The first of our czar plums are ready for picking. This is the 19th-century blue plum which grows easily in this country as it is frost-resistant and will survive with a lack of sunlight if necessary. It’s a great-flavoured cooking plum, and we came across this recipe for chutney which would suit it very well: to a kilo of stoned and chopped plums, add a chopped onion, a small piece of root ginger, a teaspoon of cinnamon and a handful of raisins. Place in a pan, cover with 100ml balsamic vinegar and a cupful of apple juice, bring to the boil and simmer until thick, stirring. When cooled, add sugar and salt to taste, and a handful of slivered almonds. You will find more recipes and ideas on our website… and more fruit to pick on the farm, including autumn raspberries and red and blackcurrants.