Plum Fruit Quotes

Blue is a tranquilizer, imparting coolness to your system. Blue slows down your system so it can heal and mend. Positive qualities of blue are willpower, aspiration, and reliability. Foods of the blue vibration are: grapes, blackberries, blue plums, blueberries, and any other blue fruits or vegetables.

I wanted to bathe in plum juice, rediscover my body and adorn it in kiwi circles.

...the blossom of our family, like one of those miraculous fruit trees that taps into an invisible vein of nurture and bears radiant bushels of plums while the trees around it merely go on living.

From black-rimmed plates they ate turtle soup and eaten Russian rye bread, ripe Turkish olives, caviar, salted mullet-roe, smoked Frankfurt black puddings, game in gravies the colour of liquorice and boot-blacking truffled sauces, chocolate caramel creams, plum puddings, nectarines, preserved fruits, mulberries and heart-cherries; from dark coloured glasses they drank the wines of Limagne and Rousillon, of Tenedoes, Val de Peñas and Oporto, and, after the coffee and the walnut cordial they enjoyed kvass, porters and stouts.

When we want culture more than potatoes, and illumination more than sugar-plums, then the great resources of a world are taxed and drawn out, and the result, or staple production, is, not slaves, nor operatives, but men- those rare fruits called heroes, saints, poets, philosophers, and redeemers.

Her sobs grew worse, more bitter, until finally I bent and kissed her soft neck and cheeks. Winter plums. Plums from an enchanted wood where the fruit never falls from the boughs. Where the flowers never wither and die.

And somehow Hallie thrived anyway--the blossom of our family, like one of those miraculous fruit trees that taps into an invisible vein of nurture and bears radiant bushels of plums while the trees around it merely go on living. In Grace, in the old days, when people found one of those in their orchard they called it the semilla besada--the seed that got kissed. Sometimes you'd run across one that people had come to, and returned to, in hopes of a blessing. The branches would be festooned like a Christmas tree of family tokens: a baby sock, a pair of broken reading glasses, the window envelope of a pension check.

Here are five simple rules for a powerful immune system that you should commit to memory: 1. Eat a large salad every day. 2. Eat at least a half-cup serving of beans/legumes in soup, salad, or another dish once daily. 3. Eat at least three fresh fruits a day, especially berries, pomegranate seeds, cherries, plums, oranges. 4. Eat at least one ounce of raw nuts and seeds a day. 5. Eat at least one large (double-size) serving of green vegetables daily, either raw, steamed, or in soups or stews.

In the morning they rose in a house pungent with breakfast cookery, and they sat at a smoking table loaded with brains and eggs, ham, hot biscuit, fried apples seething in their gummed syrups, honey, golden butter, fried steak, scalding coffee.  Or there were stacked batter-cakes, rum-colored molasses, fragrant brown sausages, a bowl of wet cherries, plums, fat juicy bacon, jam.  At the mid-day meal, they ate heavily: a huge hot roast of beef, fat buttered lima- beans, tender corn smoking on the cob, thick red slabs of sliced tomatoes, rough savory spinach, hot yellow corn-bread, flaky biscuits, a deep-dish peach and apple cobbler spiced with cinnamon, tender cabbage, deep glass dishes piled with preserved fruits-- cherries, pears, peaches.  At night they might eat fried steak, hot squares of grits fried in egg and butter, pork-chops, fish, young fried chicken.

As Laura stood waiting she felt a great longing. It weighed upon her like the load of ripened fruit upon a tree. She forgot the shop, the other customers, her own errand. She forgot the winter air outside, the people going by on the wet pavements. She forgot that she was in London, she forgot the whole of her London life. She seemed to be standing alone in a darkening orchard, her feet in the grass, her arms stretched up to the pattern of leaves and fruit, her fingers seeking the rounded ovals of the fruit among the pointed ovals of the leaves. The air about her was cool and moist. There was no sound, for the birds had left off singing and the owls had not yet begun to hoot. No sound, except sometimes the soft thud of a ripe plum falling into the grass, to lie there a compact shadow among shadows. The back of her neck ached a little with the strain of holding up her arms. Her fingers searched among the leaves.

The fruit was so plentiful that young hobbits very nearly bathed in strawberries and cream; and later they sat on the lawns under the plum-trees and ate, until they had made piles of stones like small pyramids or the heaped skulls of a conqueror, and then they moved on. And no one was ill, and everyone was pleased, except those who had to mow the grass.

There was everywhere a bewildering mass of fruit blossom — apple, plum, pear, cherry.

So he raced from dogwood to blossoming peach. When they thinned out he headed for the cherry blossoms, then magnolia, chinaberry, pecan, walnut and prickly pear. At last he reached a field of apple trees whose flowers were just becoming tiny knots of fruit. Spring sauntered north, but he had to run like hell to keep it as his traveling companion. From February to July he was on the lookout for blossoms. When he lost them, and found himself without so much as a petal to guide him, he paused, climbed a tree on a hillock and scanned the horizon for a flash of pink or white in the leaf world that surrounded him. He did not touch them or stop to smell. He merely followed in their wake, a dark ragged figure guided by the blossoming plums.

Luther Burbank was born in a brick farmhouse in Lancaster Mass, he walked through the woods one winter crunching through the shinycrusted snow stumbling into a little dell where a warm spring was and found the grass green and weeds sprouting and skunk cabbage pushing up a potent thumb, He went home and sat by the stove and read Darwin Struggle for Existence Origin of Species Natural Selection that wasn't what they taught in church, so Luther Burbank ceased to believe moved to Lunenburg, found a seedball in a potato plant sowed the seed and cashed in on Darwin’s Natural Selection on Spencer and Huxley with the Burbank potato. Young man go west; Luther Burbank went to Santa Rosa full of his dream of green grass in winter ever- blooming flowers ever- bearing berries; Luther Burbank could cash in on Natural Selection Luther Burbank carried his apocalyptic dream of green grass in winter and seedless berries and stoneless plums and thornless roses brambles cactus— winters were bleak in that bleak brick farmhouse in bleak Massachusetts— out to sunny Santa Rosa; and he was a sunny old man where roses bloomed all year everblooming everbearing hybrids. America was hybrid America could cash in on Natural Selection. He was an infidel he believed in Darwin and Natural Selection and the influence of the mighty dead and a good firm shipper’s fruit suitable for canning. He was one of the grand old men until the churches and the congregations got wind that he was an infidel and believed in Darwin. Luther Burbank had never a thought of evil, selected improved hybrids for America those sunny years in Santa Rosa. But he brushed down a wasp’s nest that time; he wouldn’t give up Darwin and Natural Selection and they stung him and he died puzzled. They buried him under a cedartree. His favorite photograph was of a little tot standing beside a bed of hybrid everblooming double Shasta daisies with never a thought of evil And Mount Shasta in the background, used to be a volcano but they don’t have volcanos any more.

I was ready when Quentin approached me after school the following day. “Genie,” he said. “Please. Let me expl—moomph!” “Stay away,” I said, mashing the bulb of garlic into his face as hard as I could. I didn’t have any crosses or holy water at home. I had to work with what was available. Quentin slowly picked the cloves out of my hand before popping them into his mouth. “That’s white vampires,” he said, chewing and swallowing the raw garlic like a bite of fruit. “If I was a jiangshi you should have brought a mirror.” I wrinkled my nose. “You’re going to stink now.” “What, like a Chinese?” He pursed his lips and blew a kiss at me. Instead of being pungent, his breath was sweet with plum blossoms and coconut. Like his body magically refused to be anything but intensely appealing to me, even on a molecular level. I tried to swat away his scent before it made me drunk.

Wild Peaches" When the world turns completely upside down You say we’ll emigrate to the Eastern Shore Aboard a river-boat from Baltimore; We’ll live among wild peach trees, miles from town, You’ll wear a coonskin cap, and I a gown Homespun, dyed butternut’s dark gold color. Lost, like your lotus-eating ancestor, We’ll swim in milk and honey till we drown. The winter will be short, the summer long, The autumn amber-hued, sunny and hot, Tasting of cider and of scuppernong; All seasons sweet, but autumn best of all. The squirrels in their silver fur will fall Like falling leaves, like fruit, before your shot. 2 The autumn frosts will lie upon the grass Like bloom on grapes of purple-brown and gold. The misted early mornings will be cold; The little puddles will be roofed with glass. The sun, which burns from copper into brass, Melts these at noon, and makes the boys unfold Their knitted mufflers; full as they can hold Fat pockets dribble chestnuts as they pass. Peaches grow wild, and pigs can live in clover; A barrel of salted herrings lasts a year; The spring begins before the winter’s over. By February you may find the skins Of garter snakes and water moccasins Dwindled and harsh, dead-white and cloudy-clear. 3 When April pours the colors of a shell Upon the hills, when every little creek Is shot with silver from the Chesapeake In shoals new-minted by the ocean swell, When strawberries go begging, and the sleek Blue plums lie open to the blackbird’s beak, We shall live well — we shall live very well. The months between the cherries and the peaches Are brimming cornucopias which spill Fruits red and purple, sombre-bloomed and black; Then, down rich fields and frosty river beaches We’ll trample bright persimmons, while you kill Bronze partridge, speckled quail, and canvasback. 4 Down to the Puritan marrow of my bones There’s something in this richness that I hate. I love the look, austere, immaculate, Of landscapes drawn in pearly monotones. There’s something in my very blood that owns Bare hills, cold silver on a sky of slate, A thread of water, churned to milky spate Streaming through slanted pastures fenced with stones. I love those skies, thin blue or snowy gray, Those fields sparse-planted, rendering meagre sheaves; That spring, briefer than apple-blossom’s breath, Summer, so much too beautiful to stay, Swift autumn, like a bonfire of leaves, And sleepy winter, like the sleep of death.

