Fresh Facts 7: On Persimmons & Healthy Eating

By October 23, 2016Fresh Facts, Newsletter


Most of you are familiar with this annual notice, but for the newbies, these Hachiyas make everything you bake with them moist and gooey good, but they have to get water balloon soft first. You can either leave ‘em on the counter for fall decorations and let nature take its course, or if the fall persimmon cookies are calling your name, just throw ‘em in the freezer over-night and bring em out when you’re ready to bake. Once they’ve thawed, the alum is somehow gone and all will be happy.

If persimmon cookies and waffles and such are something your family enjoys, you can get a bunch of the cosmetically challenged ones for cheap, and just throw ‘em in the freezer ‘til you’re ready and bring them out a couple at a time or pulp all of ‘em at once saving the pulp in ziplocs of recipe quantity.

Enough already of the farmer telling the cooks how to bake the cookies. I can however elucidate a bit on this noble fruit.

The Hachiya is native to Japan and is not harmed but rather helped by rain. This orchard is the oldest on our farm, planted by my father the year he passed in ‘78. It’s indeed the only field he would recognize.

There are no pests that I’ve ever encountered that bother either the tree or the fruit, so persimmons lend easily to organic production.

The draw-back is they’re really sloooow growing. We say you plant persimmons for your grandchildren. The trunks on these are only maybe 8 inches in diameter after almost 39 years in the ground. Good news is, you’re great grandchildren will have cookies as dad’s actually are.

While the Japanese Hachiyas are a cooking persimmon—unless you’re a Kingsburg farmer who loves to suck the pulp out of the skin on a foggy winter day—the Chinese Fuyu is typically eaten out of hand like an apple. Fuyus are rightly becoming quite popular. Presently, only one of our affiliated farmers has producing Fuyus, but stay tuned, all of us together will have 20 acres planted in the next couple years so say 2025 there will be noticeable quantities; did I mention they’re sloooow?

**New, non-persimmon topic**

One of our main goals with AHO is to make eating healthy simple, fun, and reasonably economical. Healthy organic produce shows-up every week along with great recipes to put adventure back into dinner. Boredom is vanquished, what’s for supper!? becomes an exciting ticket to family wonder and unity. Face it, unless you grew-up around here, would you ever have purchased a Hachiya persimmon or ever even known about cracked pomegranates?

Our website should be more helpful than it is in helping you find the extra stuff, and Lord willing, by the end of the year it will be.

A couple things we’ve tried in Kingsburg as a trial that have done well are: a week’s worth of meals prepared to your dietary needs that will change with the seasons. Mostly for seniors at this point, but anyone too busy to source and prepare healthy oughtta try it. You may also want to set your parents or college kids up with this. Second is Paleo which goes hand in hand with cross fit. Tasty Paleo is time consuming to source and prepare. Sarah has it nailed and you’ll be glad to enjoy great Paleo and get the time back.

If you don’t see what you’re looking for, get in touch with directly. Oh, don’t eat the Hachiyas hard but do eat healthy!

Author Uncle Vern

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