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Earth Eats: Real Food, Green Living

Take My Persimmons (Please), Doomsday Vault, Panna Cotta

Persimmons are falling! Louise Briggs adopted out her persimmon tree this year. We make persimmon jam and panna cotta. And, the effects of wet summer weather.

Caucasian persimmons

And the realtor said to me, Oh and there’s a persimmon tree in the backyard, too. I’m from Boston. What do I know from persimmons, you know.

Louise Briggs had to learn and quick. She says her 60-foot persimmon tree is a joy and a headache. We have her story for you on today’s program.

Since we have more persimmons than we know what to do, how about two recipes. One is for jam that you can put in the fridge for later. The other is a dessert, but no, it’s not persimmon pudding.

Then it’s to a food swap, where you’ll come with persimmon pulp and leave with homemade amaretto cherries.

And from Harvest Public Media, how the rainy conditions this spring and summer have changed parts of the Midwest.

Stories On This Episode

Persimmons Are My Jam

Sure, persimmon pudding is the traditional way to enjoy this wild fall delicacy. But why not turn your persimmons into jam and enjoy them through the spring!

Seed Banks Guard Against Uncertain Food Future, Not Doomsday

When the vault first came to the public’s attention, Cary Fowler says the apocalyptic structure was enticing to writers, far more than a frozen gene depository.

Persimmon Panna Cotta

This dessert tastes like fall in Indiana. Enjoy it as a light ending to any meal.

Btown Food Swappers Make It, Then Trade It

Bring something homemade, homegrown or foraged to trade at the Bloomington Food Swap, and who knows what goodies you'll take home with you.

Annie Corrigan

Annie Corrigan is a producer and announcer for WFIU. In addition to serving as the local voice for NPR's Morning Edition, she produces WFIU's weekly sustainable food program Earth Eats. She earned degrees in oboe performance from Indiana University and Bowling Green State University.

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