Going to be set up with my natural dyed silk scarves at the Market Square Holiday Mkt in Knoxville Saturday, 12-7. I’m also bringing copies of my new book. Probably have some dried Lobster Mushrooms too.
The way on-line book marketing works, the more hits I get the more likely my title will also show up when someone searches for a similar title. SO . . .please look at the Amazon and B&N listings and see what the book is about.
Simply put, it’s about teaching what’s really important but not on the test.
Now that the first frost has happened, persimmons are beginning to ripen and fall. They make great persimmon bread (recipe below), pie and even ice cream. I pick them up off the ground. If I shake the tree I may get more unripe ones that I want. If you’ve ever had a “green” persimmon then you know what I mean – extremely astringent!!!
Persimmon trees can be found in town as well as in the woods or along a road or path. After gathering, pulp is easily extracted using a fruit mill. I freeze the pulp in a small container and then vacuum seal it for later. A small peach basket full will yield about 4 cups of pulp. If you have hickory nuts, they are an excellent match instead of pecans, but clean them well !!
- 1 C persimmon pulp
- 1/2 C chopped persimmon
- 1/2 C butter
- 1 C sugar
- 2 beaten eggs
- 1 3/4 C flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 C nuts
Mix together butter, sugar and eggs. Sift together dry ingredients except baking soda, which you add to persimmon pulp. Add persimmon pulp. Fold in dry ingredients. Add chopped persimmon and nuts. Pour into buttered 8 x 11 inch pan and bake 45 minutes at 325 degrees, or until toothpick inserted in middle of loaf comes out clean. Andi says this is very good.