It’s amazing to me how much the locavore movement has taken root in just a few years.  This morning, in the crowded ‘oh my god, it’s two days before Thanksgiving’ grocery store panic I heard people repeatedly asking ‘Is this organic? Where does it come from?’  It’s great to see such interest in where our food is coming from.  I really believe that we are in the midst of a food revolution.  I see more of an emphasis on family meals, local products and cooking for oneself.  I think it is fantastic and hope that we continue with this trend for a long time.

At the Farmer’s Market, persimmons and pomegranates are both in season.  They work extraordinarily well together in the following salad recipe. I love the red of the pomegranate, the orange of the persimmon and the green of the lettuce on the plate.  There are two types of persimmons available in the marketplace right now:  Fuyu and Hachiyas.  Fuyus are firm, squat and round.  They are meant to be eaten out of hand, like an apple.  Hachiyas are only edible when they are very soft and are best used for puddings and baked goods.

Persimmon and Pomegranate salad with Butter Lettuce

From Joyce Goldstein’s Mediterranean Fresh

Serves 6

2 heads of butter lettuce, leaves separated

3 ripe Fuyu persimmon, peeled and cut into wedges

Seeds of 1 large pomegranate (about a cup)

1/2c pomegranate and nut oil dressing made with hazelnut oil (recipe follows)

¼ cup toasted hazelnuts, coarsely chopped for garnish

Combine the lettuce, persimmons and pomegranate seeds in a large bowl and toss with the dressing.  Serve immediately, topped with toasted nuts.

Pomegranate and nut oil dressing

Mediterranean Fresh by Joyce Goldstein

4 Tbsp. pomegranate molasses

2 Tbsp. fresh lemon juice

2 Tbsp. Hazelnut oil

2 Tbsp. Olive Oil

Salt to taste

Whisk the ingredients together and add salt to taste.

Enjoy!