When most Americans hear the word pudding, they think of a sweet, creamy, jiggly dessert. But steamed pudding is something entirely different. Steamed puddings are a traditional British dessert, and persimmon pudding is a traditional American recipe. This steamed persimmon pudding recipe combines the American fruit with the British cooking method to make a thick, moist, dense, sweet cake. So…
Read More
Persimmon Black Walnut Cookies
Persimmon black walnut cookies have a satisfying texture and flavor. Thick persimmon pulp makes a soft, moist, cake-like cookie, and the black walnuts add crunch and extra flavor. If you don’t like black walnuts (and not everyone does), feel free to substitute pecans or regular walnuts. Use the soft, mushy pulp of native American persimmons or Asian Hachiya persimmons in…
Read More
Native North American Persimmons (Diospyros virginiana)
I look forward to persimmon season every year. It fills me with joy, greed, and FOMO. You understand joy, right? These fruits are small, orange-brown balls of squishy, sweet deliciousness. There’s nothing like ’em and they make me very happy. Downright joyful. Greed is easy, too. No one, anywhere, ever, has foraged “enough persimmons.” FOMO is a tricky thing when…
Read More
The Scout’s Guide to Wild Edibles: a Book Review
Oh how I wish Mike Krebill had been my scout leader! No offense to my mother, who is a lovely woman and was a great troop leader, but when I think about what I could have learned in Mike’s troop…well, I envy his scouts. I met Mike years ago at the Midwest Wild Harvest Festival and was immediately impressed not…
Read More
Chickweed: a Tender, Tasty Green
For a tender green, chickweed is a pretty tough plant. It’s one of the earliest greens to appear in spring and if you live in a snow free climate, you may find it survives a few frosts and freezes. Chickweed doesn’t much like the heat, though. By midsummer it has dispersed its seeds and gone dormant. Those seeds germinate in…
Read More