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Persi-huh? PersimMON. Fuyu, to be exact.

Like a weird orange tomato (but actually a berry), with thick edible skin and firm insides, persimmons can be eaten raw or cooked. Here are some great suggestions for how to enjoy this berry delicious seasonal… well, berry. It’s true, morphologically (a word we had to look up that means ‘relating to the form or structure of things’), persimmons are, in fact, berries. Anyway, on with the eats.

  • ROAST-Y: Persimmons can be roasted with cinnamon and ginger. Cut ¼” thick slices and bake them in the oven on a baking sheet at 400° for 20 minutes. Serve as a unique and subtly sweet side to some savory pork or chicken.
  • SALAD-Y: Or enjoy your persimmons in a salad! Pair them with pomegranate arils, mango, and/or dried cranberries, with green leafy lettuces and dressings of your choice. We recommend some oil and a drizzle of balsamic vinegar, and maybe even some feta cheese 🤤.
  • SANDWICH-Y: You can also replace tomatoes in a grilled cheese sandwich, ideally with some white cheddar or goat cheese and some coarse mustard, for a ridiculously easy yet surprisingly gourmet meal.
  • ALONE-LY: Or just eat them raw, with or without skin! Unlike their Hachiya variety fam, Fuyu persimmons do not need to be soft to be palatable. High in vitamins A and C, beta carotene, lycopene, manganese, potassium, and copper, these fruits are a mouthful. Really.
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Jimmy’s Pumpkin Pie

Ingredients :

  • 1 cup of brown sugar
  • 1 table spoon of flour
  • 1/2 a teaspoon of salt
  • 1 teaspoon of cinnamon 
  • 1 teaspoon of powdered/grounded ginger
  • 1/2 teaspoon of nutmeg
  • 1/8 teaspoon of cloves
  • 1/8 teaspoon of cardamom
  • 3 eggs 
  • 15 oz of pumpkin purée 
  • 1/4 cup of evaporated milk 
  • 2 pie crusts 
  • OPTIONAL: Whipped cream

1. Cut your pumpkin in half, scoop out pumpkin guts ( stringy part and seeds ) and save seeds for roasting if you would like to. 

2. Dry off your half’s of pumpkin and wrap open side of pumpkin in tin foil

3. Pre heat oven to 350° F and place pumpkin half’s and seeds inside for 2 hours TIP: you are going to want to put the pumpkin half’s on a baking sheet to make it easier for taking out of the oven 

4. Mix all of your dry ingredients into a bowl while sifting each one as you add it to the mixture so that there are no clumps and you get even spicing, make sure to mix thoroughly so all spices are combined 

5. Once your pumpkin is done roasting in the oven take it out carefully and scoop out liquid in pumpkin then scoop out pumpkin inside, this should be very soft so scooping inwards with a spoon to get as much of it from the skin would work and place into a bowl

6. Mash pumpkin insides until you get most of the big chunks out this is to even it out a bit 

7. Mix in your eggs and evaporated milk into the pumpkin insides until combined 

8. Combine dry mixture with wets in a bowl and Mix with a hand or bowl mixer 

9. Mix until fully combined and is a bit smoother color should be even, an indicator that spices are evenly distributed, mixture will not be completely smooth, not a liquid should be some texture here and there but mashing should have gotten rid of big chunks 

10. Scoop the mixture into the pie crust molds and leave around 1/2 a centimeter of space from the pie filling to the pie crust edge 

11. Make sure to not wet pie crust edge and pre heat oven to 400° F 

Ingredients:

  • 1 cup brown sugar
  • 1 tablespoon flour
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon 
  • 1 teaspoon powdered/grounded ginger
  • 1/2 teaspoon nutmeg
  • 1/8 teaspoon cloves
  • 1/8 teaspoon cardamom
  • 3 eggs 
  • 15 oz pumpkin purée 
  • 1/4 cup evaporated milk 
  • 2 pie crusts 
  • OPTIONAL: Whipped cream

1. Cut your pumpkin in half, scoop out pumpkin guts, which include the stringy part and seeds, and save the seeds for roasting if you would like to 😋.

2. Dry off your pumpkin halves and cover the open side of pumpkin in tinfoil.

3. Preheat oven to 350° F and place pumpkin halves on a baking sheet in the oven for 2 hours.

4. Sift the dry ingredients into a bowl while. Mix thoroughly, so all spices are combined.

5. Once your pumpkin is fully roasted, take it out carefully, scoop out the liquid, and then the pumpkin insides. It should be very soft, so scooping inwards with a spoon to get as much of it from the skin would work. Place it into a bowl

6. Mash pumpkin insides until all the chunks are fully incorporated.

7. Mix in your eggs and evaporated milk into the pumpkin insides until thoroughly combined.

8. Combine the wet and dry mixtures into a bowl and mix with an electric mixer.

9. Mix until it’s fully integrated and appears mostly smooth with no big chunks remaining. The color should be even, indicating that spices are evenly distributed. 

