« back to current 2011

Delayed Persimmon Season

California orchardists just cannot get a break this year. The long, very cold winter we had was followed by a finicky spring that teased trees into blooming and then spanked them with a hard frost. Some crops were lost altogether; some were delayed. The latter is the persimmon grower’s lot. Set back some two to three weeks, the persimmon harvests are just now kicking into full gear.

If you prefer the Fuyu fruit — the harder, squat, tomato-shaped persimmon variety — you’re in luck. Several farmers market vendors, including Burkard Organics, Peacock Family Farms, Rancho Santa Cecilia, and Walker Farms, have gorgeous fruit available now. The Giant Fuyu, one of the varieties currently available, and so named because it is usually incredibly large (think small baby’s head-sized), is disappointingly, well, medium. Still sweet and crisp. Just not as impressive.

That’s for Fuyu lovers. Hachiya afficianados are usually a patient group of people. Their persimmon of choice requires a long, slow wait as the fruit they buy must gradually transform from rock hard to pudding soft, preferably on the kitchen counter, attractively lined up like bright orange autumnal ornaments. To rush ahead would result in an astringent mouthful of tannic yuck.

Sadly, the Hachiya season is pushed back almost past Thanksgiving for some growers, forcing the Hachiya crowd to crunch on the available Fuyus. This is a classic dose of First World Problems for local persimmon eaters. But it smacks the growers hard since they stand to miss out on selling near-ready persimmons in time for our chief food holiday.

No matter the type of persimmon you prefer, the fruit itself is actually categorized as a berry, and it has a pedigree that traveled along the Silk Road during the same time that it was being harvested in North America by the Blackfoot, Cree, and Mohicans. It’s hardy and a generally reliable crop, which is why our local growers even have any fruit at all after the late frosts we had.

“It’s pretty late,” said Scott Peacock, of Peacock Family Farms. “Ask Mother Nature. Probably due to the long, cold spring we had. We’ll have them through December, but the Hachiyas probably won’t be here until after Thanksgiving.”

Fuyus are ready to eat once you bring them home. Choose solid fruit with smooth skin. Some persimmons have a black, mottled brindling across the shoulders or on the blossom end, but this should not be confused with bruising or a flaw. When the heart-shaped Hachiyas come out, you’ll likely buy them rock hard, but don’t eat them until they go soft.

Persimmons, both Hachiya and Fuyu, have heavy glucose loads, making them some of the sweetest fruit that you can buy. This manifests best in the ripe Hachiya, making it seems like more of a dessert than an actual fruit, which is why people who wait for the Hachiya tend to be patient. It’s worth the wait.

By Felicia Friesema for LA Weekly

Halloween, Thanksgiving and all things Pumpkin

Pound for pound, pumpkins are perhaps the easiest and most rewarding vegetable to grow… (or is it a fruit?!) And when you grow your own, the heirloom pumpkins now available as seeds are as varied as you could wish for.

The only thing that could be tricky is that these vines sprawl, so you need to give them plenty of space, either horizontal or vertical. And they love good fertile soil if given the choice, but will grow in any old dirt if that’s all that is there.

So, which organic heirloom pumpkin varieties did I plant in The Ranch at Live Oak‘s big vegetable garden in Malibu? Here they are:

Lumina

So called for its white shell, but inside is sweet, orange flesh and big seeds that are great roasted.

French Cinderella

Pretty as a fairy princess carriage, and just as delicious. Its true name is Rouge Vif d’Etampes, but Cinderella totally works.

Howden

This is a BIG guy. If you thin the vine down to one fruit per plant, the pumpkins can get to 1 1/2 feet across, and 2 feet down. Although you can eat ANY kind of pumpkin, the Howden is generally grown as an ornamental carving variety. Make a face and light a candle…

Jack Be Little

This is a LITTLE guy. About 3 inches across and 2 inches down. In theory, it should grow well in a container, but in practice, I’ve had most luck with these planted in the ground, as containers have a greater tendency to dry out on hot days. If you’re successful, each vine can grow 4 or 5 little pumpkins that are great for individual dishes, table settings, and as Halloween costume accessories!

Musquée de Provence

With its delicate coating of musk, this pumpkin is perhaps the most magically nostalgic. Truly a beauty to behold, and fabulous for pie-making too.

Big Max

This variety is the classic enormous orange all-American Halloween pumpkin. But don’t be fooled into thinking it will produce huge fruit without being thinned! All pumpkin vines need you to select the one gourd for them to concentrate on, and once that’s done, the plant will put all of its nurturing into making that one chosen squash unfeasibly enormous and prime for baking, roasting, carving or using as a piece of furniture.

Young’s Beauty

These guys are substantial contenders for pumpkin soup and pumpkin pie recipes. They’re big enough to feed a family of any size, and will graciously double up as carvers before they hit the pot.

^ back to top


© 2014 OrganicFoodee.com All Rights Reserved. Website by: Get Lucas