Farmers Daughter Herbs

sauteed-persimmons-green-beans-chives 1-1/2 lb. green beans, trimmed and cut

diagnally into 1/2 inch pieces.

3 tbsp. olive oil

3 ripe Fuyu (not Hachiya) persimmons*

(about1 lb.). cut 1/4 inch thick slices and

each slice cut into 1 inch pieces

1/2 cup 1 inch snipped pieces Fresh Chives


In a kettle of boiling salted water cook beans until just tender, 2 to 4 minutes, and drain. Plunge beans into a bowl of ice water to stop cooking and drain. (Beans may be prepared up to this point 1 day ahead and chilled, covered).

In a large heavy skillet heat oil over moderately high heat until hot but not smoking and saute' persimmons until lightly brown and softened, about 4 minutes. Add beans and 1/4 cup chives and saute', stiring gently until hot.

Transfer mixture to a platter and sprinkle remaining 1/4 cup chives on top.

Serves 8

*available at specialty produce markets

fuyu persimmons

Fuyu persimmons