Monday, August 31, 2015


Earlier this week I mentioned the weatherman finding "spoons'' in the persimmons this year. Now they aren't even ripe here yet, but I guess people are anxious to see what kind of winter we are going to have :)
here's what you do find a ripe persimmon-- cut it open and choose one it's many seeds and carefully   cut the seed in half. look at the inside and see what it looks like to you!

If you see  spoon-shape, lots of heavy, wet snow will fall. Spoon = shovel!
If you see a  fork-shape, you can expect powdery, light snow and a mild winter. Fork = won't hold much snow
If you see a  knife-shape, expect  a very COLD winter --to be "cut" by icy, cutting winds.

Well, I don't know about all this, but there are people that will swear by it!
Regardless of a persimmons' capability of predicting the weather forecast. They do make a delicious fruitcake! So I think I'll just share that  recipe with you today!
Sophie in a persimmon tree
Persimmon fruitcake

1/2 cup butter, softened
2/3 cup honey (OR sorghum)
3 eggs
1 cup raisins
1 cup nuts
1/2 cup dried fruit of your choice (pineapple tidbits or apricots are really good)
1 cup persimmon pulp
2 T. lemon juice
2 1/2 cups all-purpose flour
1 1/2 tsp. baking soda
1 tsp. cinnamon

Mash persimmons flat with a fork separate one cup pulp from seeds.
Cream honey, butter, and eggs together. add raisins, dried fruit and nuts.
sift dry ingredients into wet, stir just till combined.
Bake in two greased loaf pans at 325* for about an hour, test at 50 minutes, a knife inserted near center should come out clean. Cool five minutes in pan then remove to cooling rack and let cool completely. Wrap in plastic wrap and keep in the fridge at least over night, flavor gets better after a couple of days.

The Ozarks are home to a great variety of trees, one of the things that adds to the beauty of these hills. Late fall, after the leaves have turned and fallen after their brief  and glorious show, is the time for the persimmon to shine. Often the fruit hangs on long after the leaves are gone, little orange  gems ~that the squirrels, birds and raccoons gather in  a hurry. These persimmons are smaller and sweeter (if the are FULLY RIPE) than the kind you can buy in the grocery story from various Asian sources. And are wonderful in breads and cakes, IF you have  a bit of patience to work them up. This is our favorite recipes to use up the harvest.
If you aren't familiar  with our indigenous Persimmon or want to read more about it there is a good article here.

Since all those who are checking seem to agree in an extra ordinary amount of "spoons"
this year, we're falling back on another saying "Better safe, than sorry" and stocking the woodpiles now!

1 comment:

  1. Great article! I found the info earlier about the "weather predictions using a persimmon seed" in the Farmer's Almanac and thought it was SO cool! I bet the Persimmon Fruitcake is delish!


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