Persimmons

Persimmons have always been a staple autumn and winter fruit for me. There are two kinds, a more opaque colored one with a shape of mochi and a flat bottom and  a more translucent, deeper colored one with long oval shape and pointed bottom.  New York Times and other blogs are calling them by their Japanese names, the first Fuyu and the second Hachiya.  I know them as the one my mother loved, more readily available and therefore cheaper, referred to as regular persimmons; the other one my mother never purchased for me, the one we called yeon shi, meaning the soft persimmon.  She purchased it only one at a time, reserved for the baby cousin visiting us for Korean Thanksgiving.

NY Times picture of Fuyu persimmon

NY Times picture of Fuyu persimmon

Tea and Cookies blog picture of Hachiya

Tea and Cookies blog picture of Hachiya

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Garum Colatura

If you like anchovies but you don’t want to actually deal with it, use garum colatura.  Here is the image I took from Zingerman’s website:

garum-colatura1

And, here is the New York Times article on garum colatura.  Melissa Clark called it “a translucent amber liquid that is the very essence of anchovy.”  Now who can resist that?  (Actually a lot of people.  I know a few who won’t eat anything anchovy.  I’m just talking to people who like anchovies.  Well, anyone who enjoys briny seafood should give it a try anyway, you may like it.)

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