Celebrating Autumn at the Farmer’s Market
By Lauren Dickinson
If you live in California, the leaves may not be changing but the produce in your local farmer’s market is, and there are many great things to take advantage of right now, like pumpkins, persimmons, and pomegranates. Sugar pumpkins are the sweetest and perfect for eating roasted or pureed and mixed in with cooked polenta. Try this delicious Pumpkin Polenta recipe for a seasonal twist on a classic Italian comfort food.
There are two main types of persimmons, hachiya and fuyu, but it is very easy to tell the difference. Fuyu are hard and are great peeled and sliced into salads with arugula, goat cheese, and perhaps some leftover toasted pumpkin seeds tossed with a walnut oil vinaigrette. Hachiya are best when left to soften completely, then you can cut the top off and scoop out the inside to eat straight, or if you’re feeling inspired, create a luscious Persimmon Fool.
Pomegranate seeds add effortless flavor and color to practically anything- you can sprinkle pomegranate seeds over your salad, bake a Pomegranate Cake, or toss some into your glass of champagne to add a festive and decorative flair.
Filed under: epicurean | 1 Comment
Tags: Brentwood Farmer's Market, Farmer's Market, fuyu, hachiya, Persimmon Fool, persimmons, Pomegranate Cake, pomegranates, Pumpkin Polenta, seasonal, sugar pumpkins