We’re right in the middle of persimmon season. At the restaurant, we buy 12 to 15 cases of Fuyu persimmons — a non-astringent, squat variety — from Lightsey Farms in Mexia. We let them ripen outdoors ...
“Persimmons look and taste like the fall season,” says Rachel Sullivan, the farm assistant at Frog Hollow Farm, a Brentwood, California, farm currently in the middle of its annual persimmon harvest.
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