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Wake Up & Smell the Coffee!
Friday January 13th 2012, 3:00 am
Filed under: Plum Bakehouse

Many people get overwhelmed when they step up to the café counter.  Or, you could be one of those people that gets the same. thing. every. day.  So, we’ve done some of the thinking for you.

Read this before your next order:

 

DRINK | Guest Favorites

Caramel Ladda Yadda Yadda has caramel sauce, vanilla, steamed milk, espresso, and whipped cream.  It’s perfect to switch up your daily routine with something sweet.

Black & Tan has a House made Scharffen Berger chocolate sauce, vanilla, steamed milk, and espresso for the sophisticated chocolate lover.

Berry White includes white chocolate sauce, raspberry, steamed milk, espresso, and whipped cream. Can’t get enough of this flavor!

Chai Latte combines sweet and spicy Rishi Tea with steamed milk. Organic, Fair Trade, and award-winning teas make this a winner.

 

PAIRS | Try These

Mocha (House made Scharffen Berger chocolate sauce, steamed milk, and espresso) with a Zingerman’s Bostock (brioche brushed with orange flavored simple syrup, spread with almond frangipane, and sprinkled with toasted almonds).

Vanilla Latte (vanilla syrup, steamed milk, and espresso) with a Zingerman’s Lemon Cloud (light airy butter pastry with a touch of fresh lemon curd).

Chai Latte (sweet and spicy Rishi tea with steamed milk) with a Zingerman’s Cinn-oh-man (flaky layers of buttery croissant dough laminated with cinnamon butter glazed in cinnamon and vanilla).

 

NEW | Check These Out

Avalon Vegan Monkey Bread Sweet sticky bread with cinnamon, raisins and drizzled with icing. Vegans, indulge!

Yin-Yang Mocha has white chocolate and dark chocolate sauces, steamed milk, espresso, and whipped cream. For those who just can’t decide or need balance.

Sourcream Coffeecake w/ Chocolate Chips from Parmentier Patisserie Bakery. Hello, delicious.

 

SWIRLBERRY | Mix It Up

Deep Chocolate topped with fresh strawberries and banana.

Pomegranate Energy topped with Zingerman’s granola and blueberries.

Original Tart topped with fresh strawberries, Zingerman’s graham crackers and mochi.




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Bring Tropical Home
Thursday January 12th 2012, 11:06 pm
Filed under: Floral

You can find Tillandsia plants in our Ann Arbor store’s Floral Department.  They’re easy to grow since they require no soil (water and nutrition is taken in through the leaves) and the roots or for anchoring the plant:

Tillandsias are a part of the pineapple family (bromeliads) and are native to Latin America.  When the Tillandsia blooms it will produce off-shoots from the base of the plant which you can leave connected or divide.

Easy care instructions:  Bright light, but filtered.  Grow 6′ from a bright window or outside under a tree or patio cover.  No direct sun in summer, late spring or early fall.  Thoroughly wet your Tillandsia 2-3 times per week; more often when it’s hot and dry, less often when it’s cool and humid.  Temperature should be 45-95F.  Fertilize monthly during spring, summer, and fall using any high quality fertilizer at 1/4 the recommended strength.

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“Little Wonder”
Thursday January 12th 2012, 12:43 am
Filed under: Produce

The seedless Kishu Mandarin is now available exclusively at Plum Market (because we like to be different).

This cute little fruit is one of the tastiest mandarins you’ll find out there.  Best described as juicy, fragrant, and sweet.  They’re smaller than the size of a golf ball and super easy to peel which can lead to eating multiple mandarins (hello, kid-friendly!).  They’re not widely available but growers are producing more and more because of the high demand in California farmer’s markets.

History lesson: The Seedless Kishu derives from an ancient group of small-fruited mandarin varieties that originated in China.  A related seeded variety called Ruju was offered as tribute in 1060 under the Tang Dynasty, and in the Song Dynasty it was considered the best mandarin variety. Today the Nanfengmiju, derived from Ruju, is one of the most widely grown mandarins in China, particularly in Jianxi province, where it originated.

So, fill up your fruit bowl or favorite glass vase with this delightful fruit and watch how fast they disappear.

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Hopslam and Dunk
Wednesday January 11th 2012, 8:55 pm
Filed under: Grocery,Mad Picks | Wine, Beer, & Spirits

Bell’s Hopslam Ale is now available!


Bell’s starts with 6 varieties of hops in this brew including Simcoe hops.  Hops are selected from the Pacific Northwest for their aromatic qualities including grapefruit, stone fruit, and floral notes.  Malt and a good amount of honey are added to provide balance, so the result is a remarkable, complex brew that Bell’s fans look forward to every year.  Hopslam contains 10% alcohol by volume.

What are hops, anyway?  According to Wikipedia:

Hops are the female flower clusters.  They are used primarily as a flavoring and stability agent in beer, to which they impart a bitter, tangy flavor, though hops are also used for various purposes in other beverages and herbal medicine.  Hops were cultivated continuously around the 8th or 9th century AD in Bohemian gardens in the Hallertau district of Bavaria and other parts of Europe. However, the first documented use of hops in beer as a bittering agent is from the 11th century.  Before this period, brewers used a wide variety of bitter herbs and flowers, including dandelion, burdock root, marigold, horehound (the German name for horehound means “mountain hops”), ground ivy, and heather. Hops are used extensively in brewing for their many purported benefits, including balancing the sweetness of the malt with bitterness, contributing a variety of desirable flavors and aromas, and having an antibiotic effect that favors the activity of brewer’s yeast over less desirable microorganisms. Historically, traditional herb combinations for ales were believed to have been abandoned when ales made with hops were noticed to be less prone to spoilage.

Join us for the Hopslam Release Party at CRU Winebar in West Bloomfield: Purchase tickets here.

 

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