Apply heat to the bluish-purple fruit and it gives up flavor perfect for baking By DANIELLE CENTONI The Oregonian Italian plums, to borrow a phrase, don't get no respect. They're about half the size ...

We're about to acquire a big bag of Italian prunes, and we're delighted. No, we don't need more fiber in our diets; we simply like prunes' flavor and versatility. So we always say yes to our ...

As summer goes by there's a pageant of plums in the markets. Bringing up the rear are Italian prune plums, the last of the lot, a harbinger of autumn. They're peewees compared to crimson-colored Rosas ...

They’re a baker’s dream, with a short, sweet season that ends just around the time pumpkins start popping up in markets. Italian prune plums – egg-shaped, purple and slightly smaller than regular ...

Guests at Quillisascut Farm can collect and press their own walnut oil in small batches. But just in case you might have missed last weekend’s walnut workshop, organizers offered to share one of the ...

This article is brought to you by our exclusive subscriber partnership with our sister title USA Today, and has been written by our American colleagues. It does not necessarily reflect the view of The ...

Getting your Trinity Audio player ready... Certain ingredients are a hard sell for American diners. Small oily fishes. Organ meats. Sweet fruit soups. And prunes. It’s not that Americans don’t eat ...