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With the leaves changing color, this month is really starting to feel like Fall which means some of our favorite seasonal fruits are finally here. Pomegranates and persimmons are grown throughout California but their season is short, so get them while you can!

FUYU PERSIMMONS

Persimmons are loved by some, disliked by others and avoided by many but there are a few things you should know about these unique Fall fruits before you dismiss them. The most important thing to consider is that there are two main types of persimmon, Fuyu and Hachiya.

Fuyu persimmon, sometimes called “apple persimmon,” have a squat, round shape and are usually enjoyed raw. We love them sliced thin in a salad with a simple vinaigrette, or just tossed into a seasonal fruit salad with pomegranate and grapes.

HACHIYA PERSIMMONS

Hachiya persimmons have more of an acorn shape and are often referred to as baking persimmons; perfect for baking into breads and muffins, or for persimmon pudding, but they can also be eaten raw. To enjoy them raw we recommend waiting until they are very, very ripe even over-ripe and very soft to avoid the unpleasant texture that this variety is sometimes known for. The high levels of tannin in Hachiya persimmons make them comparable to biting into a banana peel, so be patient and give them time to soften up before eating them raw.

Hachiya persimmons have more of an acorn shape and are often referred to as baking persimmons; perfect for baking into breads and muffins, or for persimmon pudding, but they can also be eaten raw. To enjoy them raw we recommend waiting until they are very, very ripe even over-ripe and very soft to avoid the unpleasant texture that this variety is sometimes known for. The high levels of tannin in Hachiya persimmons make them comparable to biting into a banana peel, so be patient and give them time to soften up before eating them raw. Thanksgiving is almost here and whether you’re hosting or bringing something to share, we recommend a simple dish of roasted seasonal vegetables from your local farmer’s market. Delicata squash, Brussels sprouts, parsnips and carrots are some of our favorite to toss with olive oil and fresh herbs then roast in the oven. The simplicity of this dish captures the true flavors of Fall.

Cooking Pumpkins

Cinderella pumpkin
Sugar pumpkin
Jarrahdale pumpkin
Cheese pumpkin
Lumina pumpkin

There is no doubt the most delicious pumpkin pies start with fresh pumpkins but we wouldn’t necessarily recommend baking your jack-o-lantern. The best pumpkins for cooking are dense with bright orange flesh and high sugar content. Pies and breads aren’t the only things pumpkins are good for, we recommend using your pureed pumpkin for cookies, pancakes and even a savory pasta sauce.Fresh, seasonal, local produce is reason enough to shop at your farmer’s market, but the opportunity to talk to the farmer who grew that food is priceless. Take the time to meet your farmers and ask them any questions you have about their produce or whatever it is they are selling, they’ll be proud to tell you all about it.

We’ve put together a seasonal shopping list to help guide you through the month. Copy and paste it into your phone (power + home button on iOS) or take it with you to your neighborhood famers’ market or Sacramento’s Natural Foods Co-Op.

THE LIST

  • persimmons
  • pomegranates
  • apples
  • cooking pumpkin
  • acorn squash
  • kabocha
  • delicata
  • brussels sprouts
  • artichokes
  • parsnips
  • carrots
  • greens

Get them before they are gone: pears, grapes
Try something new: fennel

 

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