It is always at this time of year that I’m on the lookout for Italian plums, or, prune plums, at the fruit and vegetable stands. Forever, August is imprinted in my memory as the season of plums, for which fruit I had early developed a passionate favoritism. It may have been because Anyu always took care to partake of this seasonal delight. During Augusts in early years in Hungary, plum soup and plum dumplings were favourite family meal items. For sure, Ildiko and I were very aware of seasonal ripening of our favourite fruits and vegetables, mainly because we coursed freely through the local countryside and kept a keen eye out for the setting and ripening of various fruits. These we would forage from freely, when the appropriate time came, climbing into trees, and settling on branches to chow down on fruit like our primate forebears. It seems that, if memory serves me at all, most of what we ate then were fruits and vegetables. Whether the offering grew in ditches, abandoned or manicured orchards, it did not escape our rapacious and experimental appetites.
When we first bought this house seven years ago, our immediate neighbour had a small prune plum tree which struggled to stay alive on our fence line. It generously bent its branches into our side yard, and I delighted in taking from it several handfuls of ripe plums. From these I’d make plum dumplings for a treat for Rumpole and Renaissance Man. I had no accurate recipe for the dumpling dough, but had watched how over the years Anyu had made the dough by combining handfuls of ingredients – mashed potatoes, flour, salt and beaten eggs. She had wrapped halves of prune plum in discs of the dough, added a sprinkle of sugar and then sealed the little packages, which she would cook in a cauldron of boiling water. When the dough globes rose to the surface, they were cooked through. Drained, then smothered in fired breadcrumbs then sprinkled with cinnamon and sugar, these made a heavenly feast. No August is complete, without several occasions of feasting on prune-plum dumplings, even if the plums come from a farm stand. My neighbour took out his plum tree three years ago, and since then I have been purchasing the plums rather than pulling them, warm and dusty from their stems on the tree.
Last week, I decided to remedy this situation and bought a gangly, juvenile, Italian plum tree from a local nursery. It is a spindly, leggy tree and won’t bear fruit for at least four more years. I don’t care; the idea of being able to harvest at least some fruit from my own tree is so satisfying. In four or so years, Mousey will be six years old and just getting her tree-climbing legs. She will probably also love to harvest the plums. Lord knows as a suburban child she is isolated from the sources of the food she eats. Even having the two small blueberry shrubs we do , she is able to gather the fruit by herself, and know directly where the fruit she so adores comes from – not the grocery store, but from spindly bushes in grandma’s back yard and other such places.
As soon as prune plums become locally available, I shall prepare a feast of Hungarian plum dumplings for all of us – and then show her that the young tree in my front yard will soon be providing the delicious fruit, year in, year out, God and the weather willing.