Hello! Many of you sampled a persimmon cookie last week, and so I am sending the recipe. My baking persimmons still need another week to soften, but I thought some of you might be anxious to get the recipe now. =) This recipe comes from my husband’s grandmother.

I’ve used butter and shortening. I like it better with shortening, but as I don’t use Crisco, it’s tough to find a good alternative. I used to buy Earth Balance shortening, but I can’t find it anywhere this year. I used palm oil/shortening for the cookies I made last week. It was fine, but they came out kind of flat, like when I’ve used butter. Either way, they are tasty, so have fun! Also, I mostly used whole wheat flour, with just a 1/4 c. of white flour.  – Michelle Schneider

Ingredients:

  • 1C persimmon pulp
  • 1 egg, beaten
  • 1t baking soda
  • 1C nuts (walnuts)
  • 1C raisins
  • 1C sugar
  • 3/4 C shortening
  • 1 3/4 C flour
  • 1/2 t cinamon
  • 1/2 t salt
  • 1/2 t nutmeg
  • 1/2 t cloves

Directions:

  • Cream the egg and baking soda into the persimmon pulp
  • Add shortening/butter and then add the dry ingredients
  • Bake at 350 for 12 – 15 minutes

 

From Rowena at Moonstruck Farms:

Ingredients:

Crust:

  • 1-1/2 cups graham cracker or shortbread crumbs
  • 1/4 cup brown sugar
  • 1/4 cup (1/2 stick) butter, melted

Cheesecake Filling:

  • 2 pounds (four 8-ounce packages) cream cheese, softened
  • 1-1/2 cups sugar
  • 1-1/2 cups persimmon purée
  • 1/4 cup unbleached all-purpose flour
  • 1 tablespoon cinnamon
  • Grated zest of 1 lemon
  • 1/2 teaspoon salt
  • 1 tablespoon pure vanilla extract
  • 4 large eggs, at room temperature
  • Whipped cream, as garnish

Directions:

  • Position a rack in the middle of the oven and preheat to 350 degrees F.
  • Place the crumbs in a small bowl and add the sugar and butter, mixing to combine.
  • Press the mixture into the bottom of a 9-inch springform pan.
  • Bake until the crust is golden, 10 to 12 minutes.
  • Remove the pan from the oven and let cool while you prepare the filling.
  • Reduce the oven temperature to 300 degrees F.
  • Place the cream cheese and sugar in the bowl of an electric mixer and beat with the paddle attachment on low speed until smooth. Add the persimmon purée and mix just until smooth. Then add the flour, cinnamon, lemon zest, salt, and vanilla, and combine on low speed. With the mixer running, add the eggs, one at a time, mixing until each one is incorporated before adding the next.
  • Place the springform pan on a rimmed baking sheet.
  • Pour the filling into the pan and transfer it to the oven.
  • Bake for 55 minutes, then turn off the oven and let the cheesecake sit in the oven for 2 more hours. Do not open the oven while baking or cooling, or you run the risk of cracking and deflating the cheesecake.
  • After the 2-hour cooling period, remove the pan from the oven and let the cheesecake cool completely at room temperature.
  • Cover with plastic wrap and refrigerate until firm, at least 8 hours, before serving.
  • Serve with whipped cream garnish, if desired.

From Rowena at Moostruck Farms:

Ingredients:

Soup:

  • 1 broiler/fryer chicken (3 to 4 pounds)
  • 3 quarts water
  • ¼ cup chicken bouillon granules (I use Better than Bouillon)
  • 1 bay leaf
  • 1 teaspoon whole peppercorns
  • 1/ teaspoon ground allspice
  • 6 cups uncooked wide noodles
  • 4 cups sliced carrots
  • 1 package (10 ounces) frozen mixed veggies (I use just peas)
  • ¾ sliced celery
  • ½ cup chopped onion
  • ¼ cup uncooked long grain rice
  • 2 tablespoons minced fresh parsley

Dumplings:

  • 1 1/3 cups all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon dried thyme
  • ½ teaspoon salt
  • 2/3 cup milk
  • 2 tablespoons vegetable oil

Directions:

Soup:

  • In a Dutch oven or soup kettle, combine the first six ingredients; bring to a boil.
  • Reduce heat; cover and simmer for 1 ½ hours.
  • Remove chicken; allow to cool.
  • Strain broth; discard bay leaf and peppercorns.  Skim fat.
  • De-bone chicken and cut into chunks; return chicken and broth to pan.
  • Add noodles, vegetables, rice and parsley; bring to a simmer.

