Exploring the Market
Fresh carrots, broccoli and apples are staples when I’m shopping at the Orinda Farmers’ Market, but a special variety of carrots, broccoli and apples is waiting for our very young shoppers. A stuffed version of the veggies and fruit is hidden at one of the vendor’s stands each week.
Once the children spy it, they’re off to tell the market manager at the information booth where they found it and choose a prize from the treasure chest. This fun activity also offers the kids a chance to explore the market – to discover a fruit or vegetable they’ve never seen or an ethnic type of food they haven’t tried before. Maybe a persimmon catches their eye.
Many persimmons hang on backyard trees long after the leaves drop, but for commercial growers, mid-October to mid-November is the most active harvest period. California is responsible for producing more than 95% of all the persimmons grown in the United States.
The majority of persimmons we find at markets are of Asian origin – Hachiyas and Fuyus. Most of these are orange in color with a few brown-streaked or turban-shaped Tamopans available on a limited basis.
A simple swipe with a cloth produces a lustrous orange sheen on all types of persimmons, but the textures of ripe persimmons vary considerably – and it’s worth taking note.
Acorn-shaped Hachiyas arrive at market quite firm, so allow yourself plenty of time for them to ripen. They are extremely astringent-tasting before reaching their “soft pudding” stage when they become sweet and juicy. The pulp is scooped from the skin with a spoon to eat fresh or used in cakes, puddings, cookies and ice cream.
To speed up the ripening process, place the persimmon in a paper bag with a ripe apple or banana. Or place the hard persimmons in the freezer. Once frozen and allowed to thaw, they transform into ripe, juicy, sweet fruit.
Fuyu persimmons do not contain tannin and are non-astringent, so they’re ready to eat immediately after harvest. The flesh of the tomato-shaped Fuyu is quite firm and sweet-tart in flavor. Eat them like an apple or slice crosswise to reveal a star shaped design – one of my favorite garnishes on a salad or entrée.
Choose persimmons with smooth skin, full color and fresh green calyxes. Ripe Hachiya keep two to three days in the refrigerator and Fuyus two to three weeks.
The Orinda Farmers’ Market is open every Saturday from 9 a.m. to 1 p.m. on Orinda Way in Orinda Village. More information is available at cccfm.org, facebook.com/OrindaFarmersMarket and Instagram @OrindaFarmersMarket or call the market hotline at 925.322.6228.
Fabulous Fall Salad
3 cups baby spinach
3 cups baby arugula
1 Fuyu persimmon, chopped and 1 Fuyu persimmon thinly sliced horizontally
1 apple, cored and chopped
¼ cup crumbled goat cheese OR feta cheese
2 tablespoons pomegranate seeds
⅓ cup toasted, sliced almonds (optional)
3 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
Place spinach, arugula, chopped persimmon, apple, cheese and seeds in a bowl. Whisk together oil, vinegar and mustard and drizzle over salad. Toss gently. Garnish with sliced almonds and sliced Fuyu persimmon. Serves 4 to 6.
Look they found it! Kate, Mila and Poppy (L-R)) point to the hidden apple at the Orinda Farmers’ Market to earn their pick from the treasure chest.
