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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If you’re buying strawberries, it’s a good idea to come prepared with a shallow basket, or other container to carry them home. Imported fruit tends to be shipped while still hard, but fresh-picked, really red-ripe berries are almost bursting with sweet juice—keep them spread out rather than piling them high. Not that keeping strawberries is usually a problem. Keeping hands off strawberries is the challenge. This week’s recipe comes from Andrea Norris, one of the volunteer board workin...
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