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Here’s To Little Jack Horner

Jeff Chang Pottery and Fine Crafts at Ward Centre features Jeff’s pottery as well as stunningly crafted art, pottery, jewelry, and unusual pieces from the Mainland and local artists. It is visually stunning with glass cases filled with beautiful items, and interesting wind chimes and hanging items.

Jeff has been making pottery for 39 years, as long as he and wife Karon have been married – she handles the business end. They have one son, Corey, who also works in the business.

Karon tells me that their work is their joy, and they love every minute of it. Their other passion is rescuing dogs, and they have seven rescues of their own.

This column is dedicated to the Chang family for making the world a little more beautiful.

The plum has been cultivated in many regions of the world since prehistoric times. The Romans consumed dried Damson plums, a variety cultivated since ancient times in Damascus. This variety was introduced into Europe by the Crusaders in the 12th century. The European, or common plum, was introduced into America by the fist European settlers. Today there are more than 2,000 varieties of plums. The flesh of the plum can vary in color from red or orange, to yellow or greenish yellow. Depending on the variety, the flesh may be more or less fragrant and juicy, sweet or sour, and crisp or mealy textured.

Plums are a good source of potassium; they also supply vitamin C and riboflavin. Plums are said to be diuretic, laxative and energizing.

Fresh plums are now in season, so try this delicious pie. It’s great served with a scoop of vanilla frozen yogurt.


* 1 9-inch pie crust, unbaked
* 2 pounds fresh, sweet plums
* 3/4 cup sugar
* raspberry jam
* 1/3 cup sliced almonds, lightly toasted

Preheat oven to 350 degrees.

Coat pie plate with cooking spray and line with crust. Prick crust with a fork and bake for about 6 minutes. While crust is baking, wash plums, remove pits and cut in slices. Sprinkle 1/4 cup sugar over the bottom of the crust, and arrange plum slices evenly in crust. Sprinkle with remaining sugar.

Bake for about 25 minutes, or until plums are soft and crust is a golden brown.

Cool pie and spread top with jam. Sprinkle with almonds.

Makes about six servings.