Dumplings:

  • Combine flour, baking powder, thyme and salt in a bowl.
  • Combine milk and oil; stir into dry ingredients.
  • Drop by teaspoonfuls onto simmering soup.
  • Reduce heat; cover and simmer for 15 minutes (do not lift the cover).

Yield:  20 servings.

From the October 8 co-op newsletter, courtesy of Kim Vodden:

Ingredients:

  • 1 yellow onion, chopped
  • 1 carrot, chopped
  • 2 Tbsp butter
  • 1 butternut squash, peeled, seeds removed, chopped
  • 1 to 2 tart green apple, peeled, cored, chopped
  • 3 cups chicken or vegetable broth
  • Pinches of nutmeg, cinnamon, salt and pepper

Directions:

  • Combine butter, onion, and carrot in large saucepan.
  • Cook for 5 minutes.
  • Add squash, apple, and broth.
  • Bring to boil.
  • Simmer for 10 minutes or until squash is soft.
  • Puree.
  • Add spices to taste.

Some Variations:

  1. Instead of 3 cups broth, use 1 cup broth, 1 cup apple cider/juice, 1 cup heavy cream. Cook the veggies in the broth/juice combo and stir the heavy cream in after apple & squash mixture.
  2. You could add 1 yam or sweet potato for added smoothness and a more intense flavor. Also, you could roast the squash in the oven – slice in 1/2, cover with olive oil and salt and pepper put on foil.(400 degrees approx 35 min). This will add character to the soup, and save you the tedious task of trying to peel a squash.
  3. Some additional spice varieties: curry (to taste), sage (to taste – use fresh) & 1/2 C brown sugar, rosemary (2 whole sticks in there while you’re boiling the squash. Remove before blending).

From the September 24 co-op newsletter, courtesy of Kim Vodden:

Ingredients:

  • 1 RIPE Cantaloupe, peeled, seeded, and chopped
  • 1 C Sugar
  • 1/4 C White Flour
  • 3 Eggs, separate whites from yolks
  • 1 Vanilla Bean, or 1 tsp Vanilla
  • 1/2 tsp Cream of Tartar
  • 3 tsp Chambord Liquer
  • 1 Pie Crust (your own recipe or store bought) – pre-cooked

Directions:

  • Combine cantaloupe, and 1/2 C sugar, and Vanilla in a sauce pan. Cook until cantaloupe is mushy.
  • Separate eggs. Beat yolks until they turn light yellow and thicken up. Add 1/4 C sugar and flour. Put in pan with Cantaloupe mixture.
  • Stirring constantly, cook the whole mixture until it becomes like a pudding. You can mash the cantaloupe a bit while doing so if you like.
  • Make meringue. Mix cream of tartar with egg whites. Beat the cream of tartar and egg whites together until soft peaks form. Slowly add remaining sugar one tablespoon at a time, and Chambord one tsp at a time, mixing in between.  When solid peaks form stop mixing.
  • Fill the pre-cooked pie crust with the cantaloupe custard. Top with meringue (just don’t let the meringue sit too long or it will deflate and you will have to mix it up again).
  • Bake at 400 until top becomes golden brown.
  • Let cool in the refrigerator until ready to serve.

Aside:

If you’re feeling sassy and want to add say 1/2 C of fresh raspberries to the cantaloupe mix because you bought some at the market, that would be
DELICIOUS!  Also, you could say do the same thing with strawberries, adding 1/2 C of sugared strawberries to the cantaloupe mix and taking 3 tsp of that strawberry
juice and adding it to the meringue instead of chambord. I would decrease the sugar in the cantaloupe mix to 1/2 C and only 6 TBS sugar in the Meringue.

