Living in a new part of the country means re-learning what “seasonal eating” is. We lucky people who live in the Bay Area are, well, spoiled. Winter doesn’t mean that farmer’s markets are limited to root vegetables, storage squash and the last of autumn’s apples. It means we get to pile all of those things along with many others, on top of fresh new lettuces and greens which, up in Sonoma, finally have enough water and shade to grow. After the searing summer heat and more peppers, eggplants and zucchinis than I ever care to see again, our winter garden is leafy, spicy and growing at the rate of a full salad bowl every other day. Like I said, lucky. When I first lived in the Bay Area, years ago, I worked for a dear friend at The Gardener, in Berkeley. The lessons I learned from her are innumerable, and among them was how to eat a persimmon.

Persimmons are not something I ever encountered as a child in Los Angeles. And of all the produce sent from California to New England, persimmons are seldom seen. Around here they show up at the start of November and stay on through the holidays, lending their festive orange glow to menus and decorative arrangements alike. While sort of intimidating and almost quixotic on the shelf, they are simple to prepare and easily digested by the body. Most importantly, they are delicious, sweet at first bite but without any lingering or excessive sugary taste.  My preferred variety is the Fuyu which is squat like a tomato and firm like an apple. These are eaten while still hard and crisp and are delicious in salads, with dry, salty cheeses, or in slices on their own.

Hachiyas, the larger, more oval shaped variety, are eaten soft and ripe when they are practically pudding in the skin. Both varieties are said to soothe sore throats and an irritated intestinal tract and contain enzymes that break down damaged cells and foreign microbes in the body. Pete came home from Sebastopol the other day with a bag full of both kinds so I have been enjoying them every way I can. Most recently I sliced them into this salad of the-best-spinach-I-have-ever-had (it is almost meaty in its richness), escarole and mustard greens. I added pomegranate seeds, another favorite winter fruit.

Pomegranates grow on trees all over town and my friend Emma has been plucking them from her Edenic back yard and bringing them to work, so I eat the seeds in my granola, in salads, dropped in a glass of soda water or prosecco…you get the idea.

Crunchy persimmon, the tart pop of pomegranate seeds, crisp, spicy greens. What’s missing? Oh yeah, cheese. I just discovered how much I love ricotta salata. It has an odd, almost springy texture that I really enjoy. I tossed the whole shebang in good olive oil, juice from half a lemon, and a sprinkle of Maldon sea salt. Now that’s my kind of winter meal.

Winter Salad with Persimmons & Pomegranate
serves one hungry person or two as a side

A handful of really good spinach*
A few large mustard or kale leaves
A few large escarole leaves
1 firm Fuyu persimmon
1/4 cup pomegranate seeds
2-4 oz ricotta salta, cubed or crumbled
1 T high quality olive oil
juice of half a lemon
Maldon or other flakey sea salt

* If you are able, try to get your hands on hearty spinach that has textured, knobbly leaves. It is more likely to have that lovely meaty quality I mentioned than “baby” spinach or more the more delicate, thin-leafed variety.

Put the spinach in a bowl and cover with cold water. Lift the spinach out. The sand and dirt will settle in the bottom of the bowl. Rinse the bowl and repeat until all the sediment is removed from the leaves. Do the same with the other greens.
Spin or pat the greens until very dry.
Using a paring knife, remove the stems from the mustard or kale by cutting each leaf lengthwise down either side of the stem. Cut or tear the stemless leaves into fork-bite size and place in a salad bowl. Cut or tear the escarole to a similar size and add to the bowl along with the spinach.
Cut the stem off the persimmon, then halve the fruit vertically. Some Fuyu persimmons contain seeds but many are seedless and just have a pretty flower-like pattern inside. Place one half, flat side down, on a cutting board and slice thin half moons. Do the same with the other half and add to the salad bowl.
Cut the pomegranate in half, vertically. Store one half in the fridge, covered, to enjoy later. Cut your remaining half in half again, vertically. Remove the seeds from the white pith and sprinkle over the bowl of greens. One half should yield at least 1/4 cup of seeds, sometimes more.
Add your cubed or crumbled ricotta salata, the olive oil and lemon juice and toss until salad is evenly coated. Add a good pinch of sea salt and a crack of black pepper and gently toss again. Enjoy as a light, vitamin-rich meal, a first course, or a fresh Thanksgiving side.
Other Fun Facts
Spinach is one of the best greens you can eat. It is very high in iron, clorophyll and vitamin A. It promotes peristalsis (the involuntary wave-like movement of the muscles in your digestive tract that moves your food through your system), soothes intestinal inflammation, is a great detoxifier and can help restore pH balance to your digestive system.
Pomegranate is another cleansing and cooling food which can be great in a season marked by celebratory and, often, heavy eating. Along with cranberries it is known to promote a healthy bladder and urinary tract. The astringent rind is said to make a good skin wash.
Escarole, cousin of endive, is high in vitamins C, K, and A, as well as calcium, iron and magnesium.
Mustard Greens are incredibly high in water content making them a great detoxifying, tonic food. They belong to the Brassica family which is widely considered to be one of the most powerful anti-cancerous groups of vegetables.
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3 Responses to Winter Salad, California Style

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  3. thANkS Ms. yeNNifeR! I have lots of many of these things: fuyus, pomegranates and spinach (and lemons!), but hadn’t been putting them all together in a salad. Thanks for the inspiration and reminder/new-info about the nutritional benefits of all…
    Love you honey bee! xxoo