Beaumont's intention was to promote the virtue and nutritional value of fruit-bearing trees. Fifteen different genera of fruit and a number of their different species are described in the work: almonds, apricots, a barberry, cherries, quinces, figs, strawberries, gooseberries, apples, a mulberry, pears, peaches, plums, grapes, and raspberries. Each colored plate illustrates the plant's seed, foliage, blossom, fruit, and sometimes cross sections of the species.

The world is sharp. So sharply in focus that my eyes see everything—in fact, beyond everything, if one can suspend the logic of that sentence. If you show me a painting of a bowl with citrons and figs and plums and pears, I can describe the woman who picked the fruit off the tree, and can describe her with such tenderness that I can see myself reflected in her iris, like a candle, the sole source of light. Show me a painting of a ray fish, dripping sea off a kitchen table, and I'll tell you about the man who caught it.

Still, we permit the appearance of our meats, sauces, fruits, and vdgetables to dominate our tongues until it is difficult to divide a twist of lemon or squeeze of lime from the colors of their rinds or separate yellow from its yolk or chocolate from the quenchless brown which seems to be the root, shoot, stalk, and bloom of it. Yet I hardly think the eggplant's taste is as purple as its skin. In fact, there are few flavors at the violet end, odors either, for the acrid smell of blue smoke is deceiving, as is the tooth of the plum, though there may be just a hint of blue in the higher sauces. Perceptions are always profound, associations deceiving. No watermelon tastes red. Apropos: while waiting for a bus once, I saw open down the arm of a midfat, midlife, freckled woman, suitcase tugging at her hand like a small boy needing to pee, a deep blue crack as wide as any in a Roquefort. Split like paper tearing. She said nothing. Stood. Blue bubbled up in the opening like tar. One thing is certain: a cool flute blue tastes like deep well water drunk from a cup.

IVY + BEAN QUIZ! HOW WELL DO YOU REALLY KNOW IVY AND BEAN? 1. What fruit does Bean smash into Leo’s hair? (Hint: Ivy and Bean and the Ghost That Had to Go, BOOK ) a. bananas b. spiders c. plums d. kumquats 2. What is the name of the dog that lives on Pancake Court? (Hint: Ivy and Bean, BOOK )

The shelves were filled with a spectacular array of preserves and pickles as richly colored as jewels. She brushed a finger over the middle row, where bottled fruits were stored, giving a proprietorial glance to jars labeled quince, morello cherry, damson, peach, greengage, grape, and finally plum.

The fruit alone inspired him. In the heat of summer there were mirabelles from Alsace: small and golden cherries, speckled with red. And Reine Claude from Moissac, sweet thin-skinned plums the color of lettuce touched with gold. In August, green hazelnuts and then green walnuts, delicate, milky and fresh. And of course, for just a moment in early fall, pêches de vigne, a rare subtle peach so remarkable that a shipment was often priced at a year's wages. And right before winter, Chasselas de Moissac grapes: small, pearlescent, and so graceful that they grow in Baroque clusters, as if part of a Caravaggio still life.

Prunus persica: peach. While the fruit of this plant is juicy and sweet, the seed-like the seeds of cherries, apples, plums and apricots-is full of poison. Yes, that pit you throw out is a little woody ball packed with cyanide. The Seed Moral of this story? Be careful of what's at the center-yours or anyone else's.

In hidden orchards the stone fruit ripened so fast that what we didn't eat was given to the animals, and so like chimps like finches like gilas we glutted on plums so ripe they split if looked at, cherries and blackberries staining our sheets. We distilled summer meads heady with anise and yogurt, and watered fields with the barrels' dregs. To the tidal boom of an underground aquarium, I cut a sturgeon nose to slit and ransacked its body for that other fruit, pure caviar. I looked to Aida for the salt. Sweaty, unshowered, her pubis its own rough ocean. Saline, the meat of her as she bucked against my tongue, split open, gleaming.

She never foresaw their marriage, its days and nights, other than as embowered by dazzling acres, blossoms a snowy blaze and with honeyed stamens, by sun then moonlight, till came later - fruited boughs bowed, voluptuous, to the ground, gumminess oozing from bloomy plums. She had been a DH Lawrence reader and a townswoman.

We navigate the produce stands, plucking palms full of cherries from every pile we pass, chewing them and spitting the seeds on the ground. We eat tiny tomatoes with taut skins that snap under gentle pressure, releasing the rabid energy of the Sardinian sun trapped inside. We crack asparagus like twigs and watch the stalks weep chlorophyll tears. We attack anything and everything that grows on trees- oranges, plums, apricots, peaches- leaving pits and peels, seeds and skins in our wake. Downstairs in the seafood section, the heart of the market, the pace quickens. Roberto turns the market into a roving raw seafood bar, passing me pieces of marine life at every stand: brawny, tight-lipped mussels; juicy clams on the half shell with a shocking burst of sweetness; tiny raw shrimp with beads of blue coral clinging to their bodies like gaudy jewelry. We place dominoes of ruby tuna flesh on our tongues like communion wafers, the final act in this sacred procession.

Before us lay a green sloping land full of forests and woods, with here and there steep hills, crowned with clumps of trees or with farmhouses, the blank gable end to the road. There was everywhere a bewildering mass of fruit blossom- apple, plum, pear, cherry; and as we drove by I could see the green grass under the trees spangled with the fallen petals. In and out amongst these green hills of what they call here the 'Mittel Land' ran the road, losing itself as it swept round the grassy curve, or was shut out by the straggling ends of pine woods, which here and there ran down the hillside like tongues of flame. The road was rugged, but still we seemed to fly over it with a feverish haste. I could not understand then what the haste meant, but the driver was evidently bent on losing no time in reaching Borgo Prund. I was told that this road is in summertime excellent, but that it had not been put in order after the winter snows. In this respect it is different from the general run of roads in the Carpathians, for it is an old tradition that they are not to be kept in too good order. Of old the Hospadors would not repair them, lest the Turks should think that they were preparing to bring in foreign troops, and so hasten the war which was always really at loading point. Beyond the green swelling hills of the Mittel Land rose mighty slopes of forest up to the lofty steeps of the Carpathians themselves. Right and left of us they towered, with the afternoon sun falling full upon them and bringing out all the glorious colors of this beautiful range, deep blue and purple in the shadows of the peaks, green and brown where grass and rock mingled, and an endless perspective of jagged rock and pointed crags, till these were themselves lost in the distance, where the snowy peaks rose grandly. Here and there seemed mighty rifts in the mountains, through which, as the sun began to sink, we saw now and again the white gleam of falling water.

Back then, come July, and the blazers would again make their way out of the steel trunks and evenings would be spent looking at snow-capped mountains from our terrace and spotting the first few lights on the hills above. It was the time for radishes and mulberries in the garden and violets on the slopes. The wind carried with it the comforting fragrance of eucalyptus. It was in fact all about the fragrances, like you know, in a Sherlock Holmes story. Even if you walked with your eyes closed, you could tell at a whiff, when you had arrived at the place, deduce it just by its scent. So, the oranges denoted the start of the fruit-bazaar near Prakash ji’s book shop, and the smell of freshly baked plum cake meant you had arrived opposite Air Force school and the burnt lingering aroma of coffee connoted Mayfair. But when they carved a new state out of the land and Dehra was made its capital, we watched besotted as that little town sprouted new buildings, high-rise apartments, restaurant chains, shopping malls and traffic jams, and eventually it spilled over here. I can’t help noticing now that the fragrances have changed; the Mogra is tinged with a hint of smoke and will be on the market tomorrow. The Church has remained and so has everything old that was cast in brick and stone, but they seem so much more alien that I almost wish they had been ruined.’ ('Left from Dhakeshwari')

As Yarrow slept and the moon rose high in the sky, a breeze rustled through stalks of onyx-hued basil and deep gray sage, tall as sunflowers. Starlight fell in slants across petals of black violets. A night-dark strawberry rolled across the ground. A plum-colored tomato fell from its stem. Borage and pansies and nasturtium in varying shades of black and gray turned the darkness into its own kind of rainbow. Beneath the soil lurked something even darker. Generations of pain saturated the earth, fed each stem and fruit and flower. In the soft, thick leaves of sage: loss. In the blackened basil: broken hearts. Tucked inside the husks of charcoal corn: anger and betrayal. Trapped within the bell of burgundy calla lilies: stolen innocence.

The ancient pages rose among the others, palisaded with strange letters and words, the faint script hardly more readable than the footprints of birds. He read until his eyelids drooped. But as his head dropped, he fancied he caught the sharp savor of sap beneath the chalky dust of the pages, or the heavy perfumes of blossom from the orchards of plums and pears and apples.

A lemon tree was nearly universal; other trees varied with climate - almond trees in Adelaide and Perth, plums and apples in Melbourne, choke vines and bananas in Sydney and Brisbane, a mango in Cairns, figs and loquats everywhere. For a few weeks, there was a gross overabundance of fruit and much trading ('I'll take some of your plums if you take some of my apples next month').

