Leila A. wrote:
> Julia Altshuler > wrote in message news:<67xld.93937$R05.16158@attbi_s53>...
>
> Here in California the persimmons are in full season - gorgeous and
> colorful. Can you get those where you are? Perhaps not so cost
> effective. ARound here, in East Oakland, they fall off people's trees.
> If you see "organic" persimmons for sale in the market, you know some
> entrepreneurial hausfrau just sold her back yard production to the
> equally entrepreneurial produce guy.
>
> Back to your question - along with figs and autumn fruit, how about
> nuts in the shell, like Brazil nuts, pecans, almonds etc.? Of course
> they're still not cheap...And in another couple of weeks we'll be
> seeing gorgeous citrus - tangerines, blood oranges. The navel oranges
> and Texas ruby grapefruit are already in.


Here in New England, the long dark days in the produce section are
beginning. The situation isn't nearly as bad as it was a generation
ago, but it can still be pretty bad compared to California. All winter
we can depend on excellent citrus and a representation of other fruits
and vegetables but nothing in that tastes ripe and fabulous. Right now
we still have local apples and pears. I like the idea of nuts. They're
a natural with cheese, look good and are available.


I have a few days off. When I go in again, I can see what the reception
was to my orange crowns. They might be the ticket all winter since
they're available, look fancy and are inexpensive. I'll keep persimmons
in mind. I see them only rarely. The entrepreneurial spirit reminds me
of the way coconuts came to market in South Florida when I was little.


--Lia