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Persimmon Pudding and Pumpkin Bread

Persimmon Cookies





Barbecue Cooker near us made from a Propane Tank
 

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Nice looking Pics Jim and nice looking food and lots of it.
Saw your and JoAnn's sign.Bet that was loys of work but
the rewards of lots of fun.
 

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I should know better by now, than to browse the site before breakfast. :roll:
 

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Betty, we began pulping persimmons right after Labor Day, and cooked over a six week period to get ready for the fest. We enjoyed meeting and educating folks on farmin' and some of the old ways which we use to do what we do.
 

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BigDaveinKY said:
I should know better by now, than to browse the site before breakfast. :roll:
Dave, sorry to needlessly influence your breakfast plans, but I am told that often timing is everything :!: ;)
 

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BigDaveinKY said:
I should know better by now, than to browse the site before breakfast. :roll:
I'm with you Dave except I just sent Ann to fix lunch :lol: :lol: :lol: :lol: :lol:
Good looking vitals there Jim!!!!!
 

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Sure would like to have a good hot bowl of that soup this evening. Been outside all evening and the wind is cold. Come to think of it some of that bread and a good hot cup of coffe don't sound bad either.
 

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Got plenty of the soup left Gordon. I can have it thawed by the time you get here :!: :lol:
 

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Persimmon cookies look like they'd go fine with my hot cup of tea just about now. Maybe a bowl or two of soup around noon....Jim, you sure got it going on, man. :mrgreen: :mrgreen:
 

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missouri massey man said:
Persimmon cookies look like they'd go fine with my hot cup of tea just about now. Maybe a bowl or two of soup around noon....Jim, you sure got it going on, man. :mrgreen: :mrgreen:
Wendell, there is lots of good smells around this place, and they don't always come from Mrs. Jim :!: :lol: Well, wait a minute, they all come form her if she is doing the cookin' :idea: :idea: :!: :lol:
 

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Jim,
Thanks for pointing us towards persimmons!
You have a very nice display. Sounds like a bunch of work to get ready for the event.
Regards,
Chris
 

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Discussion Starter · #12 ·
Chris, we start pulping persimmons when they begin to fall and are ripe, usually after Labor Day. Some early ones are still bitter. They will fall for about 6 to 8 weeks. Miss Joanne will start making puddings a month to six weeks before and we freeze them. We make the cookies over 2 days and 2 to 3 days before the fest. They keep well when refirgerated.
 
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