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California persimmon salad a colorful mix for holidays

Recipe: Fresh fruit, greens combine in this healthy side dish

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Beautiful fall produce makes a colorful California salad.
(Photos: Debbie Arrington)

Give your Thanksgiving feast (or other holiday get-togethers) a distinctive sense of place as well as season with this very California salad.

Besides featuring such local favorites as fresh Fuyu persimmons and pomegranates, this salad is as colorful as it is tasty. California-grown dates, almonds and raisins add texture and contrast to the gem-bright fruit, set off by a bed of mixed baby greens fresh from the garden (or farmers market).

Pomegranate balsamic vinegar gives the dressing a fruity note, too.
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Make this with fresh ingredients.

Expecting a crowd? This recipe can be easy doubled, tripled or more.

California persimmon salad
Makes 4 servings

1 large Fuyu persimmon, peeled and thinly sliced
1/3 cup pomegranate seeds
1/4 cup chopped dates
1/4 cup raisins
1/4 cup chopped almonds
3 cups fancy mixed baby greens, washed and roughly chopped

For vinaigrette:
3 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar (preferably pomegranate)
1/4 teaspoon sugar
Salt and pepper to taste

In a large bowl, put persimmon, pomegranate seeds, dates, raisins, almonds and greens. In a jar or small bowl, combine olive oil, balsamic vinegar, sugar, salt and pepper; shake or whisk until blended.
Drizzle vinaigrette over salad ingredients. Toss to coat. Serve.




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RECIPE

A recipe for preparing delicious meals from the bounty of the garden.

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Garden Checklist for week of July 7

Take care of garden chores early in the morning, concentrating on watering. We’re still in survival mode until this heat wave breaks.

* Keep your vegetable garden watered, mulched and weeded. Water before 8 a.m. to conserve moisture.

* Prevent sunburn; provide temporary shade for tomatoes, peppers, eggplant, melons, squash and other crops with “sensitive” skin.

* Hold off on feeding plants until temperatures cool back down to “normal” range. That means daytime highs in the low to mid 90s.

* 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.

* Some weeds thrive in hot weather. Whack them before they go to seed.

* Pinch back chrysanthemums for bushy plants and more flowers in September.

* Harvest tomatoes, squash, peppers and eggplant. Prompt picking will help keep plants producing.

* 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.

* One good thing about hot days: Most lawns stop growing when temperatures top 95 degrees. Keep mower blades set on high.

* Once the weather cools down a little, it’s not too late to add a splash of color. Plant petunias, snapdragons, zinnias and marigolds.

* After the heat wave, plant corn, pumpkins, radishes, winter squash and sunflowers. Make sure the seeds stay hydrated.

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