Made some persimmon bread yesterday from a recipe I've had for awhile.
Put them in the big oven and baked them, came out just right. Then found
a good recipe for persimmon bread in Beth Hensperger's bread machine
recipe book. Made a banana nut bread today. All are for the Altar
Society bake sale on Saturday and Sunday. Ladies there generally get a
good price for my dessert breads and cookies. Miz Anne is going to make
a couple of persimmon pies tomorrow for the same sale.

Rest of the persimmons are still ripening on an old towel on the counter
in the kitchen. Three or four every day and then I pulp them and package
them. Another friend called today and offered us another bucket of them.
Couldn't handle anymore as we already have about fourteen cups in the
freezer and at least that much more ready to ripen. That is a year's
supply for us.

From the looks of the fall garden we will pick green beans again
tomorrow to blanch and freeze. Never have enough green beans at our
house. It's amazing what a ten foot row of beans can produce over a
two-month period.

It is getting cold down here today and tonight. Would someone please
close the gate between us and Canada.

George

I've just been give some persimmons. 4 more left to ripen and it will
be persimmon jam making time. I've been freezing the pulp as they
ripen. Haven't made it since 2007. Found the recipe I used, I printed
it on bright orange paper so I wouldn't miss it in my binder.

:-]

On 12/31/2011 11:22 PM, Mimi wrote:
> I've just been give some persimmons. 4 more left to ripen and it will
> be persimmon jam making time. I've been freezing the pulp as they
> ripen. Haven't made it since 2007. Found the recipe I used, I printed
> it on bright orange paper so I wouldn't miss it in my binder.
>
> :-]
>
They also make excellent pies, cookies, and sweet breads, not to mention
cakes Mimi. We found persimmon jam to somewhat bland so the next batch I
made I added ground cardamon, turned out very nice.

George

Would anyone know how long it takes for a newly planted
Takahashi (sp?) persimmon tree to produce? The one we
planted was what you might call a "standard", that is
tall and straight in the pot, and it has since grown
that way, up straight without too many branches so far.

The first year, we got about 4 or 6 beautifuly delicious
persimmons, but the last year or two it has just been
growing. Just wondering if we will get any this year, it
looks like there may be some buds on it.

Jim








On Sun, 01 Jan 2012 08:26:12 -0600, George Shirley
> wrote:

>On 12/31/2011 11:22 PM, Mimi wrote:
>> I've just been give some persimmons. 4 more left to ripen and it will
>> be persimmon jam making time. I've been freezing the pulp as they
>> ripen. Haven't made it since 2007. Found the recipe I used, I printed
>> it on bright orange paper so I wouldn't miss it in my binder.
>>
>> :-]
>>
>They also make excellent pies, cookies, and sweet breads, not to mention
>cakes Mimi. We found persimmon jam to somewhat bland so the next batch I
>made I added ground cardamon, turned out very nice.
>
>George

On 1/5/2012 9:23 AM, Jim wrote:
> Would anyone know how long it takes for a newly planted
> Takahashi (sp?) persimmon tree to produce? The one we
> planted was what you might call a "standard", that is
> tall and straight in the pot, and it has since grown
> that way, up straight without too many branches so far.
>
> The first year, we got about 4 or 6 beautifuly delicious
> persimmons, but the last year or two it has just been
> growing. Just wondering if we will get any this year, it
> looks like there may be some buds on it.
>
> Jim

Without knowing where you live and the climate it would be hard for
someone to tell you that Jim.

All the Japanese persimmons are hardy to very cold climates. The two
varieties I am familiar with are the Fuyu ,round, like an apple, can be
eaten like an apple and ripens on the tree; and the Hachiya, heart
shaped, ripens after being picked and can only be eaten once it softens
greatly. Not familiar with the Takahashi at all. Have you tried a Google
search for your variety and it's fruit setting habits?