Plum Picking Fun

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We have entered a new phase in our lives...transitioning away from diapers and on to underwear.  For those of you that have gone through potty training, you know what a balance it is.  You've got to make it fun and exciting, but also urgent when you've got to go.  That being said, we were on lock down all weekend and Lucy did great, but by Sunday afternoon, we all needed a little break.  That's when we got the text from aunt Weezy, "The plums are ready!"

I don't know about you, but stone fruit season is my favorite and of the stone fruit, there are two that hail above all else: Blenheim Apricots and Santa Rosa Plums.  Santa Rosa Plums are flavorful, aromatic, juicy, with a dark purple tart skin.  They're the best in jam, syrup, sauces, and desert.  You name it and they are good in it!  

We loaded up the family into the truck, Bert included, and went to pick some plums.  We came home and sorted the really really ripe ones out, washed them, cut them up, and made a crisp.  

My rule of thumb for crisp making: only add sugar to the fruit as needed. The crisp topping is sweet, it’s nice to have a little tartness come through.
— Erica Manfre

I covered the bottom of a 9-13 inch pan with plums.  I didn't go too deep because we like a good ratio of fruit to crisp.  Now, for my crisp topping, here's my go to.  I've tried a few others (see my Rhubarb Crisp recipe HERE), but I always come back to this one.


  • 1/2c Sugar
  • 1c Brown Sugar, packed
  • 1c Flour
  • 1c Oatmeal
  • 3/4 tsp Cinnamon, to taste
  • 1/2c Cold Butter

Combine dry ingredients.  Cut in cold butter until mixture forms large crumbs.  Squeeze small handfuls of crumb mixture together, then crumble evenly over fruit in coarse chunks.

Bake 375 for 45 minutes or until fruit is tender and crisp is golden brown.

Zucchini Pancakes

These were a summer staple at our house as a kid.  We always had a summer garden and zucchini was always planted.  Every year, we over planted zucchini, forgetting how much one plant produces and my mom had to get creative with ways to cook it.  As a kid, I didn't particularly like zucchini steamed, sautéed, or grilled, but I LOVED zucchini pancakes!


  • 3 medium zucchini
  • 2 eggs
  • 3 tbl flour
  • 2 tbl shredded parmesan
  • 1 tbl chopped onion (green, red, or yellow work)
  • Pinch of granulated garlic
  • Salt and Pepper to taste
  • 2 tbl evoo


First things first, warm up the oven to 200 degrees.  

Shred the zucchini.  I cut one end off and start there.  Then I go to the other end.  

Add the eggs, flour, cheese, onion, granulated garlic, salt and pepper.  Mix well.

Heat up your skillet on medium heat, add 1 tbl of evoo.  Make sure oil is hot, or it'll soak into your pancake. Add about 1/2 a cup of your zucchini mixture to the hot oil.  Let sit until golden brown, about 2 minutes.  Flip.  Wait until the other side is golden brown, about 2 more minutes.  

Put on a plate and into the oven to keep warm.  Add the other tablespoon of oil, and repeat until of the zucchini mixture is cooked.  Serve hot and enjoy!

They both loved them, I promise.  Jerud just didn't want me to take his picture.  HAHAHA  :)

They both loved them, I promise.  Jerud just didn't want me to take his picture.  HAHAHA  :)