Long Creek Herbs Persimmon Pudding

This  has been about a perfect season for persimmons. The trees are full of sweet, ripe persimmons. I gather them as the fall from the tree to make pudding and freeze some pulp for later.

 The first thing is to separate the seeds from the pulp. We have a couple of trees that have fewer seeds than some of the other trees and I gather those.
Soft, ripe persimmons picked from under the tree.

A potato ricer is the easiest way I've found to extract the pulp.

A potato ricer works very well for extracting the pulp. Just fill it only about half full, it’s easier to squeeze that way and actually faster than if you forced larger amounts through.

Once you have the pulp extracted you can freeze it, or turn it into persimmon pudding. I’ve tried many recipes of the years and this one I found on a cooking show is one of my favorites. I made a couple of changes so I think I can claim it as mine, but I credit it to the guy who originated it years ago.
You'll need 2 cups of pulp for the pudding.


Persimmon Pudding
Originally from Bill Neel, Cooks Corner
2 cups pureed persimmon pulp
2 cups buttermilk
1 stick butter, room temp
1 1/4 cups sugar
3 eggs
1 1/2 cups flour
1/2 tsp salt
1 tsp baking soda
1/2 tsp nutmeg
1/2 tsp ginger
1 tsp cinnamon

Preheat oven to 350 C.
Butter a 9 x 9 pan
Cream the butter and sugar
Add eggs, then persimmon pulp, mixing
Mix together dry ingredients (flour, salt, baking soda, spices) then add to persimmon mixture
Pour into greased baking dish. Set that inside a larger pan with water.
Bake at 350 for 2 hours. Yes, 2 hours. Because of the amount of buttermilk it takes that long.

It’s not a pretty pudding but my oh my does it taste wonderful!

 Serve with whipped cream.

The pudding is moist, sweet and delicious!


Bountiful ZucchiniZucchini is one of those vegetables we have difficulty growing. Between squash bugs, cucumber beetles and squash vine borers, we seldom get a crop, and often don't even try. We've used every trick in the book for organic control of those pests, none of which work. But, last fall, and again this one, I took a chance and planted zucchini seed late in the season. These zucchini were planted in late August and began producing fruit  Sep. 18.
Zucchini plants started producing on Sep 18.
Even though most gardeners, and all their neighbors, are probably tired of even seeing a zucchini, we're just tickled to have some. Josh planted the seed for these, 7 plants, and we're getting 2-3 baby zucchini per plant every other day, plus a few large ones we've overlooked. I've been making these for our supper, based on a recipe I used last year called Faux Crabcakes. It's pretty good and the recipe follows.

Zucchini Fritters

I shred the *zucchini first, then the onion, pepper and garlic in the food processor, which just takes seconds.
(About) 4 cups shredded zucchini
1/2 yellow onion, shredded or diced
2 tablespoons diced, any favorite pepper - I use half of a Jalapeno, but you can use bell pepper
2 cloves garlic, minced or shredded
1 cup breadcrumbs
2-3 tablespoons shredded Parmesan cheese, optional
3 eggs
1 teaspoon Old Bay seafood seasoning

*Shred the zucchini, sprinkle with salt, mix and set aside. for 10 minutes while you assemble everything else. Rinse with cool water, drain and squeeze dry.
Combine remaining ingredients with zucchini, mixing well. If the mixture is too dry to stick together, add another egg.

Form into patties about 3-4 inches across and drop into medium-hot vegetable oil. Cook until golden brown, turn over the brown the other side. Keep hot while you cook the remaining patties. This makes 4-5 patties.

Zucchini patties cooking.

Fritters, tomatoes and creamed kale, the garden is good!