In clearing out the former/future pasture over the past few days, we found a small persimmon grove.
Most of the fruits are unripe, but we picked as many as we could reach.
Then Kate and cousin Ella used the ripe ones to make persimmon smoothies, persimmon bread, and persimmon cookies.
They’re stellar – local, sweet, tart, beyond-organic (because nobody knew they existed to spray them with pesticides), and seasonal! Here are the recipes they used: