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August 12, 2009

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Wow this really looks delicious! That's so cool that you grow those!

Thank you very much, foodnfit! Not that you need any tips, but if you used some whole wheat pastry flour, an open face rustic fruit pie like this (crostata & galette are both names for this) is a very wholesome dessert, and VERY easy to make. You don't even need a pie or tart pan.

What a great story. I'm glad it had a happy ending :o) Your plum galette looks great. Love the deep red color.

Actually your story reminds me of my concord grapes. We had grapes galore a couple summers and then... barely anything... for 3-4 years. At a farmers market, I talked to a lady selling fruit jellies and jams, so I asked her about it. This is going to sound so dumb but she asked me if I had pruned it. My (dumb) answer: what's pruning? To make a long story short, I pruned it last spring, had a beautiful crop of concord grapes last summer, and this year looks promising as well (once you taste homemade grape jelly made with these grapes, you'll never go back to the storebought stuff).

Wow, Hanaa, I have not seen fresh concord grapes around me (I am in CA) but Rose Levy Beranbaum's concord grape pie has always tempted me. I believe you about the homemade grape jelly. I bet it's wonderful.
Actually with the last of the crop of plums, I made a small batch of jam with it, and my god, it was good. I am going to be using it in a filling for my friends' wedding cake in November.

Sorry but your friend is mistaken. I have a Santa Rosa and the flesh is deep crimson, extremely sweet with a slightly tart skin. They are out of this world delicious. The only problem is the Santa Rosa is not reliable so some years I go without. Another problem is the deer, they also love my plums.

This year was a good one. Hopefully, between the deer and any other unforeseen adversary, I will have a bounty.

Beautiful picture of your blog! Picture is also very beautiful! And the combination of good articles and background @ I love your style of this style

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