Nature is generous, thanks to the grace of God. This is the time of harvest celebration and it’s particularly satisfying to celebrate a harvest we didn’t really have to work for. The American persimmon might be smaller than its imported cousin but, when fully ripe, you can’t beat them for sweetness. The pictured persimmon tree has started to drop fruit, the best yield and the best flavor in years. The ripe fruit is so tender that using a sheet to catch and gather the fruit cuts down on loss. Pulp the persimmons through a colander to separate skin and seeds. The persimmon pulp is then ready to be made into pudding, jam, or persimmon bread. Or you can just eat them out of hand. Good stuff -_when dead ripe.
Since the white oak acorns are also falling now AND both squirrel and deer are in season you can combo up with the persimmon pulp, toasted and ground acorns and dried and “powdered” venison to make a staple trail food used by first nations people. A little bear fat and it would be perfect. As the notorious Mick said “You might not get what you want, but if you try sometime, you’ll get what you need.” We would all be better off if we could really tell the difference. So often we starve surrounded by abundance.