Giving Thanks
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Persimmons: awesomely tasty, sweet fruit. We grow three varieties of them: Hachiyas are the more plum-shaped ones, and Fuyus are flatter. Our third variety seems like a combination of the first two, and is best eaten between firm and very soft.

Hachiyas have the richest, sweet flavor when very soft, like the softness of a woman's breast. The Fuyu persimmon can be eaten when it is ripe (rich orange color) but still firm, more like the texture of an apple. The flavor is sweet but milder than the Hachiya, and no pucker. The skin on all varieties is edible.

Since unripe persimmons may last for weeks without ripening, there is a little trick you should know about ... put the unripe persimmon in your freezer overnight ... soon after you take it out and let it thaw, it will be ripe. Then we just eat it: bite into it and suck and chew -- it's like oral ecstasy! An unripe persimmon is on the opposite end of the taste scale ... the unique way it puckers up your tongue is a legendary bad experience!
 
To intensify the oral ecstasy experience, we let the persimmons get ripe, then cut them in half and dehydrate them -- wow! We also freeze the ripe persimmon, leave it in the freezer till a hot day in July ... then take it out and eat it like ice cream.

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Persimmons galore! They are ripening unevenly this year, so we have been able to harvest continuously for the past few weeks. They will likely last another week or so. From the garden we are taking lots of winter greens - chard, rutabaga greens, beet greens, and cheeseweed (a volunteer that makes good steaming or salad greens).

What We're Eating
Every meal at RMS is built around greens, whole grains, and meat or eggs. Lately we've been steaming or Dutch-ovening greens with chopped squash. We all love sweet potatoes - either Dutch-ovened, stir-fried, or baked as fries. Michael cooks whole grains in our solar oven, and Patricia grinds whole grains for baked goods. We've been enjoying steaks from the cow that we butchered in October, as well as lots of turkey.

Turkey Stew

Saute minced garlic, chopped onions, and chopped carrots in olive oil. When the onions are soft, add herbs (if they are dried), water, and chopped cooked turkey. If you have bones or extra skin, add them, too. Simmer as long as you can - four or five hours makes a wonderful rich broth. When there is about an hour of cooking left, add a few handfuls of rice or other grain. Closer to serving time, add chopped greens (we use carrot tops, chard, and rutabaga greens). Season to taste with salt, pepper, and fresh herbs.

Stir-fried Winter Squash

This is a luxurious dish that we serve on special occasions. Chop winter squash into bite-size pieces. (You can peel it or not - some people love the rind!) Saute in butter and olive oil with a little minced garlic. Depending on the squash and how large it is chopped, it may be necessary to add a little water, cover the pan, and let it steam for a while. When the squash is soft, remove the cover and let the water steam off. Stir in minced or ground sage, salt, and a tablespoon or two of cream.

Baked Sweet Potato Fries

Cut sweet potatoes into fries (you don't need to peel them - just scrub). Toss with olive oil and sprinkle with salt, allspice, and cayenne. Spread on a baking sheet and bake at 450 degrees for 30 to 45 minutes, depending on how crispy you like them.

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