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| Persimmons |
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| Pulping the persimmons |
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| Just one more step to persimmon pudding! |
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| Processing roselle for drying or sauce |
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| What to do with an abundance of eggplant? Peel, slice, and roast with salt and garlic. Freeze. Use in casseroles or on pizza. |
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| We're having a great pumpkin year. For the ones that don't seem to be keeping we've been canning the pulp. |
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