The Harvest Dispatch, How to Properly Partake in Persimmons

The final week of our November CSA brings bounties! We hope you enjoyed a lovely Thanksgiving last week and were able to spend it with your loved ones. Here are our offerings for this week...

We harvested a small sample of Rat's Tail Radish for CSA farm shares this evening. They look like a bean pod and taste like a spicy radish. I love them raw and cooked, so think salads or stir fry when partaking in this one. Speaking of partaking...

This, my friends, is a persimmon. She's delectably sweet and oh-so juicy. The secret? No secret, y'all! Just leave this fruit on your kitchen counter until the skin turns from a faded orange to an exquisitely red color on the peel! You should also make sure it's as squishy as you can possibly stand letting it go, because the squishier the better (and by better ! I cut off the top leaf and spoon the pulp out eating it as is. You can also mix it into smoothies and having it on yogurt and ice cream is a real treat! Let me know what you do with your persimmon this week and end up on our social media! Buen provecho.

With love,
Farmer Becca