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Persimmons for Days

In the Midwest, the persimmon is the classic symbol of autumn. Today we celebrate the sweet and squishy little globes with stories and recipes from the archives

A persimmon is ripe when it is soft and falls from the tree. Harvesting involves gathering the fruit from the ground around the tree. The next step is picking off all of the bits of leaves and twigs that may cling to the sticky fruit. A food mill is your friend for the next step, you need it to separate the pulp from the seeds.

Today on our show Harvest Public Media brings us a story on the gene editing technology known as  CRISPR.

And, when you’re talking about eating local, foraging, and the flavors of  fall, there is no greater symbol of autumn in the Midwest than a persimmon.

We revisit some of our favorite persimmon recipes, plus, the story of an unlikely steward of a prolific, sixty foot persimmon tree, in her own backyard.

If you are gathering persimmons this fall, and you need a food mill to process them (trust me, it is the only way), consider borrowing one from The Hub Tool Share. They’ve got several on hand, along with many other useful cooking and gardening tools. Check out our feature on The Hub Tool Share from 2014.

See below for the recipes you heard on the podcast. You can also try Persimmon Panna Cotta or Persimmon Jam from Chef Daniel Orr, or my own Persaffleperfect for a Sunday brunch.


Stories On This Episode

Food Industry Vying For Public Trust With CRISPR Discussion

“If people trust you, science doesn’t matter. If people don’t trust you, science doesn’t matter,” says Charlie Arnot of the Center for Food Integrity.

The Persimmons Are Falling!

Louise Briggs has a love/hate relationship with her 60-foot persimmon tree. We visit the crew of locals who are helping to put the fruit to good use.

There’s Sweet Potato In My Persimmon Pudding

It's time you upgraded your traditional persimmon pudding recipe.

Rainbow Bakery’s Peppered Persimmon Donuts

When it comes to donut glaze, consistency is everything. Lisa Dorazewski explains why persimmons were especially tricky to turn into a donut topping.

Kayte Young

Kayte Young discovered her passion for growing, cooking, foraging and preserving fresh food when she moved to Bloomington in 2007. With a background in construction, architecture, nutrition education and writing, she brings curiosity and a love of storytelling to a show about all things edible. Kayte raises bees, a small family and a yard full of food in Bloomington’s McDoel Gardens neighborhood.

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