Your plums will continue to ripen once off the tree. Simply leave them on the counter away from the sun. When ripe, store unwrapped in the refrigerator for up to three days. If stored in the refrigerator, remove your plums (same goes for pluots) before eating and let them return to room temperature. They taste much better this way. Rinse and leave whole, slice into wedges or cut into chunks. Use them as a fresh topping for yogurt, dehydrated for fruit snacks or make into jam.
Store tomatoes in a single layer at room temperature and away from direct light. Refrigerate only after slicing, as refrigeration makes tomatoes lose their flavor. Romas are great for cooking (especially soups and sauces) as they don’t have the seeds and excess water that many other tomatoes tend to come with. You can also eat them raw, roasted, fried, or broiled; they are great paired with a little olive oil and salt, herbs such as basil and cilantro, and fresh cheeses such as mozzarella and ricotta. And yes, you can totally freeze those extra tomatoes for fresh flavor all year (slice first).
Featured Recipe : Niçoise Salad with Frisée
“This salad from the South of France is a meal on its own and you vary endlessly with the ingredients. This one is made with Frisée which adds a slightly bitter touch. A perfect companion to the other ingredients of the Niçoise like green beans, tomatoes and anchovies.” — lovemysalad.com
Check out more great info on Frisee from the front page of this week’s newsletter, HERE.
1 Frisée lettuce
2-3 Roma tomatoes, diced
3-4 whole green onions, roots removed, sliced into thin rings
0.75 lb. green beans or haricot verts
handful of black olives such as Kalamata
4 hardboiled eggs
2 cans of tuna in oil, drained (feel free change this up: top with smoked or baked salmon instead)
8 anchovy fillets in oil, drained
1 can of artichoke hearts, drained
Put a large pan of salted water on medium high heat. Rinse the green beans and cut of the stem of each bean.
When the water boils add the green beans and cook them just until al dente. Rinse with cold water and let them cool.
Wash and dry the frisée and divide over 4 plates. Cut the tomatoes and eggs in wedges.
Divide onion, cooled green beans, artichoke hearts, olives and eggs over the frisée.
Prepare the dressing by mixing the olive oil, red wine vinegar, lemon juice and crushed garlic. Add sea salt and freshly ground pepper to taste and divide the dressing over the salad.
Divide the tuna (or salmon) chunks and anchovy fillets over the plates and serve with a lemon wedge.
Recipe adapted from lovemysalad.com