![]() "We've found some out of Canada in the past, and some growers in Washington and California," he said. Schlimme advised searching farmers market stands for locally grown varieties, and said that Wedge Co-op and Linden Hills Co-op in Minneapolis will likely have Italian plums on hand. I recently encountered bags of Michigan-cultivated beauties at Lunds & Byerlys. ![]() "Lots of farms are getting rid of anything that's atypical, or niche or unique, and replacing them with more highly sought-after, profitable fruit."īut scarce does not equal unobtainable. Paul, which supplies 450 stores in seven Midwestern states. "That's because there are fewer people growing them," said Matthew Schlimme, senior supply chain manager for Co-op Partners Warehouse in St. Sadly, this is a fruit that does not enjoy the universal availability of, say, Honeycrisp apples. In a cruel twist, Italian plums are also the recipe's weakness. Look for them to materialize sometime between Labor Day and Halloween. Also known as prune plums, they're oblong, with dark purple skins, and they're smaller than their more familiar supermarket counterparts. The recipe's secret weapon? Juice-laden, slightly tart Italian plums. When I learned how easy it is to prepare, I became a zealot. One heaping forkful later, I was a convert. It was bewitchingly fragrant and still slightly toasty from the oven. He's one of the most gifted and inspiring bakers in my friend circle, and last fall showed up on our screen porch bearing a gorgeous rendition of the torte. I'd never tasted - let alone baked - the dazzling plum torte from the New York Times, despite its firmly entrenched role in the national baking consciousness.įortunately, my pal John rectified that sorry situation.
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