tag:blogger.com,1999:blog-3059683138175118123.post3393302068134257119..comments2024-01-14T03:32:27.303-08:00Comments on The Planner and The Procrastinator: Our Bountiful Haul!Jessicahttp://www.blogger.com/profile/03769320898400728401noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-3059683138175118123.post-1845942325671026392010-11-09T09:06:28.651-08:002010-11-09T09:06:28.651-08:00I'd love to hear how you like your brussel spr...I'd love to hear how you like your brussel sprouts salad. I made <a href="http://www.foodnetwork.com/recipes/crunchy-sweet-brussels-sprout-salad-recipe/index.html" rel="nofollow">a really yummy one</a> last night!<br /><br />Glad to see someone else posting their menu plan based on the <a href="http://www.bountifulbaskets.org" rel="nofollow">Bountiful Baskets haul</a>. I post a <a href="http://www.healthymomskitchen.com" rel="nofollow">weight loss menu plan</a> each week.Nisha https://www.blogger.com/profile/14177523450388267730noreply@blogger.comtag:blogger.com,1999:blog-3059683138175118123.post-75684411700009787762010-11-08T07:28:24.656-08:002010-11-08T07:28:24.656-08:00Looks amazing. Bring some over to my fridge and k...Looks amazing. Bring some over to my fridge and kitchen anytime :)Trainer Mommahttps://www.blogger.com/profile/16297155884661007805noreply@blogger.comtag:blogger.com,1999:blog-3059683138175118123.post-1439745310720888742010-11-07T16:55:02.828-08:002010-11-07T16:55:02.828-08:00So, I was a part of a long FB corespondence this w...So, I was a part of a long FB corespondence this weekend about Persimmons...here is the info! Scroll to very bottom for a wonderful autumn salad idea I found!<br /><br /><br />Peggy Hazard- Help! Got a boatload of persimmons in my bountiful basket today. I've never even eaten one before. Who has a good recipe?<br /><br />Thomas E. Buchanan- Haven't made this, but it sounds like you can't go wrong. Make a simiilar date-nut bread, and loaf pans work fine:<br />http://www.cooks.com/rec/doc/0,1650,157172-231193,00.html<br /><br />Abbey J. Pierson- meg made some persimmon bread a while back. they're good to eat, but i dont' think ours are ripe yet<br /><br />Marti White- I did some research -- since I cannot use gluten in my kitchen, baking is a bit dicey, but I found a gluten free persimmon pecan cake -- looks moist and dense. What I also found out is that for baking a different variety of fruit is better than the one we got which is best eaten like an apple -- they didn't tell me when they were ripe though.I'm wondering if I can use a gluten free flour mix for Thomas's recipe which looks good.<br /><br />David Cole- like an apple . . . in a salad . . . watch out for them seeds, which some Jewish scholars say are equal to the many names of J*H*OV*H<br /><br />Peggy Hazard- Tom, this sounds good...will see what recipe my daughter used as well...this could be nice to have on hand for the holidays...or to gift.<br /><br />Nancy Matayosian Brock- What's a persimmion? I just threw myself under the bus with that question!<br /><br />Megan Thompson- Marti may be right...I think your kind are the apple eating kind (not baking kind)...you eat them when slightly crunchy...if they are the other kind (for baking) you wait till they are SOOOO mushy you are sure they must be rotten (can speed... this process in the freezer). I used the James Beard's recipe for persimons bread...I will find you the link.<br />Read this first though for info on determining your type (fuyu vs. hachiya)- and instruction on ripeness etc. <br />http://en.wikipedia.org/wiki/Persimmon<br /><br />Abbey J. Pierson- we got the eating kind. though i still think they're not quite ripe. mine are hanging out with some green bananas<br /><br />Peggy Hazard- I found two recipes for persimmon (the kind we have) salad with pomegranate seeds (which we also received).<br /><br />Monica Surfaro Spigelman- Persimmons are always on an Italian family holiday dessert table. Eat em plain, with nuts, cheese and wine if needed. Grew up with those lovely mushy sweet fruit.<br /><br />Megan Thompson- Here is the recipe I used for my bread (for future reference since you guys got the OTHER kind of persimmons):<br />http://www.davidlebovitz.com/2005/11/persimmon-bread/<br /><br />This is some info (from the web page I have linked above) from David Lobovitz about the kind of persimmons YOU ALL GOT in your Boutiful Basket:<br />“the other common persimmon is the Fuyu, which is more squat than the Hachiya and matte-orange. Unlike the Hachiya, the Fuyu is meant to be eaten hard and is delightfully crunchy. I peel them, then mix pieces into an autumnal fruit salad along with dates, slices of Comice pears, pomegranate seeds and yes…even some bits of prunes!”<br /><br />I think THAT salad sound amazing! Wishing I had been able to get a basket last week! Good luck everyone!Megtffhttps://www.blogger.com/profile/05017174845403684951noreply@blogger.comtag:blogger.com,1999:blog-3059683138175118123.post-9753437936558434922010-11-07T13:45:56.911-08:002010-11-07T13:45:56.911-08:00I wish so badly that they had this where we live.....I wish so badly that they had this where we live...but they do have several co-ops. I really need to join.<br /><br />Looks so tasty!!! I love your menu too.Caroline @ The Feminist Housewifehttps://www.blogger.com/profile/14042647064869326025noreply@blogger.com