Photo By: Kiyoshi Togashi courtesy of Epicurious.com
They are pumpkin orange, tomato round, and berry sweet. They are a mystery to many but once a slice of this unique fruit is picked off a plate at the farmer’s market and the tongue gets a taste of that subtly sweet flesh, there is no turning back: every fall you will look for those little globes of deliciousness gracing your favorite orchard’s table. You can add persimmons to that must-have list of other unique fruits like pomegranates and Asian pears (which are also in season right now).
So what to do with your bounty? If they make it home without you ravenously snacking on your stash, here’s a great salad from Epicurious.com to add a little healthy and locally sourced holiday cheer to your Thanksgiving table:
Rainbow Chopped Salad
- 1/4 cup red wine vinegar
- 1 1/2 tablespoons finely chopped shallot
- 1/2 tablespoon honey
- 1/4 cup hazelnut oil or extra-virgin olive oil
- 6 cups chopped romaine hearts
- 4 cups sliced red cabbage
- 1 large Fuji apple, halved, cored, diced
- 1 Asian pear, halved, cored, diced
- 2 Fuyu persimmons, peeled, seeded, diced
- 3/4 cup hazelnuts, toasted, husked, coarsely chopped
- 1/2 cup pomegranate seeds
- 1/2 cup crumbled blue cheese (optional)
Whisk vinegar, shallot, and honey in small bowl to blend. Gradually whisk in oil. Season dressing to taste with salt and freshly ground black pepper.
Combine romaine and next 6 ingredients in very large bowl; toss to blend. Add dressing and toss to coat.
Divide salad among plates. Sprinkle with blue cheese, if desired, and serve.
Read More http://www.epicurious.com/recipes/food/views/Rainbow-Chopped-Salad-363733#ixzz2Cq4BuSCh
San Diego Public Market opened its enormous warehouse doors on September 12th, 2012. The vision of Catt White and Dale Steele, supported by thousands of eager San Diegans through grassroots action and Kickstarter funding, the Public Market is ambitiously putting down roots just west of the I-5. The bright orange warehouse at 1735 National Avenue in Barrio Logan is now open two days a week for San Diego’s newest farmers markets: Wednesday and Sunday 9am-2pm.
I wandered through the prepared food stands with the pumpkin bread, garlic spreads, and steaming tamales tempting me at every stride. The farm stands were bustling around 11am. I chose beautiful heads of butter lettuce, deep green avocados, and sweet fresh dates (OK, and a gorgeous handmade cutting board) to place in my reusable bags for the trek home. Marketeers were excited and optimistic about the market’s opening week, noting that the relatively chill atmosphere was perfect for adjusting to the new venue. And what a venue it is! The Miss Sushi food truck was parked inside (yes, inside!) the building next picnic tables for noshers. The voices of happy patrons floated up into the huge expanse above the steel girders and mixed with the tunes strummed by the live band. Industrial remnants of the building’s former life still occupy the re-purposed space and provide plenty of happy distractions while strolling through the veggie packed lanes. And I have to admit that during this heatwave, it was really nice to take a leisurely look without the sun beating down on the chard (and me).
Check it out. Buy some goodies. Support our local food system!