Persimmons explained & More garden observations

As we savor the Technicolor show that our persimmon tree is putting on to remind us that fall is leaving, we await the moment when they become ripe. There are 4 types of persimmons and ours is Hachiya. “The custardy flesh of a Hachiya, soft and squishy as jelly when it is ripe, makes a sweet, candy-like dessert. Those lucky enough to have a bountiful tree in their yard might even have enough to be able to save the flesh and freeze it for use throughout the year. We must patiently wait until it is ripe, and then dig into the gelatinous goo. But woe is you if you try to eat a Hachiya before its time. This is known as an astringent variety, which means it will be bitter, unpleasant and maybe even painful unless it is perfectly, squishy-ripe. It will suck the spit right out of your mouth with its soluble tannins. You have been warned. But when it IS ripe, you have also been warned that you might become addicted; that’s how good it is.”

These are not the type of persimmons to be dried, but we are going to experiment with canning/jamming them. If in Sonoma, stop on by to help us harvest and take some home.

No…. these are not olives (though we do have 1 olive tree)-- they are the last of the harvest of our purple tomatillos. Thanks Cooper for meticulously harvesting a basket of them. Note to readers, just rinse them off and freeze in a plastic bag for use later in the year.

Also, we anticipate one more batch of figs from our magnificent fig…. so 6 months of delicious black mission figs are earning this tree the distinction of being named the Queen of Canappela Farm!