My wife and I had called on Miss Stein, and she and the friend who lived with her had been very cordial and friendly and we had loved the big studio with the great paintings. It was like one of the best rooms in the finest museum except there was a big fireplace and it was warm and comfortable and they gave you good things to eat and tea and natural distilled liqueurs made from purple plums, yellow plums or wild raspberries. These were fragrant, colorless alcohols served from cut-glass carafes in small glasses and whether they were quetsche, mirabelle or framboise they all tasted like the fruits they came from, converted into a controlled fire on your tongue that warmed you and loosened your tongue. Miss Stein was very big but not tall and was heavily built like a peasant woman. She had beautiful eyes and a strong German-Jewish face that also could have been Friulano and she reminded me of a northern Italian peasant woman with her clothes, her mobile face and her lovely, thick, alive immigrant hair which she wore put up in the same way she had probably worn it in college. She talked all the time and at first it was about people and places.

The world is not with us enough O taste and see the subway Bible poster said, meaning The Lord, meaning if anything all that lives to the imagination’s tongue, grief, mercy, language, tangerine, weather, to breathe them, bite, savor, chew, swallow, transform into our flesh our deaths, crossing the street, plum, quince, living in the orchard and being hungry, and plucking the fruit.

Which is why he said he hated nectarines. Brugnons, in French. People were being nectarized, sweet without kindness, all the right feelings but none of the heart, engineered, stitched, C-sectioned, but never once really born—the head part plum, the ass part peach, and balls the size of Raisinets. The nectarine didn’t have a single living relative in the kingdom of fruit. It was all graft.

And there were so many places to go. Thickets of bramble. Fallen trees. Ferns, and violets, and gorse, paths all lined with soft green moss. And in the very heart of the wood, there was a clearing, with a circle of stones, and an old well in the middle, next to a big dead oak tree, and everything- fallen branches, standing stones, even the well, with its rusty pump- draped and festooned and piled knee-high with ruffles and flounces of strawberries, with blackbirds picking over the fruit, and the scent like all of summer. It wasn't like the rest of the farm. Narcisse's farm is very neat, with everything set out in its place. A little field for sunflowers: one for cabbages; one for squash; one for Jerusalem artichokes. Apple trees to one side; peaches and plums to the other. And in the polytunnels, there were daffodils, tulips, freesias; and in season, lettuce, tomatoes, beans. All neatly planted, in rows, with nets to keep the birds from stealing them. But here there were no nets, or polytunnels, or windmills to frighten away the birds. Just that clearing of strawberries, and the old well in the circle of stones. There was no bucket in the well. Just the broken pump, and the trough, and a grate to cover the hole, which was very deep, and not quite straight, and filled with ferns and that swampy smell. And if you put your eye to the grate, you could see a roundel of sky reflected in the water, and little pink flowers growing out from between the cracks in the old stone. And there was a kind of draught coming up from under the ground, as if something was hiding there and breathing, very quietly.

Her small bedroom was decorated with cheerfully embroidered samplers, which she had stitched herself, and a shelf containing an intricate shellwork tableau. In her parlor, the chimneypiece was crammed with pottery owls, sheep, and dogs, and dishes painted with blue and white Chinoiserie fruits and flowers. Along the picture rail of one wall was an array of brightly colored plates. Dotted about the other walls were half a dozen seascape engravings showing varying climactic conditions, from violent tempest to glassy calm. To the rear was an enormous closet that she used as a storeroom, packed with bottled delicacies such as greengage plums in syrup, quince marmalade, nasturtium pickles, and mushroom catsup, which infused all three rooms with the sharp but tantalizing aromas of vinegar, fruit, and spices.

This sweetness scooped like some bright fruit plum peach apricot watermelon perhaps from myself this sweetness It is a whimsical touch, which surprises and troubles me. That this stony and prosaic woman should in her secret moments harbor such thoughts. For she was sealed from us- from everyone- with such fierceness that I had thought her incapable of yielding. I never saw her cry. She rarely smiled, and then only in the kitchen with her palette of flavors at her fingertips, talking to herself (so I thought) in the same toneless mutter, enunciating the names of herbs and spices- cinnamon, thyme, peppermint, coriander, saffron, basil, lovage- running a monotonous commentary. See the tile. Has to be the right heat. Too low, the pancake is soggy. Too high, the butter fries black, smokes, the pancake crisps. I understood because I saw in our kitchen seminars the one way in which I might win a little of her approval, and because every good war needs the occasional amnesty. Country recipes from her native Brittany were her favorites; the buckwheat pancakes we ate with everything, the far breton and kouign amann and galette bretonne that we sold in downriver Angers with our goat's cheeses and our sausage and fruit.

I'll make dinner." That means dried pasta again, I suppose, cooked on Armande's wood-stove. There's a jar of it in the pantry, though I dare not think how old it is. Anouk and Rosette love pasta above almost everything else; with a little dash of oil and some basil from the garden, they will both be happy. There are peaches, too; and brandied cherries and plums from Narcisse, and a flan aux pruneaux from his wife, and some galette and cheese from Luc.

Your jam puts store-bought to shame. As I ate it on a fresh croissant from the French bakery at the Farmers Market down the street from my house, I savored the image you painted with your words. I would love to spend a summer morning in the Pacific Northwest sunshine picking wild blackberries. I also crave your backyard access to crisp apples, plums, and pears, although I am not sure I would trade them for the grapefruit and oranges I pluck from my own trees for breakfast whenever I like.

Since seeing such things in the water-colours of Elstir, I enjoyed noticing them in reality, glimpses of poetry as they seemed: knives lying askew in halted gestures; the bell-tent of a used napkin, within which the sun has secreted its yellow velvet; the half-emptied glass showing better the noble widening of its lines, the undrunk wine darkening it, but glinting with lights, inside the translucent glaze seemingly made from condensed daylight; volumes displaced, and liquids transmuted, by angles of illumination; the deterioration of the plums, green to blue, blue to gold, in the fruit dish already half plundered; the wandering of the old-fashioned chairs, which twice a day take their places again about the cloth draping the table as though it is an altar for the celebration of the sanctity of appetite, with a few drops of lustral water left in oyster-shells like little stone fonts; I tried to find beauty where I had never thought it might be found, in the most ordinary things, in the profound life of ‘still life’.

Memories fill my mind, as though they are my own, of not just events from Gideon's life, but of various flavors and textures: breast milk running easily down into my stomach, chicken cooked with butter and parsley, split peas and runner beans and butter beans, and oranges and peaches, strawberries freshly picked from the plant; hot, strong coffees each morning; pasta and walnuts and bread and brie; then something sweet: a pan cotta, with rose and saffron, and a white wine: tannin, soil, stone fruits, white blossom; and---oh my god---ramen, soba, udon, topped with nori and sesame seeds; miso with tofu and spring onions, fugu and tuna sashimi dipped in soy sauce, onigiri with a soured plum stuffed in the middle; and then something I don't know, something unfamiliar but at the same time deeply familiar, something I didn't realize I craved: crispy ground lamb, thick, broken noodles, chili oil, fragrant rice cooked in coconut milk, tamarind... and then a bright green dessert---the sweet, floral flavor of pandan fills my mouth.

and so the wheel turns, for everything there is a season. I would not want to have the leaves fall in June, or the fruits ripen in March, to eat plum pudding on a blazing hot day or see the peas fat in their pods in the kitchen garden in snow. Naturally not, who would? The same people who want chrysanthemums all the year round and frozen raspberries on bonfire night, that’s who, and they have been gaining ground, trying to regularise and standardise, and alter the natural, productive cycle of the year to suit themselves, to force and freeze.

The subtle scent of flowers was lost beneath the aroma of cooking meat and freshly cut fruit, heavy spices and mulled wine. A man in dark robes offered candied plums beside a woman selling scrying stones. A vendor poured steaming tea into short glass goblets across from another vibrant stall displaying masks and a third offering tiny vials of water drawn from the Isle, the contents still glowing faintly with its light. Every night of the year, the market lived and breathed and thrived. The stalls were always changing, but the energy remained, as much a part of the city as the river it fed on.

My youth an unripe plum. Your teeth have left their marks on it. The tooth marks still vibrate. I remember always, remember always. Since I learned how to love you, the door of my soul has been left wide open to the winds of the four directions. Reality calls for change. The fruit of awareness is already ripe, and the door can never be closed again. Fire consumes this century, and mountains and forests bear its mark. The wind howls across my ears, while the whole sky shakes violently in the snowstorm. Winter’s wounds lie still, Missing the frozen blade, Restless, tossing and turning in agony all night.

For the weekend before, we had had a blowout of tarts, a tart bender, tart madness- even, I dare say, a Tart-a-pa-looza, if you will forgive one final usage of the construction before we at last bury that cruelly beaten dead pop-culture horse. Tarte aux Pêches, Tarte aux Limettes, Tarte aux Poires, Tarte aux Cerises. Tarte aux Fromage Frais, both with and without Pruneaux. Tarte aux Citron et aux Amandes, Tarte aux Poires à la Bourdalue, and Tarte aux Fraises, which is not "Tart with Freshes," as the name of the Tarte aux Fromage Frais ("Tart with Fresh Cheese," of course) might suggest, but rather Tart with Strawberries, which was a fine little French lesson. (Why are strawberries, in particular, named for freshness? Why not blackberries? Or say, river trout? I love playing amateur- not to say totally ignorant- etymologist....) I made two kinds of pastry in a kitchen so hot that, even with the aid of a food processor, the butter started melting before I could get it incorporated into the dough. Which work resulted in eight tart crusts, perhaps not paragons of the form, but good enough. I made eight fillings for my eight tart crusts. I creamed butter and broke eggs and beat batter until it formed "the ribbon." I poached pears and cherries and plums in red wine.

