Monday, October 20, 2008
Here's the super easy soup recipe:
Directly from the shell of the pumpkin, place cooked pumpkin in Vitamix or other blender with a clove of garlic, very small amount of grated Jalapeno, a few macadamia nuts, milk, dash of olive oil, salt to taste. Blend. Adjust thickness with more milk if necessary. Heat, and pour into separate bowls. Crumble a few macadamia nuts on top of each serving if you'd like.
All the leaves of one bunch of our basil.
Two cloves of garlic
Quarter cup of walnuts
Half cup of olive oil
Salt to taste
Little bit of water if it comes out too thick
Puree in cusinart. Then add an additional, small handful of chopped walnuts to add texture. Stir over pasta, serve immediately.
Heirloom Dried Red Peppers
Heirloom Blue Pumpkin (culinary)
Green Peppers (maybe just in large baskets?)
Macadamias, large baskets only
Saturday, October 11, 2008
It's not even related to a tomato, and is actually a tree fruit. For years the coyotes beat us to the punch and ate every one. We pruned the trees last year, so the trees couldn't be easily climbed by Wiley anymore, and so this year is the first ever that we have a good crop. Hopefully Mr. Coyote won't turn to my avocado trees instead.... Anyway, you can eat these persimmons when they are still somewhat hard (although as they soften, they are sweeter). Don't confuse this Fuyu persimmon, which can be eaten hard, with a Hichiya, which is longer and pointier. You eat one of those before the dead ripe stage and you with never, ever, make that mistake again. The unripe fruit's taste is bad, and I think, just to make myself clear, the word taste, is an understatement, you are more likely to look back on it someday, after getting over it, as a culinary train wreck, The ones in your baskets this week are good to eat at any stage. They can be peeled and sliced into a fruit salad, thrown in the blender for a smoothy, chopped into cubes and used in a cookie batter as you might raisons, or baked into a pie as you would apples. In fact an Asian pear- Fuyu persimmon pie, recipe below is worth trying.
Gingered Persimmon and Asian Pear Crisp
2 Fugu persimmons, not overripe, peeled and sliced
2 or 3 Asian pears, peeled and sliced
1/2 cup lime juice
4 Tablespoons sugar
1/2 teaspoon salt
1 teaspoon fresh ginger root, grated
4 Tablespoons butter
2 tablespoons brown sugar, packed
1/2 teaspoon lime peel, grated
1/8 teaspoon salt
2 tablespoons flour
1 teaspoon cinnimon
1/2 cup rolled oats
1 teaspoon nutmet
Preheat oven to 375F. Combine frut, juice, salt and giner in an 8-inch square baking pan. In a separate bowl comtine topping ingredients. Sprinkle topping over fruit and bake for 40 minutes.