Freshly harvested homegrown plums are vastly superior in sweetness and flavor to grocery store purchased fruit which are generally harvested under ripe in order to survive long distance shipping. Such fruits can never achieve the luscious, juicy quality of a tree ripened plum.
Most of our plum tree varieties are budded onto a semi-dwarf rootstock. The smaller trees make harvest easier and they are usually quicker to bear and produce larger fruits. These select varieties are productive even in northern climates and most are self-fertile. Compatible cultivars are offered if cross pollination is needed. We have a diverse selection of fruit color, flesh, and uses to choose from. Dried plums, or prunes can keep for a year at room temperature in a jar. Plum jam is one of our favorites and is among the easiest to make. By planting a mix of varieties, the harvest season can extend from July through October.
LISTED IN THE ORDER OF RIPENING.
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Winter / Spring (Jan-June)
Summer (July-Oct)
Fall (Nov-Dec)
Ancient Armenian variety still widely grown due to its outstanding flavor. Medium sized, round greenish yellow fruits that are great for dessert, canning, sauce or preserves. Green Gage Plum is productive & self-fertile. Susceptible to brown rot. Hardy to minus 30° F.
Similar to Italian plum, with blue-skinned, yellow-fleshed freestone fruits, but a little sweeter, larger and earlier ripening by a week. The Brooks Plum is good for fresh eating, canning, and for drying into prunes.
Large oval golden yellow skin and flesh is sweet and juicy, yet fairly firm. Somewhat freestone with very good quality for eating fresh and especially good for jam or canning. Self fruitful, hardy plum trees that are very productive. Yellow Egg Plum is an English variety well known prior to 1676.
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Winter / Spring (Jan-June)
Summer (July-Oct)
Fall (Nov-Dec)
