PlumTASTIC!

It looks like it's going to be a big plum season for the PT Gleaners. Sign up to glean and what doesn't go to organizations can come home with you to process into your own saucy delight.

If gleaner Janice Pastor doesn't turn them into wine or a plum cake, she makes a simple Asian Plum Sauce, to use on rice dishes, toast, meat, and even drizzled on other desserts.

Plum Sauce Ingredients 
  •  15-20 small to medium plums
  •  6 cloves garlic, minced
  •  1/2 cup red onion finely chopped
  •  1 TBS grated fresh ginger
  •  1/4 cup soy sauce
  •  2 TBS sweet chili sauce

1. Slice plums in half and discard pits. Cut each half into about 6 chunks.
2. Mix plums in a saucepan with garlic, onion, ginger, soy sauce, and chili sauce.
3. Heat on medium for 20 minutes, stirring occasionally.
4. Blend well with an immersion blender and add water to thin if desired.
5. Store in the freezer up to six months or the fridge up to two weeks; Or... home can water bath pints for 20 minutes and have ready on your self until next season.