Wednesday, October 9, 2013


It's persimmon season and we're out in force collecting.  Our own tree is barely producing four persimmons a day but many neighbors have kindly allowed us to pick up from their trees.  A unique favorite is a seedless tree.  We've been freezing these whole to eat later with yogurt or as a partially frozen treat.  The others we've been processing into pulp and freezing mostly for persimmon puddings.


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