...I drag the kids to the farmers' market and fill out the week's cheap supermarket haul with a few vivid bunches of organic produce...Once home, I set out fresh flowers and put the fruit in a jadeite bowl. A jam jar of garden growth even adorns the chartreuse kids' table...I found some used toddler-sized chairs to go around it...It sits right in front of the tall bookcases...When the kids are eating or coloring there, with the cluster or mismatched picture frames hanging just to their left, my son with his mop of sandy hair, my daughter just growing out of babyhood...they look like they could be in a Scandinavian design magazine. I think to myself that maybe motherhood is just this, creating these frames, the little vistas you can take in that look like pictures from magazines, like any number of images that could be filed under familial happiness. They reflect back to you that you're doing it - doing something - right. In my case, these scenes are like a momentary vacation from the actual circumstances of my current life. Children, clean and clad in brightly striped clothing, snacking on slices of organic plum. My son drawing happy gel pen houses, the flourishing clump of smiley-faced flowers beneath a yellow flat sun. To counter the creeping worry that I am a no-good person, I must collect a lot of these images, postage-stamp moments I can gaze upon and think, I can't be fucking up that bad. Can I?

She was crouched in the corner of the room, eating something off the floor. It was the old woman dressed in endless black. When she looked up this time there was no question she was there for me. She had the face of my mother but much older, her ancient decayed mouth coming closer for her good-night kiss. I steeled myself against her putrid smell, the mouthful of bitter dust, but as her lips touched mine it was like biting into a purple black plum whose fruit was brilliant red, like an explosion of intense joy. Its childhood smell wrinkled my nose with pleasure, its sweet juices ran down my chin, turning into a beautiful black ocean where I floated safely, not lost as I had imagined, but securely tucked away deep in space.

All around me, other dishes were taking shape: for the first service, a group of young girls were gilding candied plums, figs, oranges and apricots with fine gold leaf, and more gold was being smoothed onto sweet biscuits of fried dough cut into witty shapes and drenched in spiced syrup and rose water. There were torte of every kind: filled with pork belly and zucca; torte in the style of Bologna, filled with cheeses and pepper, and torte filled with capons and squabs. There were sausages, whole hams from all over the north of Italy. My suckling pigs were for the second service, alongside the lampreys, candied lemons wrapped in the finest sheet of silver, an enormous sturgeon in ginger sauce, a whole roast roebuck with gilded horns, cuttlefish cooked in their own ink.

Sunday Morning V She says, "But in contentment I still feel The need of some imperishable bliss." Death is the mother of beauty; hence from her, Alone, shall come fulfilment to our dreams And our desires. Although she strews the leaves Of sure obliteration on our paths, The path sick sorrow took, the many paths Where triumph rang its brassy phrase, or love Whispered a little out of tenderness, She makes the willow shiver in the sun For maidens who were wont to sit and gaze Upon the grass, relinquished to their feet. She causes boys to pile new plums and pears On disregarded plate. The maidens taste And stray impassioned in the littering leaves. VI Is there no change of death in paradise? Does ripe fruit never fall? Or do the boughs Hang always heavy in that perfect sky, Unchanging, yet so like our perishing earth, With rivers like our own that seek for seas They never find, the same receding shores That never touch with inarticulate pang? Why set the pear upon those river-banks Or spice the shores with odors of the plum? Alas, that they should wear our colors there, The silken weavings of our afternoons, And pick the strings of our insipid lutes! Death is the mother of beauty, mystical, Within whose burning bosom we devise Our earthly mothers waiting, sleeplessly. VII Supple and turbulent, a ring of men Shall chant in orgy on a summer morn Their boisterous devotion to the sun, Not as a god, but as a god might be, Naked among them, like a savage source. Their chant shall be a chant of paradise, Out of their blood, returning to the sky; And in their chant shall enter, voice by voice, The windy lake wherein their lord delights, The trees, like serafin, and echoing hills, That choir among themselves long afterward. They shall know well the heavenly fellowship Of men that perish and of summer morn. And whence they came and whither they shall go The dew upon their feet shall manifest. VIII She hears, upon that water without sound, A voice that cries, "The tomb in Palestine Is not the porch of spirits lingering. It is the grave of Jesus, where he lay." We live in an old chaos of the sun, Or old dependency of day and night, Or island solitude, unsponsored, free, Of that wide water, inescapable. Deer walk upon our mountains, and the quail Whistle about us their spontaneous cries; Sweet berries ripen in the wilderness; And, in the isolation of the sky, At evening, casual flocks of pigeons make Ambiguous undulations as they sink, Downward to darkness, on extended wings

The Grocers'! oh the Grocers'! nearly closed, with perhaps two shutters down, or one; but through those gaps such glimpses! It was not alone that the scales descending on the counter made a merry sound, or that the twine and roller parted company so briskly, or that the canisters were rattled up and down like juggling tricks, or even that the blended scents of tea and coffee were so grateful to the nose, or even that the raisins were so plentiful and rare, the almonds so extremely white, the sticks of cinnamon so long and straight, the other spices so delicious, the candied fruits so caked and spotted with molten sugar as to make the coldest lookers-on feel faint and subsequently bilious. Nor was it that the figs were moist and pulpy, or that the French plums blushed in modest tartness from their highly-decorated boxes, or that everything was good to eat and in its Christmas dress; but the customers were all so hurried and so eager in the hopeful promise of the day, that they tumbled up against each other at the door, crashing their wicker baskets wildly, and left their purchases upon the counter, and came running back to fetch them, and committed hundreds of like mistakes, in the best humor possible; while the Grocer and his people were so frank and fresh that the polished hearts with which they fastened their aprons might have been their own, worn outside for general inspection, and for Christmas daws to peck at if they chose.

This Compost" Something startles me where I thought I was safest, I withdraw from the still woods I loved, I will not go now on the pastures to walk, I will not strip the clothes from my body to meet my lover the sea, I will not touch my flesh to the earth as to other flesh to renew me. O how can it be that the ground itself does not sicken? How can you be alive you growths of spring? How can you furnish health you blood of herbs, roots, orchards, grain? Are they not continually putting distemper'd corpses within you? Is not every continent work'd over and over with sour dead? Where have you disposed of their carcasses? Those drunkards and gluttons of so many generations? Where have you drawn off all the foul liquid and meat? I do not see any of it upon you to-day, or perhaps I am deceiv'd, I will run a furrow with my plough, I will press my spade through the sod and turn it up underneath, I am sure I shall expose some of the foul meat. 2 Behold this compost! behold it well! Perhaps every mite has once form'd part of a sick person—yet behold! The grass of spring covers the prairies, The bean bursts noiselessly through the mould in the garden, The delicate spear of the onion pierces upward, The apple-buds cluster together on the apple-branches, The resurrection of the wheat appears with pale visage out of its graves, The tinge awakes over the willow-tree and the mulberry-tree, The he-birds carol mornings and evenings while the she-birds sit on their nests, The young of poultry break through the hatch'd eggs, The new-born of animals appear, the calf is dropt from the cow, the colt from the mare, Out of its little hill faithfully rise the potato's dark green leaves, Out of its hill rises the yellow maize-stalk, the lilacs bloom in the dooryards, The summer growth is innocent and disdainful above all those strata of sour dead. What chemistry! That the winds are really not infectious, That this is no cheat, this transparent green-wash of the sea which is so amorous after me, That it is safe to allow it to lick my naked body all over with its tongues, That it will not endanger me with the fevers that have deposited themselves in it, That all is clean forever and forever, That the cool drink from the well tastes so good, That blackberries are so flavorous and juicy, That the fruits of the apple-orchard and the orange-orchard, that melons, grapes, peaches, plums, will none of them poison me, That when I recline on the grass I do not catch any disease, Though probably every spear of grass rises out of what was once a catching disease. Now I am terrified at the Earth, it is that calm and patient, It grows such sweet things out of such corruptions, It turns harmless and stainless on its axis, with such endless successions of diseas'd corpses, It distills such exquisite winds out of such infused fetor, It renews with such unwitting looks its prodigal, annual, sumptuous crops, It gives such divine materials to men, and accepts such leavings from them at last.

