Native Oklahoma Persimmons 101

Persimmons are beautiful simply served on a dish by themselves. Photo by Rylee Roberts

(Originally published Fall, 2010) While sitting at the breakfast table as a young girl, I could look out the window this time of year and watch the squirrels scamper like mad up and down the trees just across the fence line along our garden.  They were scrambling to see who could harvest and store the highest number of Oklahoma native persimmons, the bright orange to dark amber fruits tempting them to work extra hard. Even by squirrel standards.  Occasionally, I would wander outside, cross the fence and collect a few of the fruits I knew for sure were ripe, but at that age it was a guessing game for me.

Persimmon tree during autumn.

Sometimes I would choose them at a stage too firm and orange (green) and suffer the consequences of a horrible experience – something like all the moisture being sucked out of my mouth, with no way to quench the thirst!  But the ripe persimmons…ah, those were nice.  And still are.

My father brought some to our Thanksgiving dinner on Thursday and luckily not all of them got eaten.  I have them now and I thought I would share a few basic pieces of information in case you are outside and see them in a tree somewhere.  They are worth your harvesting time.

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Emptynesterology

From the moment you got the keys to your first rental home you’ll be sharing with your friends, you drove by the location every day after work.  When you walked through each room showing us or your guests the patio or the pocket doors, your face beamed with excitement.  It reminded me of the same look you had when we went on vacation and you were exploring the hotel room, or spending the night with a grandparent.  You would run around the space, look at us, and show us “this!” or “THAT!” Continue reading Emptynesterology

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Oklahoma Cooking: Roasted Red and Green Tomatoes With Fresh Herb Dip

This morning, the farmer’s market offered a surprise.  There were a few late peaches out of Porter, and still a good many Jonathan apples fresh off the tree.  However, I was especially happy to see a bowl of freshly ripened small tomatoes from the gentleman who opened Granny Had One in Guthrie years ago.  He said, “I just picked them last night.”  So, I bought three pounds, and went on my way…straight to my kitchen.  Later, I gathered a few peppers and some okra from my own garden and had to cut back several large tomato vines as they were growing out across my lawn.

About 100 small green tomatoes got sacrificed in the process.  Green tomatoes are actually quite versatile.  I knew I could make a small batch of relish, quarter them and put them into a casserole, create another ratatouille with them, or…of course, fry them.  But I wanted to create something simple to go with Sunday lunch or to eat while watching the football game.  So, I decided to try roasting the two ripeness levels of tomatoes together, and creating an herb dip to go with them.  I’m really glad I did, because the recipe worked very nicely.

The dish would stand alone for a vegetarian, serve as a great side to any center of the plate, or be a nice complement to a “dressed up” OR “dressed down” buffet.  Prep time is 10 minutes.  Cooking time is 25 minutes. And, the dip prep time is also ten minutes but can be made while the dish is cooking.  Here we go! First, preheat your oven to 400 degrees Fahrenheit.  Next… Continue reading Oklahoma Cooking: Roasted Red and Green Tomatoes With Fresh Herb Dip

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Barbershop Theology — God Almighty

“Good God Almighty!” The words were as emphatic as they were profane; those three words seemed to be the natural and uninhibited expression in the moment. I looked to the entrance of Dad’s barbershop to see a soldier in his dress greens framed by the doorway. He was grinning ear to ear. I think he was home on leave or perhaps getting ready to ship out to Viet Nam . . . or perhaps not. Why I remember that heartfelt exclamation I do not know, but it was joyous and offered with a knee slap and tobacco stained grin. The old man in blue Oshkosh overalls couldn’t help himself, he was surprised and pleased. It brings me to a couple of thoughts about cursing, profanity, and the pseudo-therapy we find in using expletives to express our passion. Continue reading Barbershop Theology — God Almighty

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On the Horizon: Things are Bigger in Texas (and the “Neighboring State” effect)

Funny how a little rain can make all the difference in how things look. It’s been so dry that even the well-watered plants around the house have been looking a little thirsty. But if you think it’s been dry here, just head south to Texas. I was there in September and the leaves were already falling from the severe drought they have been dealing with.

So while we have been dry, they are parched, which has just exacerbated what has been a growing problem for the Lone Star State…lots of people and not enough water for them. In this week’s video blog we take a closer look at Texas’ thirst and the implications that could have on Oklahoma’s water supplies.

~Rob McClendon

 

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Showcasing Red Dirt culture ~ authored and managed by contributors with connections to the great state of Oklahoma.