Scarecrows...Persimmons...And Cookies... Oh My!
“I’ll miss you most of all, Scarecrow!”
Baum The Wizard of Oz
Being a connoisseur of scarecrows, when I came across this lovely couple, I had to stop and take their picture for posterity. Now
I ask you, are these guys not incredible!!
It’s officially Fall and persimmons are appearing here, there, and everywhere and I, being a persimmon lover, want to
share my persimmon story with you, dear friends and neighbors..
Some years ago, my Dad lived on four acres of lime trees in Valley Center, a community up in the hills
between Temecula and San Diego. As Valley Center is not far from the Mexican border, my Dad always had plenty of guys who were looking for work to help him with the trees. He would practice his Spanish with them, give them food, spend time talking to them
about their lives in the country they had just left and what they hoped to find in America. My Dad loved to talk to people, any kind of people. Many of these guys who wandered into his yard were from Guatemala, which is a very long way from the border. They
told tales of murder, desperate hunger, desperadoes waiting to rob these migrants and were beyond grateful for a few sandwiches and a bottle of water. But I digress...we were talking about persimmons.
While he still lived in Valley Center, before his wife passed away and he moved to Ajijic, Mexico himself, he had an extremely prolific Hachiya persimmon tree. I would go down for the day to visit them and he would give me a
big bag of persimmons. I would send some to my cousin, Cindy, eat a lot of them and occasionally make persimmon cookies. I’m still mad that he sold that lovely home and moved to Mexico. He’s been in heaven for a while now, but I treasure the memories
of those days in Valley Center, Dad’s persimmons, and the delicious champagne we occasionally sampled together.
At one time a persimmon tree grew down in the lower
reaches of our yard. It sat down there doing its job for years and then one day, apparently tired of life, it broke in two. What a disappointment, as the fruit was delicious and I had finally learned how to do something with them, other than just wait
greedily for them to ripen and devour them.
Fortunately, it was overlooked. No one was in a hurry to tear it away from the last shred of stump the tree was still
clinging to. For a while, I forgot about it and then one morning walked down to look at it, and discovered there was more fruit than I could count! Hard and pale orange, but they would ripen beautifully by November. Persimmon cookies!
One windstorm too many separated the tenuous coupling between branch and root and that was that Some years later I planted a persimmon down there in the lower region, a Fuyu. I have
never had even one persimmon from that tree. It’s really in a bad spot, forced to fend for itself as far as water and sunlight are concerned. If it ever bears anything, the squirrels get to them first.
It struck me that the broken persimmon is a picture of what God could do with our lives if we would let Him have his way. If we could cling to Him, as the persimmon clung, tenaciously, to its roots, God would fill
us with his grace, his spirit, and we, too, would provide a harvest of good fruit; love and peace, patience and self-control, joy… oh yes! a huge crop of joy, regardless of circumstances. Right now I am clinging like never before as John, my best friend,
husband and oatmeal cookie lover has been in the hospital for a week now with pneumonia and severely compromised lungs. The doctors are planning to remove his breathing tube today to see if he can breathe on his own. If you have a minute, breathe a prayer
for him. That’s what we do in the family of God, we pray for each other.
Now that our persimmon tree is gone, and Dad and his persimmon tree are no longer within
my reach, I look longingly at the few persimmon trees in our area and consider introducing myself to their owners, somewhat like Oliver Twist, “Please sir, could I have some more?”
Preheat oven to 350 degrees
1 tsp. baking soda
1 cup persimmon pulp (Hachiya persimmons, not Fuyu)
2 cups flour
½ tsp. cinnamon (I like cinnamon so my tsp. tends to be heaping)
½ tsp. ground cloves
½ tsp. nutmeg
½ tsp. salt
½ cup butter (softened)
1 cup sugar
You can also add a cup of chopped nuts, raisins, chocolate chips or some of all three.
Puree persimmon pulp in blender. If you cut the top off the persimmon and squeeze the ripe fruit over the blender, it will spill right out. Then dissolve the soda into the pulp. It will become very thick, like pudding.
Blend together flour, cinnamon, cloves, nutmeg and salt.
Stir in dry ingredients, persimmon-soda mixture and raisins/nuts/chocolate chips.
Drop by teaspoonfuls onto well-greased cookie sheets.
Bake at 350 10-12 minutes.
Makes 5-6 dozen. These freeze well.
Drop a dozen in a Ziploc bag and give them to someone you love, or someone who needs to be loved. Or hide them in your freezer
and eat them all yourself one rainy day (I use that term laughingly as Southern Californians get a spoonful of rain infrequently) in February.
“Behold, how good and pleasant it is when brothers dwell in unity! It is like the precious oil on the head, running down on the beard, on the beard of Aaron, running down on the collar of his robes. It is like the dew of Hermon, which falls on the mountains of Zion.
For there the Lord has commanded the blessing, life forevermore.” Psalm 133
It is said that this precious oil is oil of persimmon. God bless you, every one!