For the month of November, the TK chefs celebrated persimmons, which are famously ripe in the autumn. In the classroom we passed around Fuyu and Hachiya persimmons and observed their shape, color, texture, and aroma. And of course we sang a silly song about persimmons, too (to the tune of Row, Row, Row Your Boat):
Persimmons, persimmons, crunchy or soft; Autumn in a bite.
Chocolate, Fuyu, Hachiya, fill us with delight!
In the kitchen classroom, which was indoors this month due to rainy weather, we practiced slicing Fuyu persimmons and Shinko Asian pears with our wavy knives. Tossed into a colorful salad with kohlrabi, orange juice, crispy chickpeas, and extra-virgin olive oil, the fruit added to a salad that delivered many interesting textures and flavors.
