One of the best things about living up here in the sticks is summer. It’s hot. At the moment it’s actually really, really hot. Almost too hot to sleep. Heat means that stuff grows in the ground. Like crazy. I get to pick roses from my yard for at least six months of the year and they’re not all mildewy and spindly like they were in back in San Francisco. But probably the very best thing about summer is the abundance of food that gets exchanged amongst friends.
I have been the grateful recipient of fresh eggs, cucumbers, garlic, tomatoes, zucchini, and just this past week, a huge bag of sweet, just-picked, ripe to the point of bursting, purple plums. The whole kitchen smells like a jammery. If there is such a thing. Faced with all this abundance, you have to get creative as a cook, which is another thing I like about summer. While Monkey has been gorging himself on the plums, sneaking one out of the bowl every time he walks past, last night I decided to roast some of them.
This recipe is super easy and tastes so much of summer that you’ll just have to try it.