We have had great weather this week. Perfect fall days. Unfortunately, I had to spend a great deal of time indoors ensuring that my granddaughter got caught up on her school work. Monday, the teacher sent home a note that 14 books and tests were due by Thursday, and she only had finished 2.
Well, long story short, we got it done.
Back to gardening: I got the winter lettuce planted. Covered it with a row cover for protection. Next morning all kinds of sunken in places, guess the squirrels played tag on it. We finally have a bunch of green tomatoes. I check every morning, and pick any that have a slight blush, wrap them in paper, and let them ripen.
The persimmons are starting to ripen, but most are still hard. Still, I have learned how they look and feel, so every day I am able to get a few to eat. I found a recipe for persimmon candy that I will try this week or next.
Green beans are still putting out like crazy. This was our best crop this year. Hubby's corn is nearly ready to harvest. Soon I will begin putting my gardens to bed, and plant some winter wheat in some for harvest next spring.
If anyone knows how to process persimmon seeds for coffee, would you please let me know? I have done a search, but so far, no success on how to, just lots of articles saying you can, and confederates did it during the civil war. I can't seem to get the gel off the seeds, it's just like glue, but won't wash off. LOL. Have a great weekend. God Bless.
Roasting persimmon seeds is similar to roasting pumpkin seeds. Place the seeds on a cookie sheet. Roast the seeds for 30 minutes at 300 degrees Fahrenheit, stirring them every 10 minutes. Then grind them up in the coffee grinder and use as you would ground coffee. Can’t help you with the gel.
You might try the trick used with tomato seeds to clean them up quickly use some Oxi-Clean in water and put the seeds in. I would start with just a couple of seeds to see what happens. Might work to get that gel off.
The amaranth sounds interesting. I had looked it up on Wikipedia earlier. It certainly is a multipurpose plant, from the leaves to the seeds and the roots, with lots of healthy benefits.
I’d just roast them with the gel still on, then winnow after roasting.