Using the recipe for Rosemary Plum Jam to make my Cinnamon Plum Jam, instead of adding fresh rosemary sprigs when initially cooking the fruit, this time I stirred in a half teaspoon of ground cinnamon just before filling the jars. The aroma, that of warm cinnamon and sweetened plums - its flavor, even better!
Meanwhile, look at today's harvest from my plot at the Happy Valley Community Gardens - flowers, peas, a cucumber, a zucchini, a yellow crook neck squash, herbs and a half dozen patty pan squashes. Looks like I'll be experimenting with different ways to prepare patty pans!
For lunch, I fixed one of the patty pans with my George Foreman grill. After slicing the squash, I drizzled a small amount of olive oil over them and sprinkled pieces of the herbs I'd just picked from my garden - parsley, basil and calendula leaves - then cracked lemon pepper over all.