Showing posts with label persimmon. Show all posts
Showing posts with label persimmon. Show all posts

Tuesday, November 12, 2013

11.12.13

Feeling compelled to provide an entry to mark this date. How do I choose among events attended, events performed, people who have come forward and the notable absence of those who have not, tasks done, and things that are constantly being made? Maybe a few pictures will help narrate a subset.

An unexpected encounter with a small blended sample of cotton, silk tussah fiber and threads. A spinning challenge rewarded with hands learning how to handle short staple length, and eyes catching fibers glinting in the sun, which resulted in a few yards of very fine gauge 2-ply.


Pioneer Spring met Sally Fox, local grower of wool and cotton, at AVFKW's 3rd anniversary celebration.

"I haven't seen you for awhile, since your last news. So how are you, really?" was asked with the glance that cut through layers. "What happened makes no sense. But the word on the street is that you took the bullet. No adverse reflection on you, more on them. You can always have the informal discussions with _x_ so that we can try to help you."


Rocking to power guitar and great music from the Roger Steen Band and Miles Schon Band.

Picked the last harvest of the summer garden.

Will let dogs continue to lie. Let their caretakers handle them.
Successfully made dried persimmons / 곶감 / hoshigaki.

Bricks and mortar beat online hands-down for exploration. 매달 도서관에서 책들을 찾아요.

And I took a little time on the loom. I learn something new with each project: warping back to front, observing weave structure, tying on, adjusting to differences in tension and beating for wool and cotton.


Spent some time on the road as well. Travels will continue - by thousands of miles and by a few feet.

Tuesday, January 15, 2013

Putting up

Wintertime has its own seasonal events, some nicer than others.
The more pleasant stuff I put up with includes...

...local hand-picked persimmons.

A little something to go with 5 pounds of those fresh persimmons? Add 1/4 tsp ascorbic acid per pint.

Yield: 5 pints brandied persimmons.

20% tithed to the tree's owner.

...and local hand-picked kumquats. Really big ones! at least twice the size of those at the market.

Lots of time and patience is needed to slice and seed them. I let them soak for at least a day, then add lots of sugar.

Yield: 10C marmalade.

30% tithed to the tree's owner and family.

Thursday, November 18, 2010

Diospyros update

Autumnal color.

This past weekend I received 12 beautiful Fuyu persimmons from the family tree and processed 7 of them into 5 pints of brandied persimmons.  Added my own mixture of flavors: star anise, cardamom and lemon.


Wednesday, November 3, 2010

Persimmons: Diospyros

Persimmons, aka "fruit of the gods", originated in Asia and are centuries old. I am fortunate to have access to homegrown and lovingly tended Fuyu persimmons from a family tree which produces a bumper crop of HUGE fruit every two years.

3 large crisp-ripe Fuyu persimmons yield three 12oz jars of brandied persimmons.
This post will be updated as production increases and images are developed.