Maggie's Farm

We are a commune of inquiring, skeptical, politically centrist, capitalist, anglophile, traditionalist New England Yankee humans, humanoids, and animals with many interests beyond and above politics. Each of us has had a high-school education (or GED), but all had ADD so didn't pay attention very well, especially the dogs. Each one of us does "try my best to be just like I am," and none of us enjoys working for others, including for Maggie, from whom we receive neither a nickel nor a dime. Freedom from nags, cranks, government, do-gooders, control-freaks and idiots is all that we ask for.

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Thursday, November 26. 2020

Persimmon harvest season

Photo from a young friend on a farm in Georgia


Posted by Bird Dog at 05:11 | Comments (6) | Trackbacks (0)

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Swiss spaghetti harvest.

https://www.youtube.com/watch?v=GXmaS1ZzpA8
#1 Roy Lofquist (Link) on 2020-11-26 09:43 (Reply)
Thanks for the reminder. Growing up in middle Georgia I learned not to attempt to eat on Persimmons until they are ripe.

I still remember my Grandmother's Persimmon Jam.
#2 oolioo on 2020-11-26 11:40 (Reply)
About the same here in Israel. They started appearing 2-3 weeks ago.

I have never had success cooking with them... their rich flavor is enough on its own. Like a mango.
#3 Ben David on 2020-11-26 13:24 (Reply)
I discovered some persimmon trees on some land that I have here in Texas. Lots of fruit this year, small, golf-ball sized persimmons. The soft ones on the tree were quite sweet, a little bit granular. The native persimmon is also known as Mexican Persimmon, and it's ripe fruit is blackish. But mine are orange - for some reason they call these Virginia Persimmons. Don't know where these came from but there are quite a few mature trees around. The distribution in Texas is all in the eastern half of the state, mostly in the areas that were first settled - probably the origin of my trees if one goes back far enough.
#4 Aggie on 2020-11-26 17:35 (Reply)
This time of year, ripe persimmons (kaki) dot the neighborhood yards here in Japan and they are plentiful in the markets. I have acquired a taste for the deepest orange variety that is sweet when fully ripe, although my husband prefers the crisper varieties that tend to be lighter orange in color. Hoshigaki is a dried persimmon treat with concentrated sweetness. If a kindly neighbor gifts me with a bagful, it is time to break out the dehydrator.
#5 Suzanne on 2020-11-26 22:54 (Reply)
We bought a house here in Georgia with an overgrown persimmon tree in the backyard. Apparently every other year the tree drops fruit continuously? It was a bonanza for the local wildlife. We had chipmunks so far they looked like bunnies. The foxes were having 3am parties where they all chattered and laughed. It was quite the scene.
#6 Jm01 on 2020-11-27 10:00 (Reply)

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