Late October brings big, bold bright orange pumpkins and kabocha squash to local farmers markets. A smaller splash of bright orange on the farmer’s tables comes from persimmons. You’ll find both the small fruited native variety and larger Asian cultivars for sale.
Native persimmons are only eaten when fully ripe and very, very soft. The Asian varieties, like the heart-shaped Hachiya or the tomato-shaped Fuyu, are non-astringent and can be eaten while still firm.
Linda Scharko of Scharko Farm near downtown Fairburn is offering Fuyus. She and her husband Tony have one large tree she estimates they planted at least 15 years ago. It can bear from 100 to 200 persimmons in a season. Two younger trees are just beginning to bear fruit and the couple plans to add six more persimmon trees to their property this fall.
Scharko recommends growing persimmons for anyone with a little space. “Persimmon trees grow to about 20 feet high at maturity, which makes them a good yard tree. They have beautiful fall color and the fruit comes in at the time when there’s not that much local fruit available,” she said.
Scharko and her husband Tony sell their produce at the East Atlanta Village Farmers Market on Thursday afternoons, the Saturday morning Peachtree City and Decatur farmers markets and through their community supported agriculture program with pick up on the farm, at the East Atlanta Village and Peachtree City markets and near Candler Park on Sundays. They’ll start taking subscriptions for the 2014 community supported agriculture season in January.
Some of her customers need a little education about persimmons. “They may be familiar with the native persimmons. And, if you’ve ever bit into an unripe one of those, you will always remember it. So I give out samples. Usually, once they buy them, they’ll come back for more,” Scharko said.
Any persimmons they don’t sell are usually eaten just out of hand like apples. “I know they make nice jellies and jam, but we take the easy way out and just enjoy them fresh,” she said.
A firm persimmon will take up to a week to ripen and, once ripe, should be eaten right away or stored in the refrigerator for a few days. Firm persimmons are perfect to eat like fresh apples or melon while ripe persimmons make luscious puddings, ice cream and jams.
At local farmers markets
Cooking demos:
4-8 p.m. Thursday, October 24. Chef Seth Freedman of Forage and Flame offers demos throughout the market. East Atlanta Village Farmers Market, Atlanta. www.farmeav.com
9 a.m. Saturday, October 26. Chef Nick Melvin of Doux South Specialties, working with padron peppers. Morningside Farmers Market, Atlanta. www.morningsidemarket.com
10 a.m. Saturday, October 26. Chef Seth Freedman of Forage and Flame. Peachtree Road Farmers Market, Atlanta. www.peachtreeroadfarmersmarket.com
11 a.m. Saturday, October 26. Chef Chad Clevenger of Alma Cocina. Green Market at Piedmont Park, Atlanta. www.piedmontpark.org
For sale
Vegetables, fruit and nuts: apple cider, apples, arugula, Asian greens, beets, broccoli, cabbage, chard, chestnuts, collards, cucumbers, dandelion. edamame, eggplant, escarole, fennel, field peas, frisee, garlic, ginger, green beans, herbs, Jerusalem artichokes, kale, kiwi, kohlrabi, leeks, lettuce, muscadines, mushrooms, mustard greens, okra, onions, pea shoots, pears, peppers, persimmons, popping corn, potatoes, pumpkins, radishes, snow peas, sorrel, spring onions, summer squash, sweet potatoes, sweet potato greens, tomatoes, turmeric, turnips, winter squash.
From local reports
Seth Freedman’s Persimmon-Kohlrabi Salad
Hands on: 15 minutes
Total time: 15 minutes
Serves: 6
Each week during the market season, chef Seth Freedman of Forage & Flame provides weekly food tastings and cooking demonstrations at the Thursday evening East Atlanta Village Farmers Market. His forte is creating dishes showcasing seasonal produce like this combination of persimmon and kohlrabi. When peeling the kohlrabi, he suggests removing about 1/8-inch of the flesh along with the peel. He also suggests peeling the persimmons for this dish, but notes that step is optional. If using native persimmons, make sure they’re fully ripe. If using Fuyus, they can be used at any stage at which they’ve fully colored.
3 ounces feta cheese with brine
1/4 cup chopped flat leaf parsley
2 tablespoons olive oil
Juice of 1 lemon
1 tablespoon chopped mint
Salt
1 pound persimmons, peeled if desired
2 peeled kohlrabi bulbs (about 1 pound), leaves reserved for another use
1 red onion, thinly sliced
In a large bowl, whisk together 1 tablespoon feta brine, parsley, olive oil, lemon juice and mint. Salt lightly and pour vinaigrette into another container. Set aside. Do not rinse bowl.
Core and peel persimmons, if desired, and cut into quarters, then slice 1/4-inch thick. Put persimmons in the bowl. Quarter the kohlrabi bulbs and slice as thinly as possible. Add to persimmons. Toss in sliced onion. Add dressing and toss lightly.
Arrange salad on serving platter or individual serving plates and garnish with crumbled feta. Discard any remaining brine. Serve immediately.
Per serving: 190 calories (percent of calories from fat, 35), 4 grams protein, 29 grams carbohydrates, 4 grams fiber, 8 grams fat (3 grams saturated), 13 milligrams cholesterol, 177 milligrams sodium.
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