Persimmon pulp is often best used in baked goods, as you can’t really dice or chop it, and it does make some tasty bread. However, sometimes you just don’t want to go to all the trouble of baking, or you’d rather do something a little different. Here, I combine persimmon pulp with oatmeal, pumpkin pie spice, and a touch of sugar for a warm breakfast that satisfies on a cold winter morning.
Be sure the persimmon is ripe when you use it – it will be extremely soft, almost mushy. If you’ve never cooked with a persimmon before, it may feel overripe. Just hold it over a bowl and make a large slit in the bottom. Then, scoop out the pulp. It’ll be pretty watery, but that’s ok. Just know you’re a few minutes away from warm, breakfasty goodness.
Pulp of 1 large persimmon (or two small ones)
1/2 cup regular rolled oats (not quick or instant oats)
3/4 cup water*
1/4 tsp pumpkin pie spice (or to taste)
2 tsp sugar or sweetener of choice (I used turbinado sugar)
1 tbsp flaxseed or chia seeds (optional)
Combine all ingredients in a large bowl. Microwave for 3.5 minutes, until oats are tender. Alternatively, you can cook this on the stovetop for about 5 minutes.
*Note: You’d normally use a 2-1 ratio of water to oats. However, the persimmon pulp is so watery that you don’t need as much water here.
Sorry for the delay in posting this, everyone. Did y’all see the size of the persimmons coming this week? Yum! Here’s this week’s box contents and video:
Butternut squash – Gundermann
Persimmons – Oasis Gardens
Salad mix – My Father’s Farm
Assorted peppers – Lundgren
Oriental turnips – Acadian
Meyer lemons – G&S Groves
Collard greens – My Father’s Farm
Sweet potatoes – Gundermann
French breakfast radishes – Acadian
I will be making:
Lemon bars – The video mentioned making lemon bars with our Meyer lemons, and I suddenly couldn’t imagine doing anything else with them.
Persimmon squash pie – You can freeze extra squash puree to use in soups and other recipes later.
Honey-roasted root vegetables – I’ve made this several times, and I never get tired of it. Use a combo of radishes, sweet potatoes, and turnips here. (Yes, you can roast radishes. I posted about it here last week.) Leftovers of these would be a great addition to salads made with your salad mix.
Cajun chicken with collard greens – Use whatever sweet peppers you get if you don’t get a red pepper. I’d add more than one, too.
Can you believe Thanksgiving is next week? I’ll come up with some T-giving-appropriate recipes using Local Box ingredients in this and next week’s posts.
Here’s our full list, with the video following it:
Fuji or Cameo Apples – Apple Country
Butternut Squash- Gundermann Farms
Persimmons – Acadian
Sweet Peppers – Lundgren
Cilantro – Acadian
Limes – G&S
Sweet Corn – J&B
Oriental Turnips – Acadian
Yellow Onions – Naegelin
Beets – My Father’s Farm
I will be making:
Apple-persimmon cake – This would be a great Thanksgiving dessert. It’s vegan, too!
Tsimmes with beets, turnips, and beef – Tsimmes isn’t plural for anything, in case you were wondering – it’s a traditional Ashkenazi Jewish stew. I’ll use fewer carrots and more turnips here (or maybe even all turnips and no carrots, but I’m not sure it would still be a tsimmes at that point). You won’t use all of your beets in this recipe, so roast and peel the rest to use in salads during the week.
Butternut squash with ginger and cilantro – Would be a great Thanksgiving side dish. I love the addition of a little crystallized ginger, which you can usually find in the baking aisle.
Chipotle turkey cutlets with charred corn salsa – Ok, this may be better as a post-Thanksgiving way to use up leftover turkey, but you can just use chicken instead if you want.
Posted in --this weeks' box contents, 1. LOCAL BOX
Tagged apples, beets, bell peppers, butternut squash, cilantro, corn, limes, onions, persimmons, turnips