God took His time to carve out the perfect place, Sam remembered her grandma always saying. Indeed, the hilltop was akin to a real cherry on top of a stunningly picturesque sundae. Bayview Point was home to two of northern Michigan's most popular orchards and tourist stops: Very Cherry Orchards and her family's Orchard and Pie Pantry. The first half of the hill was dense with rows of tart cherry trees, and the limbs of the small, bushy trees were bursting with cherries, red arms waving at Sam as if to greet her home. In the spring, these trees were filled with white blossoms that slowly turned as pink as a perfect rosé, their beauty so tender that it used to make Sam's heart ache when she would run through the orchards as part of her high school cross-country training. Often, when Sam ran, the spring winds would tear at the tender flowers and make it look as though it were snowing in the midst of a beautiful warm day. Like every good native, Sam knew cherries had a long history in northern Michigan. French settlers had cherry trees in their gardens, and a missionary planted the very first cherry trees on Old Mission Peninsula. Very Cherry Orchards grew nearly 100 acres of Montmorency tart cherries in addition to Balaton cherries, black sweet cherries, plums, and nectarines. They sold their fruit to U-Pickers as well as large companies that made pies, but they had also become famous for their tart cherry juice concentrate, now sold at grocery and health food stores across the United States. People loved it for its natural health benefits, rich in antioxidants.

My mother had a passion for all fruit except oranges, which she refused to allow in the house. She named each one of us, on a seeming whim, after a fruit and a recipe- Cassis, for her thick black-currant cake. Framboise, her raspberry liqueur, and Reinette after the reine-claude greengages that grew against the south wall of the house, thick as grapes, syrupy with wasps in midsummer. At one time we had over a hundred trees (apples, pears, plums, gages, cherries, quinces), not to mention the raspberry canes and the fields of strawberries, gooseberries, currants- the fruits of which were dried, stored, made into jams and liqueurs and wonderful cartwheel tarts on pâte brisée and crème pâtissière and almond paste. My memories are flavored with their scents, their colors, their names. My mother tended them as if they were her favorite children. Smudge pots against the frost, which we base every spring. And in summer, to keep the birds away, we would tie shapes cut out of silver paper onto the ends of the branches that would shiver and flick-flack in the wind, moose blowers of string drawn tightly across empty tin cans to make eerie bird-frightening sounds, windmills of colored paper that would spin wildly, so that the orchard was a carnival of baubles and shining ribbons and shrieking wires, like a Christmas party in midsummer. And the trees all had names. Belle Yvonne, my mother would say as she passed a gnarled pear tree. Rose d'Aquitane. Beurre du Roe Henry. Her voice at these times was soft, almost monotone. I could not tell whether she was speaking to me or to herself. Conference. Williams. Ghislane de Penthièvre. This sweetness.

Toward an Organic Philosophy SPRING, COAST RANGE The glow of my campfire is dark red and flameless, The circle of white ash widens around it. I get up and walk off in the moonlight and each time I look back the red is deeper and the light smaller. Scorpio rises late with Mars caught in his claw; The moon has come before them, the light Like a choir of children in the young laurel trees. It is April; the shad, the hot headed fish, Climbs the rivers; there is trillium in the damp canyons; The foetid adder’s tongue lolls by the waterfall. There was a farm at this campsite once, it is almost gone now. There were sheep here after the farm, and fire Long ago burned the redwoods out of the gulch, The Douglas fir off the ridge; today the soil Is stony and incoherent, the small stones lie flat And plate the surface like scales. Twenty years ago the spreading gully Toppled the big oak over onto the house. Now there is nothing left but the foundations Hidden in poison oak, and above on the ridge, Six lonely, ominous fenceposts; The redwood beams of the barn make a footbridge Over the deep waterless creek bed; The hills are covered with wild oats Dry and white by midsummer. I walk in the random survivals of the orchard. In a patch of moonlight a mole Shakes his tunnel like an angry vein; Orion walks waist deep in the fog coming in from the ocean; Leo crouches under the zenith. There are tiny hard fruits already on the plum trees. The purity of the apple blossoms is incredible. As the wind dies down their fragrance Clusters around them like thick smoke. All the day they roared with bees, in the moonlight They are silent and immaculate. SPRING, SIERRA NEVADA Once more golden Scorpio glows over the col Above Deadman Canyon, orderly and brilliant, Like an inspiration in the brain of Archimedes. I have seen its light over the warm sea, Over the coconut beaches, phosphorescent and pulsing; And the living light in the water Shivering away from the swimming hand, Creeping against the lips, filling the floating hair. Here where the glaciers have been and the snow stays late, The stone is clean as light, the light steady as stone. The relationship of stone, ice and stars is systematic and enduring: Novelty emerges after centuries, a rock spalls from the cliffs, The glacier contracts and turns grayer, The stream cuts new sinuosities in the meadow, The sun moves through space and the earth with it, The stars change places. The snow has lasted longer this year, Than anyone can remember. The lowest meadow is a lake, The next two are snowfields, the pass is covered with snow, Only the steepest rocks are bare. Between the pass And the last meadow the snowfield gapes for a hundred feet, In a narrow blue chasm through which a waterfall drops, Spangled with sunset at the top, black and muscular Where it disappears again in the snow. The world is filled with hidden running water That pounds in the ears like ether; The granite needles rise from the snow, pale as steel; Above the copper mine the cliff is blood red, The white snow breaks at the edge of it; The sky comes close to my eyes like the blue eyes Of someone kissed in sleep. I descend to camp, To the young, sticky, wrinkled aspen leaves, To the first violets and wild cyclamen, And cook supper in the blue twilight. All night deer pass over the snow on sharp hooves, In the darkness their cold muzzles find the new grass At the edge of the snow.

The cuisine of Northern Iran, overlooked and underrated, is unlike most Persian food in that it's unfussy and lighthearted as the people from that region. The fertile seaside villages of Mazandaran and Rasht, where Soli grew up before moving to the congested capital, were lush with orchards and rice fields. His father had cultivated citrus trees and the family was raised on the fruits and grains they harvested. Alone in the kitchen, without Zod's supervision, he found himself turning to the wholesome food of his childhood, not only for the comfort the simple compositions offered, but because it was what he knew so well as he set about preparing a homecoming feast for Zod's only son. He pulled two kilos of fava beans from the freezer. Gathered last May, shucked and peeled on a quiet afternoon, they defrosted in a colander for a layered frittata his mother used to make with fistfuls of dill and sprinkled with sea salt. One flat of pale green figs and a bushel of new harvest walnuts were tied to the back of his scooter, along with two crates of pomegranates- half to squeeze for fresh morning juice and the other to split and seed for rice-and-meatball soup. Three fat chickens pecked in the yard, unaware of their destiny as he sharpened his cleaver. Tomorrow they would braise in a rich, tangy stew with sour red plums, their hearts and livers skewered and grilled, then wrapped in sheets of lavash with bouquets of tarragon and mint. Basmati rice soaked in salted water to be steamed with green garlic and mounds of finely chopped parsley and cilantro, then served with a whole roasted, eight kilo white fish stuffed with barberries, pistachios, and lime. On the farthest burner, whole bitter oranges bobbed in blossom syrup, to accompany rice pudding, next to a simmering pot of figs studded with cardamom pods for preserves.

That night, Marjan dreamt of Mehregan. The original day of thanksgiving, the holiday is celebrated during the autumn equinox in Iran. A fabulous excuse for a dinner party, something that Persians the world over have a penchant for, Mehregan is also a challenge to the forces of darkness, which if left unheeded will encroach even on the brightest of flames. Bonfires and sparklers glitter in the evening skies on this night, and in homes across the country, everyone is reminded of their blessings by the smell of roasting 'ajil', a mixture of dried fruit, salty pumpkin seeds, and roasted nuts. Handfuls are showered on the poor and needy on Mehregan, with a prayer that the coming year will find them fed and showered with the love of friends and family. In Iran, it was Marjan's favorite holiday. She even preferred it to the bigger and brasher New Year's celebrations in March, anticipating the festivities months in advance. The preparations would begin as early as July, when she and the family gardener, Baba Pirooz, gathered fruit from the plum, apricot, and pear trees behind their house. Along with the green pomegranate bush, the fruit trees ran the length of the half-acre garden. Four trees deep and rustling with green and burgundy canopies, the fattened orchard always reminded Marjan of the bejeweled bushes in the story of Aladdin, the boy with the magic lamp. It was sometimes hard to believe that their home was in the middle of a teeming city and not closer to the Alborz mountains, which looked down on Tehran from loftier heights. After the fruit had been plucked and washed, it would be laid out to dry in the sun. Over the years, Marjan had paid close attention to her mother's drying technique, noting how the fruit was sliced in perfect halves and dipped in a light sugar water to help speed up the wrinkling. Once dried, it would be stored in terra-cotta canisters so vast that they could easily have hidden both both young Marjan and Bahar. And indeed, when empty the canisters had served this purpose during their hide-and-seek games.

The store smells of roasted chicken and freshly ground coffee, raw meat and ripening stone fruit, the lemon detergent they use to scrub the old sheet-linoleum floors. I inhale and feel the smile form on my face. It's been so long since I've been inside any market other than Fred Meyer, which smells of plastic and the thousands of people who pass through every day. By instinct, I head for the produce section. There, the close quarters of slim Ichiban eggplant, baby bok choy, brilliant red chard, chartreuse-and-purple asparagus, sends me into paroxysms of delight. I'm glad the store is nearly empty; I'm oohing and aahing with produce lust at the colors, the smooth, shiny textures set against frilly leaves. I fondle the palm-size plums, the soft fuzz of the peaches. And the berries! It's berry season, and seven varieties spill from green cardboard containers: the ubiquitous Oregon marionberry, red raspberry, and blackberry, of course, but next to them are blueberries, loganberries, and gorgeous golden raspberries. I pluck one from a container, fat and slightly past firm, and pop it into my mouth. The sweet explosion of flavor so familiar, but like something too long forgotten. I load two pints into my basket. The asparagus has me intrigued. Maybe I could roast it with olive oil and fresh herbs, like the sprigs of rosemary and oregano poking out of the salad display, and some good sea salt. And salad. Baby greens tossed with lemon-infused olive oil and a sprinkle of vinegar. Why haven't I eaten a salad in so long? I'll choose a soft, mild French cheese from the deli case, have it for an hors d'oeuvre with a beautiful glass of sparkling Prosecco, say, then roast a tiny chunk of spring lamb that I'm sure the nice sister will cut for me, and complement it with a crusty baguette and roasted asparagus, followed by the salad. Followed by more cheese and berries for dessert. And a fruity Willamette Valley Pinot Noir to wash it all down. My idea of eating heaven, a French-influenced feast that reminds me of the way I always thought my life would be.

