Jacksoup

Here's the last of the plum-palooza. $2 dollar bill for scale. If you're on my Christmas list, you're going to get plum chutney.

Thanks for the trip to Manitoulin again. I, and I'm sure, many others look forward to your trips.

It's plum chutney from this recipe http://www.epicurious.com/recipes/food/views/spiced-plum-chutney-239836, It's addictive. Would have labeled pix but am fairly new to posting pix and commentary so gave up after one feeble attempt.

@Shelbytook this photo for you

@cakewalk Yes it is the Marion Burros recipe. I hadn't thought to mix basil and plums but that's a great idea. May try it this weekend as the plums are never ending.

@sartoricthat looks like my kind of dinner. And beautifully plated and photographed.

Wow, just wow. And you've cooked from all of them. I tend to read mine for inspiration but then can never remember which book/recipe inspired me to buy all the random ingredients. At least I remember that part, need to be more organized

@JoNorvelleWalker. We are seeing some end rot too. Don't know how to prevent it. Any suggestions? Most of our tomatoes are just starting to turn red.

Today's pickage. Cukes, sweet banana peppers, sweet Italian peppers(that's what the tag said @Thanks for the Crepes) oregano and basil. I need to stay on top of the basil and de-head the flowers.

@Shelby here's trimmings from the basil for tonight's dinner. We have 12 plants and my plan is to make lots of pesto and freeze it. Behind the basil is the plum torte I made today. Not pictured is the plum chutney( very good) and the plums currently dehydrating. Oh and the two more bags of plums.

Yesterday's pickage. Not showing the two more bags of plums.

@Derynplease post some pictures of your kitchen. I'm having a hard time visualizing

@Thanks for the Crepes. Was at the grocery store today an saw an Anaheim. Here is the side by side comparison. The store chile is on the bottom. They look remarkably similar so you must be correct. Chiles rellanos coming up!

@Thanks for the Crepes. Hmm, they may be Anaheim, I'll have to double check. The actual gardener is Italian and that's what he calls them. But he usually leaves the identifying tag stuck in the dirt next to the plant. I'll try to remember to take a look.

Some of yesterday's pickage. Lemon cukes, Armenian cukes and regular cukes. Yellow cherry tomatoes and Italian peppers. Basil is cleaned and in the fridge ready for pesto making.

First batch of dehydrated plums. They taste great and have all been consumed in two days. Now two more large bags to process. May have to get another dehydrator

Then the small collection of cucumbers the largesse of lemons and excess of eggs, we have chickens too. Lemon curd is on the way.

Part of the plethora of plums, soon to be dehydrated.

Oh hallelujah! I can't wait to see every food adventure and cocktail.

Thanks all for the plum ideas @djyee100 @Thanks for the Crepes, @heidih, @kayb, @JoNorvelleWalker. And @Anna N that is the plum torte I mistakenly called plum cake. We've been out of town all week and the heat in Northern Calif ripened the plums. Picking, dehydrating and then freezing some until I have time to make jam/ chutney/something

@kayb thanks that's a great idea. Just got a dehydrator

@Shelbyif you or anyone has any ideas for hundreds of plums, I'd love to hear them. We still have plum jam from last year. The NY times plum cake is a staple. We're thinking of having a plum picking party just to offload them.

And the never dying oregano

The cukes. Some of the tomatoes and some, just some of the thousand plums

@shelby. Sorry for your garden loss. Have lurked and watched it grow for a couple of years. Seems like you have a plan to restore most of it. Am glad for you. Our stuff The basil