I’m really enjoying this year’s plum harvests. They got me excited early in the summer, but I love the late summer plums better myself. Since none of them ship or keep well, all the orchards plant several varieties so that they can sell plums all summer. Just picked up some early golden plums ( tiny and soft with a tart peel) and methyl plums (purple and super sweet throughout). They are great whole, but can be used for jams and sauces, too; I macerated some in Blackbeard spiced rum for a couple hours, and folded the mixture into my coffee cake batter for national rum day ( August 16 )!