July 29th, 2018

Set your timers…the very short sugar plum season has begun. Yiu can get them at wrights Farm.  These tiny stone fruit can easily be popped into your mouth whole, satisfying the sweet tooth of children and adults alike. They aren’t, however, suited to the most common plum recipes as the pits cling to the flesh, making a clean extraction nearly impossible. Try making a grownup  granita-a no-churn sorbet of sorts-which a refreshing and cooling way to enjoy these sweets plums. Recipe below courtesy of Love and Olive Oil

This week’s community table guests are Greenburgh Hebrew Center and Dr. Joseph Goscilo, DDS, who practices in Irvington.

Jim & Friends and Matt Turk perform in the music tent.

See you at thr market!


Ginger Plum Granita


  • 1 pound ripe plums (I used sugar plums, but any sweet red plum will work here)
  • 1/3 cup granulated sugar
  • 1/2 tablespoon lemon juice
  • a few pieces candied ginger
  • 2 tablespoons Domaine de Canton ginger liqueur


  1. In a saucepan, combine whole plums, sugar, lemon juice, and ginger. Smash plums to release their juices, and bring to a simmer over medium heat, stirring occasionally. Simmer for about 5 minutes or until plums or softened and the pits and skins float freely. Remove from heat and strain through a fine mesh sieve, discarding the solids. Stir in ginger liqueur.
  2. Pour plum mixture into an 8-by-8-inch baking dish and place in the freezer for 4 hours, stirring and scraping the pan with a fork every 30 minutes to break up the larger frozen pieces and produce a snow-cone-like texture. Spoon into chilled serving dishes and top with a sliver of plum and some candied ginger for garnish.

Read more at https://www.loveandoliveoil.com/2016/06/ginger-plum-granita.html