Search results

Ohiofarmgirl, I wash the persimmons good, and then mash them through a collender (sp?) using the back side of a spoon. That will separate the skins and seeds. I do remove the top before putting them in the collender. Only use ripe persimmons, but not overripe ones. I wait until they fall to...

Greensage45 and Obsessed, I really had to amend the soil. We have real hard clay here.....you know, the kind that is real soft and wet in the spring, and hard as a rock in the summer!! I had a neighbor who didn't think a garden would grow there. The garden is about 30' X 30'. I put on 10 cu...

HiDelight, the recipe was written in my grandmothers handwriting, probably 60 years or more. It's been used.....spotted and stained from being on the table when making persimmon pudding. 2 eggs 1 C sugar 2 C persommon pulp 1/2 C lard 1/2 t salt 1 C milk 2 t baking powder 2 C flour Grease and...

While growing up our family lived out of the garden. If it didn't grow in our garden, we didn't eat it. Seriously, we didn't grow certain vegetables, so, for example, I didn't even know what brussel spouts, cauliflower, or brocolli was until I was a young adult!! Needless to say, when I grew...

I have a persimmon pudding recipe that's been handed down for generations. It calls for 1/2 cup lard. What can I substitute to make it a little more healthy? Can one use shortening or margarine? How much? The persimmons are ripening, and I'm longing some of that long-time family favorite...