Roll With It

More preserves today, because that’s basically what it’s all about these days as waves of produce crash into our kitchen.


A pile of plums languished on the counter in a cloud of fruit flies, too many to eat, too ripe to wait. When in doubt, dehydrate.

Roasted Plum Fruit Leather



Split the plums in half, removing their pits, and put them in a roasting pan.

Bake at 450 for 10 or 15 minutes.


Add sugar to taste.

Spread mixture in thin layer on parchment lined tray.

If you’ve got a dehydrator, cook at 145 degrees for 6 hours or until leathery. If you don’t have a dehydrator, cook at your oven’s lowest setting and start checking at 4 hours. Overall cooking time will depend on the thickness of your leather.

Green Eating

At some point every summer there are just too many greens.


When you can’t eat or cook one more leaf, save some for a snowy day when the color green is exciting again. Chard, kale, beet greens, whatever you’ve got. Dehydrate them, crumble them, and enjoy a vitamin-packed sprinkle of flavor on your pasta or in your soup year-round.