Stephen Albert
The fall harvest continues with the first persimmons and pomegranates coming to market now.
Persimmons have a tangy-sweet taste and creamy texture. The most popular is the Hachiya, which is also called Japanese persimmon. There is a native American persimmon which originates in Virginia. It is smaller than the Japanese persimmon and much more flavorful. So much so it can be used to make a tasty persimmon pudding.
If you are headed out to the farmers’ market this week, here’s a list of what you are likely to find:
First-of-season: Almonds, Brussels sprouts, chestnuts, kale, kiwi, mandarin oranges, persimmons, pomegranates, pumpkins, quince, sweet potatoes, walnuts, yams.
Peak-of-season: Apples, apple cider, apple cider vinegars, arugula, apples, beets, broccoli, burdock, cabbages, carrots, celery, chard, chili peppers, chipotles, cilantro, collards, dried fruit, guava (pineapple and strawberry), kale, leaf lettuce, leeks, lima beans, mushrooms, olive oil, parsley, radishes, red flame grapes, salad mix, scallions, spinach, strawberries, tomatillos, turnips, winter squash, vegetable and herb plant starts.
End-of-season: Basil, corn, eggplants, garlic, green beans, heirloom tomatoes, melons, sweet yellow onions, red onions, peaches, butter pears, bell and sweet peppers, plums, pears, potatoes, raspberries, strawberries, summer squash—acorn, butternut and Kabocha, pattypan and yellow crookneck squash, hot and sweet peppers, Thompson seedless grapes, squash blossoms, field tomatoes, cherry tomatoes, zucchini.
