Beach Plum Syrup

Shlepping a cooler, a baby, sandpails and wet towels, we are finally ready to leave Lambert's Cove Beach. My little guys and I embark on the long trek down the beach, up a dune and through the woods to our car.

We've overstayed. And bedtimes are dangerously approaching.

In our defense, that thing that happens happened tonight: Lamberts Cove just gets nicer and nicer as the afternoon flows into evening. As the summer winds down, this only happens more intensely.

A perfect August scene: warm, wind-less and dry makes us feel like there is nowhere else on earth we'd rather be.

And, then oblivious to the bedtime rituals that await, O starts picking beach plums. Still clutching the heavy bags and wiggly baby, as the clock nears 7pm, I feel the powdery sand under my feet and let him lead me into dunes to pick from the low bushes.

Without a word, we both know where our precious blue, purple and rosy plums are going . . .

Right into our Sunday morning.

Usually featured in jams, meat sauces or liquors, we dropped these antioxidant & vitamin c-rich plums into a sweet breakfast sauce.

Beach Plum Syrup
serves 4
1 T local honey
1 big handful of beach plums, pitted & halved
1 T+ water
1 t orange zest

Combine ingredients in a saucepan and heat ingredients for about ten minutes. 

Serve over your favorite breakfast carbs with a kiss of maple syrup. The lively flavor, vivid color and memories of plum-picking are sure to give your morning a boost.


PS Our pancake ritual was featured in Simplicity Parenting's newsletter this month. We are so pleased and honored!