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
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!
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.
This dessert tastes like fall in Indiana. Enjoy it as a light ending to any meal.
Bring something homemade, homegrown or foraged to trade at the Bloomington Food Swap, and who knows what goodies you'll take home with you.