What do you call an evil leader digging a hole? Darth Spader   What do you call Obi Wan eating crunchy toast? Obi Crumb   What do call a padawan who likes to play computer games? i'Pad' me   What do you call a starship pilot who likes to drink cocoa? Han Coco   What starship is always happy to have people aboard? The Millennium Welcome   What did Yoda say to Luke while eating dinner? Use the fork Luke.   What do you call a Sith who won't fight? A Sithy.   Which Star Wars character uses meat for a weapon instead of a Lightsaber? Obi Wan Baloney.   What do call a smelly droid? R2DPOO   What do call a droid that has wet its pants? C3PEE0   What do you call a Jedi who loves pies? Luke PieWalker?   What do call captain Rex when he emailing on a phone? Captain Text   What evil leader doesn’t need help reaching? Ladder the Hutt   What kind of evil lord will always say goodbye? Darth Later   Which rebel will always win the limbo? Han LowLow   What do you call R2D2 when he’s older? R2D3   What do you call R2D2 when he’s busting to go to the toilet? R2DLoo   What do call Padme’s father? Dadme   What’s do you call the Death Star when its wet? The Death Spa   What do call R2D2 when he climbs a tree? R2Tree2   What do you say a Jedi adding ketchup to his dinner? Use the sauce Luke.   What star wars baddy is most likely to go crazy? Count KooKoo   What do call Count Dooku when he’s really sad? Count Boohoo   Which Jedi is most likely to trick someone? Luke Liewalker   Which evil lord is most likely to be a dad? Dadda the Hutt   Which rebel likes to drink through straws? Chew Sucker   Which space station can you eat from? The Death bar   What do call a moody rebel? Luke Sighwalker   What do you call an even older droid R2D4   What do call Darth Vader with lots of scrapes? Dearth Grazer   What call an evil lord on eBay? Darth Trader   What do call it when an evil lord pays his mum? Darth Paid-her   What do call an evil insect Darth Cicada   What sith always teases? General Teasers   Who's the scariest sith? Count Spooko   Which sith always uses his spoon to eat his lunch Count Spoonu   What evil lord has lots of people living next door? Darth Neighbour   What Jedi always looks well dressed? Luke TieWalker   Which evil lord works in a restaurant? Darth waiter   What do you call a smelly storm trooper? A storm pooper   What do you call Darth Vader digging a hole? Darth Spader   What do you C3PO wetting his pants? C3PEE0   What do you call Asoka’s pet frog? Acroaka   What do you call a Jedi that loves pies? Luke Piewalker   What rebel loves hot drinks? Han Coco   What did Leia say to Luke at the dinner table? Use the fork Luke.   What do call Obi Wan eating fruit? Obi plum   What do you call Obi in a band? Obi Drum   What doe Luke take out at night? A Night Sabre   What is the favourite cooking pot on Endor? The e Wok

GOODIE FUDGE 1 cup golden raisins (or any other dried fruit that you prefer, cut in raisin-sized pieces)*** 2 cups miniature marshmallows (I used Kraft Jet-Puffed) 1 cup chopped salted pecans (measure after chopping) ¾ cup powdered (confectioners) sugar (pack it down in the cup when you measure it) ½ cup salted butter (1 stick, 4 ounces, ¼ pound) ½ cup white corn syrup (I used Karo) 12-ounce package semi-sweet chocolate chips (2 cups) 2 teaspoons vanilla extract ***—I’ve used dried cherries, chopped dried apricots, and dried peaches in this fudge. They were all delicious and I think I’ll try dried blueberries next. Lisa makes it with chopped dried pineapple for Herb because he loves pineapple. Prepare your pan. Line a 9-inch by 13-inch cake pan with heavy-duty aluminum foil. Make sure you tuck the foil into the corners and leave a flap all the way around the sides. (The reason you do this is for easy removal once the fudge has set.) Spray the foil with Pam or another nonstick cooking spray. Sprinkle the raisins (or the other cut-up dried fruit you’ve used) over the bottom of the foil-lined cake pan. Sprinkle the miniature marshmallows over the fruit. Sprinkle the chopped pecans over that. Set the pan near the stovetop and get ready to make your fudge. Measure out the powdered sugar and place it in a bowl near the stove. You need it handy because you’re going to add it all at once. Melt the butter together with the corn syrup in a medium-sized saucepan over low heat. Add the chocolate chips and stir constantly until they’re melted and smooth. Remove the saucepan from the heat and add the vanilla. Be careful because it may sputter. Stir in the powdered sugar all at once and continue stirring until the mixture in the pan is smooth. Working quickly, spoon (or just pour if you can) the fudge you’ve made out of the saucepan and into the cake pan. Spread the fudge out as evenly as you can and stick it into the refrigerator to cool. Once the fudge has hardened, pull the foil with the fudge from your still-clean cake pan. Pull the foil down the sides and cut your Goodie Fudge into bite-sized pieces. Store in a cool place. Yield: 48 or more bite-sized pieces, depending on how large your bite is.

Body-Loving Weekly Fruit Choices (enjoy these sweet fruits only once or twice a week) Apples Bananas Cherries Fresh apricots Grapefruits Kiwis Melons Nectarines Oranges Passion fruit Peaches Pears Persimmons Plums Pomegranates Tangerines Watermelon

For two months I bottled oranges and apricots, peaches and pears, raspberries and nectarines, plums and figs in a rich sugar syrup laced with lemon zest. I pickled olives and cucumbers in brine, and packed mushrooms, pepperoni, artichokes, and asparagus in jars with olive oil. I made jams and preserves of berries and fruits, which then lined the shelves on the walls in the cellar, each one labeled in my own hand and bearing the date of my agony.

Men sat behind charcoal braziers turning ears of corn and fanning skewered liver kebabs they slipped sizzling into pockets of lavash bread with a tangle of cilantro and mint. Ribbons of fruit leather, apricot, plum, tamarind, and cherry, draped like laundry from wires strung between awnings.

I've long been a fan of Hi-Chew, the Japanese fruit chews, for their resilient texture and uncannily accurate fruit flavors: sour cherry, apple, grape, pickled plum, and especially mango, which is closer to the flavor of an actual tropical mango than most imported mangoes.

Almonds are a stone fruit related to cherries, plums, and peaches.

Jefferson and I bring up the rear, leading the wagon, which is loaded with our bags, and Peony and Sorry, who seem relieved to be let out of the stable. It’s our first private moment together since the walk back to Portsmouth Square the other day. “I think Becky’s forgotten about the wedding dress,” I tell him. Softly, so there’s no chance of Becky overhearing. “Not a chance,” he says. “How can you be sure?” “Well, this is Becky we’re talking about.” “Good point.” “Also, she asked Henry if he’d be willing to help me find a proper suit.” “Really?” “I tried to dissuade him, but without luck. He knows just the place. And he’s certain he knows just the color for me.” “What color is that?” “I’m pretty sure he said plum.” “Plum?” “Plum. Which, until that moment, I could have sworn was a fruit.” I want to ask if any other colors were mentioned, but it’s a very short parade route and we have arrived at our destination, which is the Charlotte.

In Santa Fe her whole yard had been crowded with different-sized terra-cotta pots, out of which she grew everything from rosemary and lavender to ornamental pear and plum trees and even peppers, although they were not particularly popular with the bees. In Colorado she'd created a fertile oasis out of old gas cans and cut-off oil drums. Her neighbors had been skeptical to begin with but once her creepers grew up and her flowers draped down and her shrubs fluffed out, the junkyard ugly duckling was transformed into the proverbial backyard swan.

Could a flavor be pleased with itself and its position in the world? That was plum. Not the sharp-flavored skin and the sweet flesh of a fresh plum, but more the concentrated flavor when the fruit was cooked down for a tart filling. Like the taste of port. In fact, I liked to pair plum and port together.

These fruits all have a glycemic index of 60 or below and should be the mainstays of your fruit supplies: Apples Apricots Avocadoes Bananas Blackberries Cantaloupe Cherries Cranberries Grapefruit Guavas Kiwis Lemons Limes Oranges Papayas Peaches Plums Raspberries Rhubarb Strawberries Tangerines Tomatoes These fruits have a glycemic index of over 60 and should be enjoyed less frequently or eliminated from your diet: Any dried fruit Blueberries Figs Grapes Kumquats Loganberries Mangoes Mulberries Pears Pineapples Pomegranates

Baby Rollo had finally succeeded in diving from the pear tree straight into the center of an oversized sliced apple and wild plum crumble. He sat smiling and eating his way out, a mass of sweet acorn crumbs and sticky fruit.

