October 26, 2016
Persimmons, Parsnips, Artichokes and more items for Fall.
** Seasonal Items:
** PARSNIPS . PERSIMMONS . CELERY ROOT . POMEGRANATES
ARTICHOKES . CRANBERRIES . LOCAL POTATOES & APPLES
NAPA CABBAGE . HORSERADISH . NAVEL ORANGES . PIE PUMPKINS
** The misunderstood, divine Persimmon.
Often misunderstood in the US, the persimmon is a fruit of many uses. Known as either astringent or non-astringent, it’s important to know which variety you have before taking a bite. No matter how you eat them, Persimmons have amazingly effective antioxidant capabilities with powerful vitamins thrown in for good health.
Fuyu Persimmons (astringent) can be eaten fresh out of hand at various times during maturation. Fuyus are good peeled and enjoyed raw. They can be used as a substitute or in tandem with apples and pears, as their texture is crisp, and their flavor is sweet.
Hachiya Persimmons (non-astringent) are more elongated and acorn-shaped. Only eat when extremely ripe. Hachiyas are a beautiful deep orange when fully ripe, which is when they should be eaten. They should feel like a water balloon when resting in your hand. The flavor is candy sweet and has many applications, both sweet and savory.