Eating locally and seasonally has great health and environmental benefits. We have collected some recipes, which can utilize the seasonal produce found in our garden. Test out these recipes or feel free to send us your favorite recipes using seasonal produce!
Fuyu Persimmons
These fruits grow on trees, and ripen in the fall time. The tree in the B-quad garden started producing ripe persimmons in mid-October. The fruits is best consumed when the skin is an orange-red color. Persimmons are a great source of vitamin C and potassium. It can either be consumed when it's firm, which will resemble chomping on a fresh apple, or when it has a slight give, which will resemble the juiciness of a pear. The sweet flavor contains hints of cinnamon and brown sugar, but it is hard to capture without trying one yourself! If you want to explore persimmons further than eating one fresh off of the tree, explore some of the recipes below!
Recipes:
Frozen Persimmon Custard - Freeze firm persimmons for at least 8 hours. When ready to eat, cut the top off and dig in with a spoon!
Persimmon Salad - Slice or dice the persimmons and sprinkle over your favorite salad!Â
Persimmon & Pomegranate Salsa - Persimmons are available in the B-quad garden; pomegranates are available outside of the A-quad; onion is available in garden bed G; lemons are available by garden bed A in the B-quad garden (this availability is based on fall 2024 conditions).