The tiniest and most perfect veggies I’ve ever seen, fresh from the Quince rooftop garden.
A fruit that I have come to love in the last few years is the Persimmon, also known as the “Divine Fruit,” and the “Fruit of Zeus.” Persimmons are very interesting when it comes to texture and flavor. The flavor of the fruit depends on its variate. The persimmon family has two styles- a non-astringent and an astringent. I personally love the non-astringent. That is not to say I do not like the astringent but I just prefer the flavor of the Fuyu variety. The fruit eats like a firm apple and a creamy plum, which is a delight to snack on raw while scanning the farmer’s market. Fuyu persimmons can be used to make puree and then mixed into cake batters, cookies, pies, fruit paste and many other applications. We will continue to play around with persimmons as the winter starts to roll in, since it thrives in a cold climate. We will also start development with Hachiya persimmons which are in the astringent family of the fruits.