Tuesday, November 23, 2010


I went persimmon picking with the Portland Fruit Tree Project!

12 people picked 200 pounds of fruit.
Half went to the Oregon Food Bank,
and the other half was divided up amongst the pickers.
We each got 8 pounds.

The flat-ish ones are Fuyu persimmons, they can be eaten when still firm.

The pointed ones, Hachiya persimmons, are not edible until fully ripe.

I remember the small American wild persimmons we'd eat in West Virginia.
They're the "sugar plums" of "visions of sugar-plums danced in their heads."
I think I am gonna dry some of the Fuyu and maybe make fruit leather with the Hachiya.

I made this slaw with yellow "banana apples" Fuyu persimmons, banana peppers, mint, and sunflower seeds:

I made Persimmon Leather: (it has bits of candied ginger in it)

 Dried persimmon chips:

Monday, November 1, 2010

HalloWeenie Salad

Carrot Sesame Salad

1 pound carrots, peeled and shredded
1 lemon, zest and juice
1/2 an orange, zest and juice
2 tsp dark Asian sesame oil
2 tsp minced candied ginger
1 tsp black sesame seeds 

Mix the zest & juices with the sesame oil and the minced ginger. 
Toss with the shredded carrot. 
Sprinkle on the black sesame seeds.