Here are more delicious produce notes from The Produce Geek. U-m-m-m! You may want to visit the Website (click on the logo) and take another peek. The Produce Geek’s also got other recommendations there!

Persimmons

PEAK SEASON | BEST FLAVOR

Few fruits confuse shoppers more than Persimmons. Why? There are two main kinds of Persimmons sold in North American supermarkets – one is un-edible until super soft, the other can be eaten firm… oh, and they kinda look similar. It is peak season for Persimmons from California. They’re a fantastic fall and early winter flavor – rich, sweet and just a little spiced. This is what you need to know about the two primary varieties to have a great seasonal eating experience, not one that makes your mouth pucker up worse than “bitter-beer” face:

Sweet with fall spice flavor. LEFT: Cone-shaped Hachiya Persimmons to eat soft. RIGHT: Flat-shaped Fuyu Persimmons to eat firm.

Fennel

PEAK SEASON | BEST FLAVOR

Also referred to as Anise, Fennel has a distinctive licorice flavor that softens and sweetens during cooking. The texture is similar to Celery without the stinginess. Shaved Fennel bulb can be used raw in salads for a delicious crunch. Roasting sliced Fennel brings out a rich sweetness and sautéing Fennel is luxurious. A cool weather vegetable, Organic and Conventional Fennel is in peak season from California this month. Try out some recipes this week to see if any will be Thanksgiving dinner worthy – you’ll be surprised!

Fennel, aka Anise. The bulb is sliced or quartered to be cooked or roasted, or sliced thin for eating raw.

Select Fennel that has a clean, firm, white bulb and healthy-looking green tops. Store it in the fridge crisper for up to 1-3 days, in a bag for 2-4 days. Remove the stems and green fronds, slice the bulb in half, remove the fibrous heart, then slice away! But don’t throw away all the fronds since they can be used as a fresh herb or garnish.

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