In my CSA box: Kubota squash, persimmons
I've had persimmons before, and they gave me a funny feeling in my mouth. Anybody know how to prepare them so as to avoid this?
Also have a lovely kubota squash--looks kind of like a pumpkin. Ideas on best way to fix it?
I used a red kuri squash in Dorie Greenspan's recipe "Pumpkin Stuffed with Everything Good" http://www.epicurious.com/recipes/food/views/Pumpkin-Stuffed-with-Everything-Good-361169
Here's my post about it http://chowhound.chow.com/topics/7313...
This is a local place, however the website is very informative. The left column shows the items (over 1000) they sell and links onto a description, photo and usually has a few recipes linked at the bottom of each page.
There are two types of persimmons. One kind you can eat like an apple and the other needs to be prepared.
What kind of persimmon, are they tear-drop shaped or do they have a flat bottom?
Persimmons will give a bad taste in the mouth if they're not ripe, most important for the Hachiya (tear drop) type. You eat those when they are mush/soft. We're in the peak of persimmon season, so that shouldn't be a problem for the flat-bottomed ones.