In Greensboro, the temperature dropped significantly yesterday, from what felt like 80 degrees on Saturday to in the 50's on Sunday. Above, you see the produce that we harvested from our back yard yesterday. Chez Mr. and Mrs. GDP, we've opted to nurse along our summer garden a little more, as opposed to being good southerners and planting cold crops (turnips, collards, radishes, mixed greens, broccoli, etc.). We still have okra (purple & green), a few cherry tomatoes, and eggplant.
Additionally, the fruit on our saijo persimmon tree is now ripe. It was so abundant this year that the top snapped off under the weight of the fruit. Saijo means "the very best one" in Japanese and rightfully so. The saijo persimmon doesn't need a pollinator tree, is disease resistent and is hardy in our planting zone. Wish us luck that the remaining half of the two-year-old tree will continue to grow. The photo shows about 1/4 of the fruit from the little tree so you can see what we mean by abundant. We have already turned the pulp from these persimmons into persimmon cake. Although we've enjoyed the fruit, we regret not pruning the tree back and learned our lesson the hard way.
One of Mr. GDP's favorite childhood foods was persimmon pudding, made with wild, native persimmons. The wild variety is labor intensive to prepare for use in the kitchen. The seeds are large and the amount of pulp significantly less than the Asian varieties. It is getting harder to find native persimmons. If you see some for sale, or better yet, free for the picking, please let us know. With each generation, there are fewer and fewer memories of seasonal foods. Just about any food one wants can be imported from somewhere these days. However, nothing beats the spicy tastes of fall... consumed in October and November! Making native persimmon pudding is a North Carolina tradition and is still on our to-do list.