My husband recently decided our garden was done for the season and he and my 11 year old son harvested a lot of peppers and filled up a big plastic plastic bowl with them. Then, he sent my 11 year old around door to door to knock on neighbors doors to ask them if they wanted any peppers. Our one neighbor wanted all of the peppers. She took the bowl in to her house, dumped out the peppers to keep, and then filled the whole bowl up with persimmons to give to us (since she had a lot of those).

We are always giving neighbors veggies from our garden and then they often randomly drop stuff off for us too. It's a good way to meet your neighbors if you haven't yet!

Anonymous wrote:Gift bags to teachers, neighbors, friends, church peeps, family, postal delivery person

Wonderful ideas! Thank you!

Anonymous wrote:Gift bags to teachers, neighbors, friends, church peeps, family, postal delivery person

Also coworkers

Gift bags to teachers, neighbors, friends, church peeps, family, postal delivery person

Anonymous wrote:I'm looking forward to doing this with mine when my tree starts producing!
https://sf.eater.com/2023/11/20/23966186/hoshigaki-hachiya-persimmon-how-to

I'm the overwhelmed fig tree poster from fall. I'll look in my canning books for you!

Fascinating. This just took me down an entirely fun culinary rabbit hole. Thank you

Hi it's the fig poster. All I could find were pudding recipes. There's one in Joy of Cooking, which also has a section saying the pulp is good in bread, pudding, and cake batter. My other preserving book recommends pulping them and freezing it in one cup quantities for recipes. Here is their pudding recipe:

1 cup frozen persimmon pulp (opposite), thawed
1 cup sugar
1 large egg
2 tablespoons unsalted butter, melted or at room
temperature
1/2 cup milk
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
Half teaspoon baking soda
Half cup Yogurt or buttermilk
Cold milk for serving

Preheat the oven to 350°F. Butter an 8- or 9-inch
square baking dish.
In a large bowl, use a wooden spoon to beat the
persimmon pulp, sugar, and egg until smooth. Beat
in the butter and milk.

In a medium bowl, sift together the flour, baking
powder, and cinnamon. In a small bowl, stir the bak-
ing soda into the yogurt. Add the four mixture to
the persimmon mixture alternately with the yogurt
mixture, stirring until just incorporated. Scrape into
the prepared pan and bake for 45 minutes, or until
the edges start to pull away from the sides of the
dish and the top is set and nicely browned; it will
still be very moist inside. Serve warm, scooped into
bowls with milk poured over.

They are like $3.99 at Safeway. Set up bags of them with a free sign or sell them.