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Try this delightful persimmon pudding

Recipe: Old favorite made with (finally) ripe Fuyu

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Persimmon pudding is a delicious, easy dessert based on a Midwest classic. Add raisins if desired.
(Photos:
Debbie Arrington)

Fuyu persimmons take awhile to get to pudding stage. Several weeks after harvest, my Fuyus are finally reaching that jelly texture needed for baking and puddings.

This delightful pudding is legendary in the Midwest. For three decades, it appeared as part of the directions for using Dymple's Delight canned persimmon pulp.

Dymple's Delight was the creation of Dymple Green, who operated with her husband, Vernon, a persimmon packing company that shipped the sweet pulp worldwide. The Greens used only native persimmons, a variety that grows from Virginia to Indiana.

Mrs. Green passed away in 2012, but her pudding lives on. Her hometown of Mitchell, Ind., celebrates an annual Persimmon Festival each September. The top prize goes to the best persimmon pudding.

Persimmon puddings have a slightly lighter texture and different flavor made with Fuyus or Hachiyas, the persimmons most commonly found in California. But they still make delicious pudding.
In this version, I scaled the recipe down for 1 cup of pulp (about two or three large persimmons) and added raisins.

Dymple's Delight persimmon pudding

Adapted from Dymple's Delight
Makes 9 servings
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This recipe can use ripe Fuyus, the flatter persimmons, above,
or Hachiyas,
which are more heart-shaped.

Ingredients:
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
3/4 cup sour cream or buttermilk
1/2 teaspoon baking soda
1 cup persimmon pulp
1 cup sugar
1 large egg
2 tablespoons whipping cream
1 tablespoon honey
2 tablespoons butter, melted
1/2 cup raisins (optional)

Instructions:
Preheat oven to 350 degrees F. Grease an 8-by-8-inch baking dish.

Sift together flour, baking powder and cinnamon. Set aside. Stir baking soda into sour cream or buttermilk. Set aside.

Combine persimmon pulp and sugar in a large bowl. Mix well. Add egg, beating well. Alternately, add sour cream/buttermilk mixture and flour mixture. Stir in cream and honey. Add raisins, if desired. Fold in melted butter.
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After an hour of baking, the pudding is ready.

Pour batter into prepared baking dish. Smooth surface with a spatula. Bake until the center is set, about 55 to 60 minutes. Serve warm, with whipped cream if desired.

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Garden checklist for week of May 31

Remember to water early. No more rain is in the immediate forecast.

* It’s not too late to transplant tomatoes, peppers, eggplant or other summer favorites. Make sure they stay hydrated.

* From seed, plant corn, melons, pumpkins, radishes, squash and sunflowers.

* Plant basil to go with your tomatoes.

* Transplant summer annuals such as petunias, marigolds and zinnias.

* It’s also a good time to transplant perennial flowers including astilbe, columbine, coneflowers, coreopsis, dahlias, rudbeckia, salvia and verbena.

* Let the grass grow longer. Set the mower blades high to reduce stress on your lawn during summer heat. To cut down on evaporation, water your lawn deeply during the early hours of the morning, between 2 and 8 a.m.

* Tie up vines and stake tall plants such as gladiolus and lilies. That gives their heavy flowers some support.

* Dig and divide crowded bulbs after the tops have died down.

* Feed summer flowers with a slow-release fertilizer.

* Mulch, mulch, mulch! This “blanket” keeps moisture in the soil longer and helps your plants cope during hot weather.

* Cut back fruit-bearing canes on berries.

* Feed camellias, azaleas and other acid-loving plants. Mulch to conserve moisture and reduce heat stress.

* Cut back Shasta daisies after flowering to encourage a second bloom in the fall.

* Trim off dead flowers from rose bushes to keep them blooming through the summer. Roses also benefit from deep watering and feeding now. A top dressing of aged compost will keep them happy. It feeds as well as keeps roots moist.

* Pinch back chrysanthemums for bushier plants with many more flowers in September.

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Food in My Back Yard (FIMBY) Series

Lessons learned during a year of edible gardening

WINTER

Is edible gardening possible indoors?

Hints for choosing tomato seeds

Starting in seed starting

Why winter is the perfect time to plant fruit trees

When to plant? Consider staggering your transplants

How to squeeze more food into less space

Potatoes from the garden

Plant a fruit tree now -- for later

Win the weed war by tackling them in winter

Tips for planting bare-root trees, shrubs and vegetables

Time to give vegetable seedlings some more space

Ways to win the fight against weeds

FALL

Dec. 16: Add asparagus to your edible garden

Dec. 9: Soggy soil and what to do about it

Dec. 2: Plant artichokes now; enjoy for years to come

Nov. 25: It's late November, and your peach tree needs spraying

Nov. 18: What to do with all those fallen leaves?

Nov. 11: Prepare now for colder weather in the edible garden

Nov. 4: Plant a pea patch for you and your garden

Oct. 27: As citrus season begins, advice for backyard growers

Oct. 20: Change is in the autumn air 

Oct. 13: We don't talk (enough) about beets

Oct. 6: Fava beans do double duty

Sept. 30: Seeds or transplants for cool-season veggies?

Sept. 23: How to prolong the fall tomato harvest 

SUMMER

Sept. 16: Time to shut it down? 

Sept. 9: How to get the most out of your pumpkin patch

Sept. 2: Summer-to-fall transition time for evaluation, planning

Aug. 26: To pick or not to pick those tomatoes?

Aug. 19: Put worms to work for you

Aug. 12: Grow food while saving water

Aug. 5: Enhance your food with edible flowers

July 29: Why won't my tomatoes turn red?

July 22: A squash plant has mosaic virus, and it's not pretty

July 15: Does this plant need water?

July 8: Tear out that sad plant or baby it? Midsummer decisions

July 1: How to grow summer salad greens

June 24:  Weird stuff that's perfectly normal

SPRING

June 17: Help pollinators help your garden

June 10: Battling early-season tomato pests

June 3: Make your own compost

May 27: Where are the bees when you need them?

May 20: How to help tomatoes thrive on hot days

May 13: Your plants can tell you more than any calendar can

May 6: Maintain soil moisture with mulch for garden success

April 29: What's (already) wrong with my tomato plants?

April 22: Should you stock up on fertilizer? (Yes!)

April 15: Grow culinary herbs in containers

April 8: When to plant summer vegetables

April 1: Don't be fooled by these garden myths

March 25: Fertilizer tips: How to 'feed' your vegetables for healthy growth