10. Scoop the mixture into the pie crust molds and leave around 1/2 a centimeter of space from the pie filling to the pie crust edge.

11. Make sure not to wet the pie crust edge and preheat the oven to 400° F.

12. Place your pies into the oven once heated and bake for 55 minutes. They should have a dry, reasonably solid top and should not be runny on the inside. The inside should have still a somewhat mushy hold when done 

13. Once pies the pies have finished baking, place them somewhere to cool.

14. Your pumpkin pie can be served warm or cold, depending on your preference, and you can add whip cream if you like!

Enjoy!

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Sweet and Savory Roasted Carrot Recipe

INGREDIENTS

  • 1 bunch carrots
  • 2 TBS olive oil
  • 1 TBS salt (kosher preferred)
  • 1 TBS black pepper
  • 1 TBS DARK brown sugar
  • 1 TBS of either paprika or curry

Preheat your oven to 425°.

Grab the carrots out of this week’s Baskit. Wash them, peel them if you care, cut them lengthwise (hotdog style), chuck them in a bowl, and splash them with a couple of tablespoons of olive oil. Move the carrots around to ensure they have been well-coated.

In a small dish, combine one tablespoon salt (kosher salt if you’ve got it), one tablespoon black pepper, one tablespoon brown sugar (the darker, the better), and two tablespoons of either paprika or curry.

Chuck this mixture onto the carrots. Smush them around with a spoon or your hands to get the spices all over.

Spread the seasoned carrots into a single layer on a baking tray. Toss them in the oven for 20 minutes. They should be tender when you poke them with a fork and may need an extra 5-10 minutes (depending on how thick the carrots are).

The carrots will be sweet, salty, and spicy, and are confusingly delicious.

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Broccoli and Potato Soup (or None of Us Have Spoons Anyway Soup)

By M

This is a very adaptable recipe and can be as simple or not as you wish to make it. Add one variation or none at all. I really like the one-pot aspect for days when I Can’t Even. Bonus: it makes real good leftovers for when the Can’t Even lasts through the week.

Ingredients:

  • 1 potato
  • 1-2 heads of broccoli, about 2 C when chopped
  • 2 C liquid (stock, milk, water. See below)
  • Flair (see below)

Zero Spoons broccoli and potato soup

  1. Chop your potatoes and broccoli (or not, whatever works) 
  2. Cook the potatoes: microwave or boil or saute, anything that gets them soft.
  3. Add stock, water, or milk (whatever you have), add broccoli and cook for a few minutes, serve.
  4. Transfer everything to a blender, blend until smooth, and serve.   If you don’t have a blender or food processor, don’t worry.  Chunky soup is great too.
  5. Eat a handful of cheese out of the bag. If cheese makes it on top of, or into the soup, that’s ok too. 

One Spoon broccoli and potato soup

  1. Chop potatoes, broccoli, AND ALSO onions, celery, carrots. If you only like having the onion you can skip the celery or carrots. Or chop the carrot and skip the onion and celery. You do you, boo. 
  2. Add a little oil or butter in a pot then saute whatever veggies you chose together in the pot. 
  3. Add stock, water, or milk (whatever you have), add broccoli and cook for a few minutes, serve

Flex Broccoli and potato soup

Everything above PLUS cheese, sour cream, chives, parsley, 

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Avocado and orange salad

By Bruce

This is one of my favorite simple, plated (read: fancy) salads.    Just top salad greens (mix in some blanched kale if you like), with avocado and orange segments.   

Ingredients

     Simple citrus dressing:

  • 1/2 cup olive oil
  • ½ cup lemon juice, lime juice, orange juice, or any combination of these. 
  • Salt & pepper to taste (about ½ tsp each)

      Salad

  • Salad greens (1 head of lettuce or equivalent)
  • 1 C kale, slivered and blanched (optional)
  • 1 avocado
  • 1 orange

To make the citrus dressing, combine all ingredients and mix thoroughly.

Zero spoons avocado and orange salad

  1. Toss salad greens, avocado slices, orange segments with as much dressing as you want.
  2. Serve.

One spoon avocado and orange salad

  1. Blanch a fistful of kale, sliced into strips across the leaves.  Rinse in ice water and then drain. 
  2. Toss salad greens with the dressing and arrange on a plate. 
  3. Sprinkle the kale over top.
  4. Arrange slices of avocado and orange segments
  5. Serve.

Flex avocado and orange salad

  1. “Supreme” your oranges, by carving away the skin with a chef knife and then cutting out perfect orange segments.  how to supreme an orange
  2. Prepare the one spoon version, but this time arrange the slices of avocado and orange segments, alternating across the top of your salad greens
  3. Top with freshly shaved cheese (pecorino, romano, or parmesan would go nicely), slivered almonds, a sprinkle of minced parsley, mint, or cilantro, and a twist of freshly ground black pepper
  4. Flaunt that beautiful healthy salad on your social media platform of choice.  Look at you! You’re doing so well at quarantine self-care!