STORE: Store ripe Fuyu persimmons at room temperature for up to three weeks. They will keep in the refrigerator for up to two months. Persimmons are ripe when they turn a dark orange, they will still be fairly firm.
PREP: Prepare ripe persimmons by hulling them (cutting out their top and its attached flesh), slicing, and peeling them—much like you would a tomato. Remove and discard the large black seeds should you encounter them.
USE: Add sliced persimmons to a salad, whip up a smoothie or make a festive persimmon pudding. They are great sliced up and eaten as is, too!
Ginger and wellness go hand in hand. It has been used in Chinese Medicine for thousands of years and is known to help soothe digestive disturbances, alleviate nausea (often used early on in pregnancy), as well as stimulate the circulatory system.
Try it! To make tea, simmer 3/4 teaspoon (0.5 to 1.0 grams) of chopped ginger (you can peel it with a vegetable peeler or paring knife first) in 1 cup of hot water for five minutes in a closed teapot. Feel free to add a little lemon and honey for a winter tonic tea.
Ginger is also great in soup. Pair it with carrots. Fresh ginger, grated or pureed, brings wonderful zest to hot, creamy winter soups. Another great way to enjoy ginger is in stir-fries—almost every stir-fry could use a little grated or even minced ginger to spice things up.
This peppery green is ubiquitous with fresh salads (try it with blue cheese, walnuts and Asian pears), but it is also great atop pizzas (add just after you remove them from the oven, and allow to wilt slightly), or to wilt atop a winter soup. Arugula pesto has its own following too. Store in the refrigerator and use within 3-4 days to prevent from becoming bitter.
Arugula Salad with Parmigiano Reggiano
This recipe explains how to make a salad that’s on countless Italian restaurant menus. The salad is simple. What makes it so good is the peppery flavor of arugula combined with the nutty, salty flavor of Parmigiano-Reggiano cheese. Serves 3.
3 Tbsp lemon juice
4 Tbsp olive oil
1/2 tsp salt
1/4 tsp pepper
One bunch arugula, washed and chopped
1/2 head leaf lettuce or romaine, washed and chopped into salad-bite sized pieces
1/3 – 1/2 lb. Parmigiano-Reggiano cheese, grated
- In a small bowl, whisk together lemon juice, olive oil, salt and pepper.
- In a salad bowl, blend together the lettuce and Arugula.
- Drizzle the dressing over the lettuce & arugula. Add the grated cheese. Toss lightly and serve.
adapted from recipe by Jennifer Meier