Plum: any of several trees producing edible oval fruit having a smooth skin and a single hard stone.
If only it was that simple!
Now I do enjoy learning something new, something I’ve never heard off. Well recently I’ve been on a learning curve of the everyday stuff, like how to get gum out of a woolly jumper (the freezer trick on this material doesn’t work!)
But today while looking for information on something totally different I came across a new plum a sand plum! Intrigued I looked into this discovery, feeling like an early explorer I noted the marking on the leaves the fact it’s very much like a wild cherry plum.
I read harder I spent hours comparing images from its native land and my own foraging notes. Its true something I believed to be very British very much part of my jam heritage, turn on its head. Yes over here and over lovely!
So further reading lead to the conclusion that my tart, yet sweet cherry plum is in fact a sand plum native to North American. Cultivated by the Native Americans, many moons ago! But the cherry plum, something I’ve picked from the Welsh countryside to secret places on coastlines to hidden trees hiding inside the New Forest is in fact American? Can this be true?
The names keep going around in my head , Sand, Cherry, Horse, Beech I could see in my minds eye these beauties lining the skate parks of California, a new plum BEACH plum!
I was getting overwhelmed by the research. But then I remembered it has to be an English Plum not an american! How am I so certain well the concluding fact is this. Wild plums are in fact a very close relation to wild cherry’s so CHERRY Plum it is. Now were was I sage and plum jam!
Dinning Divas, what a super event, well organized with lots of wonderful friendly people. And of course a wonderful lunch served in the beautiful function room at the Captains Club Christchurch.
If you’re never book one of these events may I suggest that you do and do it soon. The next luncheon is on the 7th of November at the wonderful Chewton Glen, Guest Speaker Diana Moran of ‘Green Goddess’ fame.Contact Paula Cheshire 01590 613026 or firstname.lastname@example.org
So I would just like to thank the Dinning Divas ladies for making me feel part of the family. During our little chat I mentioned a few different ideas to eat your jam, so as promised ladies, the recipes.
The Monkfish & lime Marmalade.
- 2 (225g) fillets monkfish
- 2 tablespoons Naked Jam’s lime marmalade
- 1 tablespoon chopped root ginger
- 1 tablespoon dark soy sauce
- 1 tablespoon rapeseed oil
- Place the monkfish onto tin foil. In a bowl, whisk together the lime marmalade, root ginger and soy sauce. Pour the marinade over the fish and with another sheet of tin foil, fold the edges to form a parcel. Place in the fridge for 30 minutes to marinate.
- Preheat the oven to 180 C / Gas 4. Grease a shallow baking dish with the rapeseed oil.
- Transfer the fish and marinade to the prepared baking dish.
- Bake in the preheated oven for about 20 minutes, until the flesh turns white and flakes
- Served on a bed of salad with or with crushed new potatoes and fresh wilted greens.
- Wine choose something like the Mâcon-Vergisson, La Roche, Nadine et Maurice Guerrin 2010.
Buck naked Martini
(served at the White Buck Burley)
Place all the ingredients into a large jar place the lid of the jar and shake like Tom cruise.
Now using a tea strainer strain into a frosted glass. Enjoy
- A shot of a citrus flavour vodka
- ½ shot of Elderflower syrup
- 2 teaspoons of naked Strawberry Jam,