Category Archives: Preserving the Harvest

Tis’ the Season for Persimmons

Persimmons in the Winter here are like Zucchini in the Summer here. They are everywhere and no one knows what to do with all of them. You might come home to find a bag of them mysteriously deposited on your front porch (we do!). One neighbor simply sets up a flood light aimed up at the tree from the ground just to show the beauty of the bare tree full of bright orange fruit. It is a glorious sight indeed.

I’ve always let them get soft and then scoop out the pulp for use in puddings, breads and pies. I pre-measure 1-2 cups and freeze it in labeled zip-loc bags for future use. It’s funny, I never think to use it until the Fall or Winter. Maybe it’s the warm color of it when I’m feeling cold.

Our favorite Persimmon Pudding recipe is from Bradley Ogden’s Breakfast, Lunch & Dinner- Savory American Fare for Contemporary Cooks. I also simply substitute persimmon pulp for pumpkin in pie and bread recipes. I’m about to try the “Chocolate Persimmon Muffins” in my new favorite cookbook Good to the Grain- Baking with Whole-Grain Flours.

Yesterday, with a kitchen full of bowls overflowing with Fuyu Persimmons I dried my first batch in the dehydrator. I have to confess here that I am not a fan of the fruit uncooked. It’s just too sweet for me. I know LOTS of folks who love to eat Fuyu’s like apples and others who love to scoop out the pulp of a very ripe Hachiya. Well, I’m now a fan of the dried fruit. To me it tastes like dried Mango. Yum!

Tomatoes- frozen, dried and canned



The tomato plants have finished producing since the weather has cooled. There are bags and bags of blanched, cored tomatoes in the freezer and jars of “sun-dried” (actually of oven-dried) tomatoes in olive oil in the refrigerator.

As tomatoes ripened over the past few months I harvested them in big batches. I put them in boiling water for two minutes to blanch them, slipped the skins off and put them in zipper bags in the freezer. I poured off most of the juice so the bags have mainly tomato pulp in them. Warm tomato juice. Mmmm….

For the oven-drying I just halved the smaller tomatoes- Black Plum and Principe Borgese worked the best. I tried Yellow Pear, and other cherry tomatoes too. I put them on cookie sheets in the coolest oven I have (200 degrees). I turned the cookie sheets every hour so they dried (cooked really) evenly. The smaller the tomato the less time this takes. If the tomato was fat like a Romano I dried slices of it. The whole process takes three to four hours. On a cold day it’s a nice way to keep the kitchen warm. Some tomatoes went in jars covered with olive oil and some in the freezer to see which stores better. It was difficult not to just stand over the warm dried tomatoes and eat them all right then and there. They are really tasty! I have a friend who does this same drying/cooking procedure and adds olive oil, garlic and herbs to the tomatoes before they go in the oven. Many great recipes and methods for this can be found on the Web. Next year, I hope to have a solar oven for this purpose. Real sun-dried tomatoes!

Now it’s time to defrost all of the those frozen tomatoes and can them properly. What if the power goes out? There’d be a real mess…. Better to can them and put them on the shelf to enjoy throughout the coming year.