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I bought some on a whim at our Asian grocery store. They are wierdly sweet and salty (preserved in salt I guess). I feel like they'd make a good accent in SOME dish or another! Anyone have any ideas?
This technique for pitting plums from Spring Warren, author of The Quarter-Acre Farm, will come in handy when you need plums for pies, chutneys, tarts, or just eating!
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