I bought them at the OSU-OKC farmers’ market a couple weeks ago. I just thought they were so pretty. I’ve never even seen a persimmon tree. It’s one of my goals this year—I need to get on it.
This is an overview of persimmons. They ripen usually after the first frost. You missed the persimmons this year. They came rather early. They grow wild all over Oklahoma. They have very small orange fruits. The fruit can only be harvested when they are dark purple or black and ready to fall apart. I recommend that you can them or bake them in something. They taste better that way. Don’t eat the wild persimmons when they are orange. They won’t kill you but you will get a stomach ache.
"The path to a diet of fresher, unprocessed food, not to mention a revitalized local-food economy, passes straight through the home kitchen."
-Michael Pollan, "Out of the Kitchen, Onto the Couch," NYT Magazine, July 29, 2009
“Food offers us many opportunities to resist the culture of mass marketing and commodification. … We can merge appetite with activism and choose to involve ourselves in food as co-creators.”
Lovely! Are these yours?
I wish!
I bought them at the OSU-OKC farmers’ market a couple weeks ago. I just thought they were so pretty. I’ve never even seen a persimmon tree. It’s one of my goals this year—I need to get on it.
This is an overview of persimmons. They ripen usually after the first frost. You missed the persimmons this year. They came rather early. They grow wild all over Oklahoma. They have very small orange fruits. The fruit can only be harvested when they are dark purple or black and ready to fall apart. I recommend that you can them or bake them in something. They taste better that way. Don’t eat the wild persimmons when they are orange. They won’t kill you but you will get a stomach ache.