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From the sublime to the sublime.  We came to the beach on New Year’s day with the car full of projects and books and instruments (well…a ukulele  anyway) AND the last few persimmons from Richard and Juli’s big persimmon harvest this late fall.

R wanted to make persimmon chutney so we looked up recipes on line and I found there was a Martha Stewart Utube video so off we went.  It’s fabulous so I’m passing along Martha’s recipe.  We made no changes.

Martha’s Persimmon Chutney

1 c. apple cider vinegar

1 c. brown sugar

1 c. golden raisins

1/2 cup finely chopped shallot

zest of 1 lemon

juice of one lemon

1 granny smith apple peeled, cored and chopped

1″ section of fresh ginger peeled and minced

1 large jalapena pepper, finely chopped

1 1/2 tsp salt

4-5 fuyu persimmons (about 2 cups) peeled and chopped

ingredients

ingredients 2

place the vinegar and all other ingredients in a pan over medium heat, cook simmering and stirring for 20 minutes (first R, then Martha)

add persimmons

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then add the persimmons and simmer for an additional 20 minutes…

add persimmons 2

(Don’t bother trying to get a close-up while the chutney is cooking…ahem)

syeam

This stuff is fabulous hot, great cold the next day…we had it with left overs, the next day with salmon, and tonight with a sandwich plate…

dinner

The rest of the week has been amusements of various sorts,

hawk creek drg

bike ride

sewing

r heads out

…and then the sunsets…

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the real sunset friday

sunset 2