CSA 2026 WEEK 40

From Our Farm

Basil, Thai

Persimmons, Heirloom

Pumpkin

Roselle

From Our Partners

Beans – Tendwell Farm

Carrots – Clem’s Organic Garden

Kale, Curly Green – Tendwell Farm

Tomatoes, Slicer – Tendwell Farm

Try out this great recipe we found around the web that feature items from your CSA share:

Persimmon Sorbet Recipe

Ingredients:

• 1/2 cup sugar
• 2 pounds very ripe fuyu or heirloom persimmons
• 1 tablespoon plus 1 teaspoon fresh lemon juice

Instructions:

1. Bring 1 cup water and sugar to a boil, stirring until sugar is dissolved. Boil 3 minutes, then cool. Core, quarter, and, if necessary, seed persimmons. Scrape pulp from skins into a blender. Purée with lemon juice until very smooth. Add sugar syrup and blend. Chill until very cold, at least 2 hours.
2. Freeze mixture in an ice-cream maker. (Alternatively, transfer to a shallow metal baking pan and freeze, stirring every 30 minutes, until slushy, about 2 hours.) Transfer to an airtight container and freeze. (Sorbet’s consistency will remain soft.)

Recipe adapted from: https://www.epicurious.com/recipes/food/views/persimmon-sorbet-102954