We still hope to see peaches and plums, the stone-fruits of late summer, before they vanish for another year.  Here’s a recipe for a gooey plum paste that makes an unusual addition to a cheese plate.  It’s also good with roasted meats, game and turkey. And, of course, you can use it in sandwiches or spread on toast.

Sticky Plum Paste
1 lb or so purple plums, washed
2 cups sugar
1 ½ tsp lemon juice
2-3 leaves Thai or other anise-scented basil (optional)

Halve plums and remove stones. Cut plums...
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We have a brand new market bag for sale! It’s made of jute, with an interior that’s easily wiped clean, and it’s roomy enough to tote home a baguette and plenty of local edibles for your Memorial Day Weekend. There is a little bit of history behind our bag and its turnip logo, which we’ll explain in the coming weeks. In the meantime, here’s a recipe for a small spring relative of the turnip – the radish.

Radishes on Rye

1 slice of Rein’s Real Rye bread per person
10 oz. Cloumage (...
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1 lb. English shelling peas, to make 1 cup shelled peas
3 tbs. torn mint leaves
2 tbs. torn parsley leaves
sea salt or Kosher salt, freshly ground pepper
1 tbs. or so olive oil
half a lemon, for squeezing
1 tbs. finely grated Parmesan cheese, plus some for serving

To serve:
handful of shelled sugar snap peas (choose fat pods)
1 cup tender pea tendrils, any tough stalks trimmed
4-6 mint leaves, torn up
1 garlic scape, top-knot discarded, tender stalk parts finely minced
Sea salt, lemon juice, olive oil
4...
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