Our nice new neighbor invited us over to pick as many as we could, ripe fuyu persimmons! He doesn’t like the things! So now I have 60 lbs of persimmons to use within the next two weeks.
I really learned to cook when I was 30. I grew up in the 70’s when moms had to go to work and what was for dinner was straight from a box or can. I learned alot from the FoodNetwork and from a subscription to CookingLight magazine. I belong to the church of Fanny Farmer too! From her cookbook, I learned how to boil water and roast pumpkin seeds, make butter toffee and banana bread. Her recipes are simple and tried and true. It was a wonderful foundation to learn how to cook.
I’m adventurous in the kitchen. I will try anything, although watching Julie & Julia recently I would have second thoughts stabbing a lobster between the eyes! So what I have planned for the persimmons…definately Apricot Persimmon Marmalade, Persimmon Bread and I found a recipe for Persimmon Chutney to use with pork. I will share recipes as I go along…