Making a Meal of Persimmons

This recipe is from David Little, who runs Little Organic Farms in Tomales, north of San Francisco. Little, who has been dry-farming tomatoes and potatoes since 1995, brought a dozen varieties of potatoes to the St. Helena farmers markets, where he offered the following novel use of persimmons. 

fingerling potatoes
half an onion, coarsely chopped
2 fuyu persimmons
garlic
olive oil
butter

1. Place olive oil, lots of butter, and lots of minced garlic in a frying pan.

2. Add fingerling potatoes cut to bite size and one half of a coarsely chopped sweet onion. Add two peeled fuyu persimmons cut into ˝” pieces.

3. Saute covered at “walk-away” low heat for 20 to 30 minutes. Serve at once.