100 mile challenge

Have you seen this show? It is really cool! I watched it today for the first time. It gives you a lot to think about, especially since it makes you eat seasonally. In the spirit of the 100 mile challenge, Rebekah and I picked wild persimmons today. Persimmons grow like crazy here, and this year there is a bumper crop. I had planned to pick some as a treat for the goats, but ran across a recipe for persimmon bread and decided the goats could have what was left after I made a loaf.

We picked 4 pounds of ripe fruit, the bread recipe calls for 1 1/2 cups of persimmon puree.

Since they are wild, they aren't very large....but they are very flavorful!The first step of making the bread is pulling off the caps, and washing the fruit.Next we run them through a food mill to remove the pulp.To make the bread, cream together 1/2 cup butter, 1 cup sugar, and 2 eggs; set aside. Sift together 1 1/2 cup flour, 1 tsp baking soda, 1 tsp baking powder, and 1 tsp salt. Add 1 1/2 cups persimmon puree and the flour mixture to the butter mixture. Add 1/2 cup nuts if desired....I added 1/2 cup of chopped dates instead. Spread batter into an 8x11" buttered pan and bake at 350 for about 40 minutes.

This would be really neat to serve with Thanksgiving dinner. Topped with a cream cheese frosting it's a yummy dessert!