One of the local treasures of the season is the pumpkin-colored persimmon. If you’ve got a tree in the neighborhood you’ll notice bare branches in December covered with fiery orange balls dangling like ornaments hung for an open-air holiday party. The graceful persimmon tree is a pleasure to behold in autumn, its leaves saturated in vivid yellow, rust and green hues. Gather a handful for a rustic centerpiece to gussy-up a festive table.
What to do when you have a hankering for nutty, garlicky pesto, but summer’s over and fresh basil’s gone until spring? Substitute something in seasonal abundance: broccoli for instance. Try folding the bright tasting spread into cooked pasta, stir into steaming Minestrone soup or smear on toasted artisan bread with walnuts and chopped kalamata olives sprinkled on top for a fabulous fall crostini. Maybe we can survive until basil season after all.
(Makes about 2 cups)
Ingredients:
Method:
Serves 6
Winter squash and greens create a winning combination — vibrant colors, soft textures and deep flavors. Choose pasta like oreccheitte (little ears in Italian), fusilli (little spindles) or gigli (lilies) that catch bits of the smooth vegetables in their nooks and crannies.
Ingredients:
Method:
Fuyu persimmons contribute to an outstanding salsa—and at a time when we’ve nearly accepted that salsa season is over until summer. Adjust ingredient amounts to suit your tastes. More ginger for spice, lime for tang, cilantro or mint for brightness, red pepper flakes for heat. Serve with tortilla chips as an appetizer or on a simple black bean taco.
I don’t consider myself a baking sort of cook. My loose style is more suited to the stovetop, but when I find a simple cake with a moist crumb that turns out well without a lot of fuss, I’m eager to make it over and over. This is one such cake. The original calls for Hachiya persimmons (normally used for baking), but you can easily substitute Fuyus. Just let them sit on the counter or in the fridge until they’ve matured to an ultra-soft consistency, then cut out the stem and scoop the gelatinous flesh out with a spoon. The fruit skin will look shrunken and bright lava orange when they’re ready.