Fresh Facts Week 9: Eatin’ & Prunin’ Hachiya Persimmons

By October 25, 2015Fresh Facts, Newsletter

Whatever you do, don’t eat the Hachiya Persimmons raw!!!

How was that for a legal disclaimer? It’s the only one we do all year, but there’s always some newbie that’ll bite right in without reading Uncle Vern’s newsletter; the anecdotes are always hilarious.
Hachiya is the heart shaped Japanese baking persimmon that makes everything you put it in moist and gooey good. Persimmon cookies are the local fall favorite around here but my mom made persimmon waffles and bread and “pudding;” kind of a cake covered in a lemon sauce.

The key to Hachiyas is they have to ripen before you can eat em. While they’re firm, they’re loaded with alum that’ll draw your mouth up into an involuntary pucker; everyone will think you’re trolling for a kiss!

The very best is to let them just ripen on their own; you can leave em out as fall decorations while they soften. When you can just barely pick them up you’ll know they’re ready. The speed ripening tool is your freezer. Just throw them in until you’re ready to bake something, let them thaw and you’re good to go.
In a couple weeks, we’ll have the flatChinese Fuyu persimmons that you can eat just like an apple. What I love about Fuyus is there is zero waste, no core or seeds or anything not to love, stay tuned.

Hey, last week I bragged about your truck drivers and ba-mo, they had that huge mudslide on the 58 to put Esteban to the test. He left extra early, went up to Gorman and down to the 15 to meet your Ridgecrest truck in Mojave on time. Made all the AV stops without a hitch then back up to Tehachapi from the back side. THE PRODUCE MUST GO THROUGH!! And everyone in Tehachapi was so wonderful, rolling with the late delivery like troopers.

I think we Americans are at our best in a crisis. Everyone just works together to do what needs doin. Maybe we just need a few more unifying challenges to bring us together.

Meanwhile back at the ranch, we did get a bit of rain–about ¾ inch–but it sure feels good to rinse the dust off and slightly pause drought’s curse.

We’re in the middle of pomegranate harvest, so those wonderful cracked pomegranates are finally in abundant supply for a few weeks. Them what likes em loves em so scratch that itch while you can. Gratefully for your farmers, the organic pomegranate price recovered a bit from last year, but they’re still a fabulous deal. And the only place on earth—other you’re your own tree—to get cracked pomegranates is right here; an AHO exclusive.

Our men on the farm have been pruning for a couple weeks now. What’s pruning uncle Vern? Well, once again, we’re up on ladders removing any light robbing sucker growth, and then actually cutting back about 60-80% of the fruit wood. We know from experience and records how many pieces of fruit a tree of a given variety in a specific soil location can handle, so we remove all but that much fruiting wood. It takes a motivated employee several weeks of mentoring to grasp the concepts, and a couple seasons to get good at.

Pruning is actually the most important task of the year; “get it pruned right and the rest is easy.” These men are so valuable to our success. Several have been with us for three decades now and we are so very grateful for their contribution.



Author Uncle Vern

More posts by Uncle Vern

Leave a Reply