Peak Season: Plums

Summer is peachy, but our stone fruit of choice is the plum. This tart summer treat comes in dozens of varieties, in diverse hues of skin and flesh. It can be eaten out of hand, baked in cobblers or crisps, preserved, or sliced onto salads and even pizzas. (Try one atop a thin crust with goat cheese—you’ll thank us.) This month look for Burgundy (red skin and flesh), Kelsey (greenish yellow skin and flesh), and Laroda (reddish purple skin with yellow flesh) at the markets. Plums ripen quickly when left out. The fridge drawer will buy you some time.

Photograph courtesy Flickr/La Grande Farmers’ Market