Stone fruit season has arrived (finally!) and soon the market booths will be filled with sweet, juicy peaches, plums, nectarines, apricots, pluots, and apriums. Did you know California grows about 90 percent of the nectarines and plums grown in the US and produces about 70 percent of all the peaches? With over 200 varieties of...Read More

INGREDIENTS: 1 1/2 pounds plums (or pluots), sliced into eighths* 1/2 cup sugar (or less, depending on the sweetness of the pluots) 1/3 cup apricot or plum preserves 1 teaspoon pure vanilla extract 1/4 teaspoon ground allspice, optional 1 homemade pie crust or 1/2 package (15-oz.) refrigerated pie crust 1 tablespoon all-purpose flour 1 large...Read More

When Elsie Bozzo married the love of her life, Emil Rossi, they began farming orchards of walnuts, prunes, and apricots in Hollister, California that became ‘B & R Farms.’ She wondered, “What’s a girl supposed to do with all these harvests?” Although she did not have a recipe to follow, she was a great baker...Read More

This is a delightful summer dessert, easy to make, and delicious to eat! INGREDIENTS: 1/2 cup (packed) brown sugar 1/4 cup honey 4 tablespoons unsalted butter 1/2 cup fresh thyme sprigs 6 large Shiro plums, ripe but firm plums (about 2 pounds), halved, pitted Crème fraîche (or slightly thinned Greek yogurt) Additional fresh thyme sprigs...Read More