Good morning! Today we have for you:
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A sticky stir-fry dinner for late summer plums
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A spicy-sour-sweet sauce that’s good on everything
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And, a pasta that uses up three pounds (!) of zucchini
Happy Friday! It’s Genevieve, filling in for Sam. Here, I’m near a beach of endless summer, palm trees, surfers and sherbet sunsets every day, all year round.
But a marker of seasons has passed: My favorite orchard brought their heirloom peaches, plums and other stone fruits to the farmers’ market one last week, where a line ran past the parking lot for a chance to snag flats of Green Gages and Baby Crawfords.
I now have more stone fruit than I can eat out of hand, so I’m baking them into pies and cobblers and turning them savory with Yewande Komolafe’s stir-fried pork and plums with fresh herbs. She gives pork belly dominoes a quick turn in a hot pan so they crisp and plump before they’re coated in caramelized fruit. I tried this with pork tenderloin, too, and the whole dish was still satisfyingly tangy, if not as rich.
Featured Recipe
Stir-Fried Pork and Plums With Fresh Herbs
To preserve the rest of my fruit splurge, I’ll simmer some into jam and the remainder into this homemade chamoy from Paola Briseño-González. She wrote a great article about this spicy-sour-sweet Mexican condiment and makes a strong case for enjoying it on anything.
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