Catch What You Can" The thing to do is try for that sweet skin One gets by staying deep inside a thing. The image that I have is that of fruit— The stone within the plum or some such pith As keeps the slender sphere both firm and sound. Stay with me, mountain flowers I saw And battering moth against a wind-dark rock, Stay with me till you build me all around The honey and the clove I thought to taste If lingering long enough I lived and got Your intangible wild essence in my heart. And whether that's by sight or thought Or staying deep inside an aerial shed Till imagination makes the heart-leaf vine Out of damned bald rock, I cannot guess. The game is worth the candle if there's flame.

Ask your lover what flavor of topping is preferred; there are endless possibilities. Peach and fresh ginger. Mixed berry. Apple, cinnamon, clove. Cardamom and pear. Lemon plum.

The Michael Servetus: habanero-steeped tequila, lime, Seville orange liqueur, and smoked salt The Trinitarian: pomegranate, huckleberry, and plum brandies with soda and fresh fruits The Mary Oliver: white wine spritzer with fennel ferns and ginger bitters The Carrie Nation (NA): huckleberry and plum syrups, cream, soda water, and fresh fruits

George Orwell argued that there are many prejudices we can get over, but smell repulsion is one of the most difficult. By turns frisky and indolent, Jicky by Guerlain has the personality of a cat. Mitsouko by Guerlain is as delicate as spiced tea with a drop of milk. Habanita by Molinard signifies comfort - like being stuck in a cafe in Paris on a cold day, comfortably trapped in a room filled with cigarette smoke, an old lady violet-scented dusting powder and the aroma of buttery baked goods. L'Aimant by Coty is warm and sweet, like cut plums sauteed in butter and brandy and sprinkled with candied violets. Femme by Rochas smells like the inside of a woman's butter-soft suede purse that has accumulated the feminine smells of perfume, lipstick and other womanly objects. This classic fruit chypre smells like softness. Caleche by Hermes is like red lipstick for the outdoorsy aristocrat who can't otherwise be bothered to wear makeup. Caleche is a perfume for the woman who doesn't have to try too hard. It's the epitome of Parisian chic, reserved, elegant and well thought out without being fussy.

This tree bore neither apples nor plums, but books where fruit should sprout. The bark of its great trunk shone the color of parchment, its leaves a glossy, vibrant red, as if it had drunk up all the colors of the long plain through its roots. In clusters and alone books of all shapes hung among the pointed leaves, their covers obscenely bright and shining, swollen as peaches, gold and green and cerulean, their pages thick as though with juice, their silver ribbonmarks fluttering in the spiced wind.

Agnes eyed the plums in the fruit bowl. They were hard as stone, merely decorative this early in the summer. But the color, purple and red, with a yellow pulse beneath the skin, made her mouth water. She felt a pang of sympathy for William Carlos Williams and his swiped plum.

I sat beside him on a blanket, leaning back against the warm rock. Ahead of me, the sea flashed and sparkled like a giant glitter ball. I closed my eyes and heard a glass clink. ‘Here.’ ‘What’s this?’ ‘Slivovitz.’ ‘What?’ ‘Plum brandy to you.’ ‘What?’ ‘Think of it as a kind of fruit drink.’ ‘Great. I’ll put it towards my five a day.’ I sipped, got my breath back, and listened to the enamel on my teeth erode. Actually, it wasn’t that bad. I said so. ‘Just don’t get it near any metal; and for God’s sake don’t spill it on the console.’ We sat sipping and silent.

There are other anthocyanin-containing fruits, like plums, pomegranates, and red or black grapes.

Nothing,” she told me, “appeals more to a man than a young girl who’s not been had yet, apart from a girl who’s not been had yet and gives the impression she’ll be had by him.” She made me think of myself as a piece of fruit and the act of sex like plucking a plum with a rough hand, bruising the flesh.

One day we had one of those freak storms when the sky turned blue-black and the lightning fretted a silver filigree across it. And then had come the rain - great, fat, heavy drops, as warm as blood. When the storm had passed, the sky had been washed to the clear blue of a hedge-sparrow's egg and the damp earth sent out wonderfully rich, almost gastronomic smells as of fruit-cake or plum pudding; and the olive trunks steamed as the rain was dried off them by the sun, each trunk looking as though it were on fire.

FOODS KNOWN TO BE HIGH IN FODMAPS THAT SHOULD THEREFORE BE RESTRICTED* Additives (sweeteners and added fiber): fructo-oligosaccharides, high-fructose corn syrup, honey, inulin, isomalt, mannitol, maltitol, polydextrose, sorbitol, xylitol Cereal and grain foods: bran (from wheat, rye, or barley); bread (from wheat, rye, or barley); breakfast cereals, granolas, and muesli (from wheat, rye, or barley); crackers (from wheat or rye); pasta, including couscous and gnocchi (from wheat); wheat noodles (chow mein, udon, etc.) Drinks: chamomile and fennel tea, chicory-based coffee substitutes, juices made from unsuitable fruits (below) Fruits: apples, apricots, Asian pears, blackberries, boysenberries, cherries, figs, mangoes, nectarines, peaches, pears, persimmons, plums, prunes, tamarillos, watermelon, white peaches Legumes: beans (all kinds, including certain forms of soy, such as textured vegetable protein/TVP), chickpeas, lentils Milk and milk products: custard, ice cream, milk (cow’s, goat’s, and sheep’s, including whole, low-fat, skim, evaporated, and condensed), pudding, soft cheeses, yogurt (cow’s, sheep’s, or goat’s) Nuts: cashews, pistachios Vegetables: artichokes (globe and Jerusalem), asparagus, cauliflower, garlic (and garlic powder in large amounts), leeks, mushrooms, onions (red, white, yellow, and onion powder), scallions (white part), shallots, snow peas, sugar snap peas

His fantasies were nurturing, not predatory. If he could have Jess, he would feed her. Laughable, antique, confusingly paternal, he longed to nourish her with clementines, and pears in season, fresh whole-wheat bread and butter, wild strawberries, comte cheese, fresh figs and oily Marcona almond, tender yellow beets. He would sear red meat, if she would let him, and grill spring lamb. Cut the thorns off artichokes and dip the leaves in fresh aioli, poach her fish- thick Dover sole in wine and shallots- julienne potatoes, and roast a whole chicken with lemon slices under the skin. He would serve a salad of heirloom tomatoes and fresh mozzarella and just-picked basil. Serve her and watch her savor dinner, pour for her, and watch her drink. That would be enough for him. To find her plums in season, and perfect nectarines, velvet apricots, dark succulent duck. To bring her all these things and watch her eat.

Sentimentally, he thought of Jess. Irrationally, he despaired of having her. But this was not a question of pursuit. Raj would laugh at him, and Nick would look askance. His fantasies were nurturing, not predatory. If he could have Jess, he would feed her. Laughable, antique, confusingly paternal, he longed to nourish her with clementines, and pears in season, fresh whole-wheat bread and butter, wild strawberries, comte cheese, fresh figs and oily Marcona almonds, tender yellow beets. He would sear red meat, if she would let him, and grill spring lamb. Cut the thorns off artichokes and dip the leaves in fresh aioli, poach her fish- thick Dover sole in wine and shallots- julienne potatoes, and roast a whole chicken with lemon slices under the skin. He would serve a salad of heirloom tomatoes and fresh mozzarella and just-picked basil. Serve her and watch her savor dinner, pour for her, and watch her drink. That would be enough for him. To find her plums in season, and perfect nectarines, velvet apricots, dark succulent duck. To bring her all these things and watch her eat.

Damson plums were a favorite Elizabethan fruit and “eaten before dyner, be good to provoke a mans appetyde.” They were also popular dried into prunes. It is unclear why, perhaps because they allegedly inflamed men’s appetites, but stewed prunes were a favorite dish at Elizabethan brothels and also were a synonym for prostitutes. Shakespeare mentions prunes in that context in King Henry IV, The Merry Wives of Windsor, and Measure for Measure.

Elizabeth went from stand to stand as if I wasn't there, exchanging cash for heavy bags of produce: pink-and-white-striped beans, tan-colored pumpkins with long necks, purple potatoes mixed with yellow and red. When she was busy paying for a bag of nectarines, I stole a green grape off an overflowing with my teeth. "Please!" exclaimed a short, bearded man I hadn't noticed. "Sample! They're delicious, perfectly ripe." He tore off a bunch of grapes and placed them in my wrapped hands. "Say thank you," Elizabeth said, but my mouth was full of grapes. Elizabeth bought three pounds of grapes, six nectarines, and a bag of dried apricots. On a bench facing a long, grassy field we sat together, and she held out a yellow plum a few inches from my lips. I leaned forward and ate it out of her hand, the juice dripping down my chin and onto my dress.

The chef outdid himself, as one delectable dish after another was brought up from the kitchens. For Gabriel, there was a succulent roast goose with figs and a tender glazed ham, while (Esme) dined on a pair of clever cheese dishes, one made with cream and potatoes and another from Italy that combined cheese-filled flat noodles smothered with a wonderful rosemary butter sauce. Accompanying all of that was a plentiful array of vegetables, spiced and stewed fruits and freshly baked breads with creamy butter. And for dessert, there was a flaming plum pudding with a cognac whipped cream so strong it threatened to leave her tipsy.