From the September 10 co-op newsletter, courtesy of Kim Vodden:

Ingredients:

  • 2 medium Yellow Onion
  • 4-6 tablespoons olive oil
  • 2 sweet potatoes, peeled and cubed
  • 3 small eggplant cut into cubes
  • 1 large red pepper
  • 2 cloves garlic, sliced
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon turmeric
  • 1 teaspoon red pepper flakes
  • 1 cup vegetable stock
  • 1 small cans chopped tomatoes
  • 1 can chickpeas, drained
  • 2 Tablespoons sugar
  • 1 teaspoon salt
  • 1/4 cup cilantro leaves, chopped
  • 1 carton plain yogurt

Directions:

  • Preheat the oven to 425 F.
  • Cut one whole onion into thick moon slices.
  • Put half of the oil into a large roasting dish and add in the onion, sweet potatoes, eggplant and pepper.
  • Mix to coat in the oil and bake for 30 minutes, turning halfway through the baking.
  • Meanwhile, roughly chop the other onion and heat the rest of the oil in a frying pan.
  • Fry the onion for a few minutes, until soft, then add the garlic, spices and tomatoes.
  • Cook for five minutes.
  • Stir in the stock and chickpeas, as well as any sugar, salt and chili flakes to taste.
  • Take the veggies out of the oven, pour the spiced tomato mixture over top and mix well.
  • Lower the oven temperature to 375 F and bake for another 20-30 minutes, until the veggies are cooked.
  • Stir halfway through baking.
  • Just before serving, stir in the fresh cilanto and top each plate with a spoonful of sour cream.
  • Serve with rice, quinoa, or bread.

From the August 13 co-op newsletter, courtesy of Kim Vodden:

Ingredients:

  • Japanese Eggplant
  • Sesame Oil
  • Rice Vinegar
  • Soy Sauce
  • Garlic
  • Ginger
  • Sesame Seeds

Directions:

  • Slice the eggplant in 1/2 lengthwise and grill.
  • Cut into cubes and toss with remaining ingredients.

From the August 13 co-op newsletter, courtesy of Kim Vodden.  Note the delicious kebab recipe thrown in for fun at the end!

Ingredients:

  • 3 Cups Watermelon (cubed)
  • 1 Cup Feta Cheese
  • 1 Handful of Mint (Chopped)
  • 1/2 Red Onion (moon sliced thinly)
  • 1 Tbs Balsamic Glaze (Plain Balsamic Vinegar will work as well)
  • Salt & Pepper (to taste)

Directions:

  • Combine watermelon, feta, mint, and onion in a bowl.
  • Toss in balsamic vinegar.
  • Salt and pepper to taste.
  • Serve cold with some kebabs (like ones made with heirloom bell peppers, japanese eggplant, and summer squash in a lemon/oregano marinade with a yogurt dipping sauce).

From the August 13 co-op newsletter, courtesy of Kim Vodden:

Ingredients:

  • 2 Peaches
  • 4 Cups Arugula
  • 1/2 Sweet Onion
  • 1/3 Cup Hard Blue Cheese
  • 1 Tbs Olive Oil (for grilling)
  • Salt & Pepper
  • Balsamic Vinaigrette

Directions:

  • Cut peaches in half removing pit. Brush both sides of peach with olive oil & season with salt & pepper.
  • Put on medium heat grill & grill for 5 min/side.
  • Remove peaches from grill and de-skin.
  • Let cool. Slice to about 1/4 in thick moons.
  • Toss COOLED peaches with remaining ingredients. YUM!

From Tricia:

Ingredients:

  • Celery leaves (all leaves from a bunch)
  • 3-4 stalks (or branches) of celery
  • 1 onion, quartered or several green onions (whole, I try to use as many as will fit in the pot) or several onion tops (greens that sometimes go to the rabbits)
  • 2 or 3 small beets, cut in half (or 1/2 of the mega beet from today’s basket)

Directions:

Put all veggies in a stock pot, cover with water. Bring to a boil, reduce heat and simmer for 1-3 hours, until all veggies are soft and well spent. Time will depend on size of veggie pieces. Strain, saving the stock and removing the spent vegetables. Discard veggies and use stock in your favorite soup or sauce recipe, seasoning to taste.

My family likes this and similar stocks as a base for potato soup, lentil soup, and as we’re having tonight, chicken tortilla soup. I’ve also used it to thin my stroganoff sauce in place of beef bouillon.