Recipe: Old favorite made with (finally) ripe Fuyu
![]() (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.
![]() or Hachiyas, which are more heart-shaped. |
![]() |
Comments
0 comments have been posted.Sacramento Digs Gardening to your inbox.
Sites We Like
Garden Checklist for week of July 21
Your garden needs you!
* Keep your vegetable garden watered, mulched and weeded. Water before 8 a.m. to reduce the chance of fungal infection and to conserve moisture.
* Feed vegetable plants bone meal, rock phosphate or other fertilizers high in phosphate to stimulate more blooms and fruiting. (But wait until daily high temperatures drop out of the 100s.)
* Don’t let tomatoes wilt or dry out completely. Give tomatoes a deep watering two to three times a week.
* Harvest vegetables promptly to encourage plants to produce more. Squash especially tends to grow rapidly in hot weather. Keep an eye on zucchini.
* Pinch back chrysanthemums for bushy plants and more flowers in September.
* Remove spent flowers from roses, daylilies and other bloomers as they finish flowering.
* Pinch off blooms from basil so the plant will grow more leaves.
* Cut back lavender after flowering to promote a second bloom.
* It's not too late to add a splash of color. Plant petunias, snapdragons, zinnias and marigolds.
* From seed, plant corn, pumpkins, radishes, winter squash and sunflowers.