Carbohydrate: optimum nutrition guidelines Eat whole foods – whole grains, lentils, beans, nuts, seeds, fresh fruit and vegetables – and avoid refined, white and overcooked foods. Eat four or five servings of vegetables a day, including dark green, leafy and root vegetables such as watercress, carrots, sweet potatoes, broccoli, Brussels sprouts, spinach, green beans or peppers, either raw or lightly cooked. Eat three or more servings a day of fresh fruit, preferably apples, pears, oranges, plums and/or berries. Eat four or more servings a day of whole grains such as rice, rye, oat flakes and oat cakes, corn and quinoa as cereal, breads, pasta or pulses. Avoid any form of sugar, added sugar, and white or refined foods. Dilute fruit juices and only eat dried fruit infrequently in small quantities.

The sun descends as I make my way into the forest, sapphire hues painting the night like a jewel. Lanterns flicker in the distance, guiding me forward. The spread Amelia has set up is illuminated by tall magenta candles bathing the table with a rosy glow. In the center, there's a tiered cake with vanilla frosting, decorated with pink pansies, marigolds, and violets. Beside it is a summer salad with juicy peaches, soft cheese, and pitted cherries--- a perfect pairing to the bruschetta topped with diced tomatoes. Different fruits are scattered across the table, sliced open to show off their vibrant innards--- blood oranges, figs, and plums. Everyone is dressed in white with bright flowers crowning their heads. Carmella pours sangria into crystal cups while Yvette helps Amelia string more lights in the trees. Roisin is seated beside Serena, adding tiny braids into her hair and placing daisies between the plaits.

HIGHLY BENEFICIAL Banana Blueberry Cherry Durian Fig Guava Mamey apple, mamey sapote Mango Plum Prune NEUTRAL Acai berry Apple Apricot Boysenberry Breadfruit Canang melon Casaba melon Christmas melon Cranberry Crenshaw melon Currant Date Dewberry Elderberry Goji, wolfberry Gooseberry Grape Grapefruit Huckleberry Jackfruit Kumquat Lemon Lime Lingonberry Loganberry Loquat Mangosteen Mulberry Muskmelon Nectarine Noni Papaya Passion fruit Pawpaw Peach Pear Persian melon Persimmon Pineapple Pomegranate Prickly pear Quince Raisin Raspberry Sago palm Spanish melon Star fruit, carambola Strawberry Watermelon Youngberry AVOID Asian pear Avocado Bitter melon Blackberry Cantaloupe Coconut meat Honeydew melon Kiwi Litchi/lychee Orange Plantain Tangerine

Many poplars and many elms shook overhead, and close by, holy water swashed down noisily from a cave of the nymphs. Brown grasshoppers whistled busily through the dark foliage. Far treetoads gobbled in the heavy thornbrake. Larks and goldfinch sang, turtledoves were moaning, and bumblebees whizzed over the plashing brook. The earth smelled of rich summer and autumn fruit: we were ankle-deep in pears, and apples rolled all about our toes. With dark damson plums the young sapling branches trailed on the ground.

Research shows that soluble fiber is metabolized by bacteria in the colon, and can increase fecal output by stimulating the growth of healthy intestinal bacteria and fatty acids.1 Because of this, soluble fiber is an important source of fuel for the colon.2 Good sources of soluble fiber include beans; peas; oats; certain fruits like plums, bananas, and apples; and certain vegetables like broccoli, sweet potatoes, and carrots.

Insoluble fiber doesn’t dissolve in water and bangs against the walls of the intestines, causing damage that must be repaired. Research shows this process stimulates cellular regeneration and helps maintain intestinal health and function.3 Good sources of insoluble fiber include whole-grain foods like brown rice, barley, and wheat bran; beans; certain vegetables like peas, green beans, and cauliflower; and the skins of some fruits like plums, grapes, kiwis, and tomatoes.

XIV [Every day you play with the light of the universe.]” Every day you play with the light of the universe. Subtle visitor, you arrive in the flower and the water. You are more than this white head that I hold tightly as a cluster of fruit, every day, between my hands. You are like nobody since I love you. Let me spread you out among yellow garlands. Who writes your name in letters of smoke among the stars of the south? Oh let me remember you as you were before you existed. Suddenly the wind howls and bangs at my shut window. The sky is a net crammed with shadowy fish. Here all the winds let go sooner or later, all of them. The rain takes off her clothes. The birds go by, fleeing. The wind. The wind. I can contend only against the power of men. The storm whirls dark leaves and turns loose all the boats that were moored last night to the sky. You are here. Oh, you do not run away. You will answer me to the last cry. Cling to me as though you were frightened. Even so, at one time a strange shadow ran through your eyes. Now, now too, little one, you bring me honeysuckle, and even your breasts smell of it. While the sad wind goes slaughtering butterflies I love you, and my happiness bites the plum of your mouth. How you must have suffered getting accustomed to me, my savage, solitary soul, my name that sends them all running. So many times we have seen the morning star burn, kissing our eyes, and over our heads the gray light unwind in turning fans. My words rained over you, stroking you. A long time I have loved the sunned mother-of-pearl of your body. I go so far as to think that you own the universe. I will bring you happy flowers from the mountains, bluebells, dark hazels, and rustic baskets of kisses. I want to do with you what spring does with the cherry trees. Pablo Neruda, Twenty Love Poems and a Song of Despair. Trans. W.S. Merwin (Penguin Classics; Bilingual edition, December 26, 2006)

Goblins and grigs, pixies and elves all cavort in endless intertwined circle dances. Honey wine flows freely from horns, and tables are stacked with ripe cherries, gooseberries, pomegranates, and plums.

There is fresh fruit, eggs Benedict in a creamy hollandaise sauce, scrambled eggs with goat cheese, truffle onsen eggs, brioche French toast, steamed rice, miso soup, grilled salted mackerel, rice with a salty pink pickled plum on top----enough to feed an army.

Of all the countries Fairchild had visited, Japan struck him as the most advanced on matters of horticulture. He learned about Japanese miniature gardens, the art of Japanese papermaking, and the superior qualities of Japanese fruits and vegetables that didn't grow anywhere else in the world. Wealthy people introduced him to foods of affluence, like raw fish, seaweed, and a bean cheese they called tofu. He thought it impossible to eat with two narrow sticks held in one hand, but after a few tries, he got the feel for it. It was in Japan that Fairchild picked up a yellow plum known as a loquat and an asparagus-like vegetable called udo. And a so-called puckerless persimmon that turned sweet in sake wine casks. One of the most unrecognized discoveries of Fairchild, a man drawn to edible fruits and vegetables, was zoysia grass, a rich green lawn specimen attractive for the thickness of its blades and its slow growth, which meant it required infrequent cutting. And then there was wasabi, a plant growing along streambeds in the mountains near Osaka. It had edible leaves, but wasabi's stronger quality was its bitter root's uncanny ability to burn one's nose. Wasabi only lasted in America until farmers realized that its close relative the horseradish root grew faster and larger and was more pungent than the delicate wasabi (which tends to stay pungent only fifteen minutes after it's cut). Small American farms still grow Fairchild's wasabi, but most of the accompaniment to modern sushi is in fact horseradish---mashed, colored, and called something it's not.

I ate sugared plums with a fork of sparrow bones; the marrow left salt in the fruit and the strange, thick taste of a thing once alive in all that sugar. When I asked my father why I should taste these bones along with the sweetness of the candied plums, he told me very seriously that I must always remember that sugar was once alive.

Unlike me, my mother loves plums. This, coupled with some leftover red wine, leads to a fruitful development. I roasted the plums in a medium oven with the wine, added a split vanilla bean, a cinnamon stick, and the tiniest bit of sugar. The plums gave way, exchanging the springiness for a comforting sag. The wine bubbled into a spiced burgundy syrup, thick and glossy. I served it with faiselle, a mild spoonable cheese, though I sense that sour cream, Greek yogurt, or mascarpone wouldn't go amiss.

When I visit Maggie's farm on Monday, she takes me from field to field in her pickup truck, showing me the fruit they just started harvesting for the summer markets: yellow Sentry peaches, white nectarines, red plums, baby apricots. We spin past patches of Chantenay carrots and orchards of Honeycrisp apples, both of which they'll pick later in the season, after the raspberries, the canes already bursting with ruby and gold fruit. Back in April, the peach trees bore masses of fluffy, sweet-smelling pink blossoms, but now dozens of fuzzy, round fruits hang from their branches like Christmas ornaments, the ripe ones so juicy you can't eat them without wearing a bib.

One of the principal articles of diet, in certain seasons of the year, is the fruit of a cactus called the Indian fig, which grows wild in all parts of the island. One sees it everywhere, either by the roadside, where it is used for hedges, or clinging to the steep cliffs on the mountainside. The fruit, which is about the size and shape of a very large plum, is contained in a thick, leathern skin, which is stripped off and fed to the cattle. The fruit within is soft and mushy and has a rather sickening, sweetish taste, which, however, is greatly relished by the country people.

taking a small piece of the Parmesan that I have broken into craggy shards on the small wooden board I've laid out, with a wedge of triple-crème Délice de Bourgogne Brie, some nuts and dried fruits, a homemade quince and plum membrillo paste, and some tiny little German wild boar sausages that I've been hoarding since my trip to Berlin last year.