It’s fall time, and that means persimmon season here at New Talavan. We have around twenty productive persimmon trees of many different varieties on the farm, and we always have way more than we know what to do with. So this year, we’re trying out a couple of different uses of this succulent and delicious fruit.
For one, we’re drying the fruits by hanging them on poles in a window sill. The end result is something that is similar to dates in taste and can be stored nearly as long. This is super important, as ripe persimmons normally have a very short shelf life. The trick is to pick astringent persimmons before they ripen, and then peel them and hang them up somewhere they’ll get plenty of sunlight and good ventilation. We’re using a pedestal stand to help keep the circulation adequate.
We’ve also tried our hand at some persimmon ice cream, made with fresh cream from our cows’ milk. The recipe is very simple: For 3 cups of persimmon pulp, add 3 cups of cream, 1 cup of sugar, and a tablespoon or 2 of lemon juice. So far, the consensus is that it’s awesome.
We can always use help picking and processing persimmons at this time of year. Let us know if you’d like to volunteer for this service. Contact Jesse at email@example.com.