Pangratz Farms in Girard, Pennsylvania, is one of my many farm stops during the summer produce months, especially once I see the fruit ripening on the trees. I’ve been watching the Italian plums (called prunes because this version of the plum is what is meaty and is preferred for drying) for the past couple of weeks because, unlike regular plums, these are perfect for cooking with chicken and pork.
Once the prune plums are in season, you will be able to get them for a couple of weeks, max. I stopped into Pangratz earlier this week and the owner s said it would be later in the week. A couple of 90-degree-days later, the plums were ready.
You can eat these plain, but they are best roasted or chopped and served in a salad when fresh. I’ll be cooking with them while they are in season, but this recipe is really simple and may be made any night of the week.