We don’t have many trees that turn colors, but the ones that do are wonderful, like the persimmon trees that change into a beautiful orange. We had planted one tree and Anna talked so much about how she loved the colors that Dave planted her 5 more.
A way to make the persimmons last longer is to dehydrate them, and the fruit keeps its bright orange color even dried. This year, we have a small Hachiya persimmon tree that is loaded with fruit. They are a softer persimmon and wonderful to bake with. Once these get ripe, we plan on using them to make persimmon custard and some
delicious persimmon bread. In the meantime we wait in anticipation!
On top of persimmons, the garden is giving us lots of different types of winter squash. Those include Butternut squash, Kobodah squash, and green and orange striped pumpkins. We enjoy the Butternut and Kobodah baked. They are perfect for a warm and hardy autumn meal. The
green and orange striped pumpkins have seeds with no shells. They are easy to prepare and turn into an awesome snack.