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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. Potatoes Sauteed with Fuyu Persimmons fingerling
potatoes 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. |
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Copyright 2005 Seasonal Chef