Yesterday morning started off with my favorite breakfast, a bowl of Trader Joe’s plain European yogurt with homemade granola. I’ve been topping it off with various jams and have loved this Hibiscus & cranberry one given to me by a friend.
Then we headed out for our local errands. Unfortunately, we weren’t able to find anything at Morgan Imports, but we had a lot of fun at Wine Authorities and Local Yogurt.
My favorite Dolly Mama Corn, Chile, and Pepita Dark Chocolate Bark, Hillsborough Cheese Co: Bloomin’ Sweet Ash Cheese and a Guglhupf Bakery Batard. We also tasted five phenomenal wines today at the tasting and picked up three of them.
The last stop was LoYo were I picked up there new Jumbo sized carton to go, we decided on pumpkin!
I purchased persimmons earlier this week and had planned to slice them for a salad, but as they sat on my counter day after day I started remembering how good fruits are roasted. After a quick Google search I came up with this recipe, below.
Roasting makes the persimmons fork tender and really draws the sweetness out. The skin reminded me of the texture of a date, the interior almost pumpkin-like and the taste of a cinnamon-papaya. Yesterday, I ended up pairing mine with a couple of dates for a mid afternoon snack and this morning I had one reheated and diced on top of French toast.
- 4 large Fuyu persimmons (ripe but still firm), cored
- 1 tsp cinnamon
- 1/4 cup maple syrup
- 1/4 tsp salt
Preheat oven to 375 degrees.
Place the persimmons on a backing sheet. Sprinkle with cinnamon and salt, followed by a drizzle of maple syrup. Bake for about one hour, until very soft.
Recipe courtesy of Culinary Competitor
Dinner was an old favorite and I had one happy husband for making it - Loaded Potato Soup.
Finally, I realized a couple days ago that I have forgotten to photograph and post the last two weeks CSA baskets…I’ll do better. Here’s the contents though.
Brinkley Farms Winter CSA – Week 2
- 2 bags spinach
- 1 fennel bulb
- 1 lb kale
- 1 butternut squash
- 1 lb stew beef
Brinkley Farms Winter CSA - Week 3
- 1 head green butter crunch lettuce
- 1 fennel bulb
- 1 delicata squash
- 1 lb chorizo
- 1 lb ground beef