\r\n\r\nIn search of fun and tasty fall and holiday traditions to post,\r\nwe turned to the experts. We asked some of the chefs from our upcoming celebration\r\nof Appalachian food and culture, Root Bound 2018, to share some of\r\ntheir favorites. For John Stehling, owner/chef of\r\nthe popular Early Girl Eatery in Asheville, it’s visions of Persimmon Bread\r\nthat dance in his head this time of year. "I am always excited for the fall harvest. Two of my\r\nfavorite crops are the candy roaster squash and persimmons. As a kid, I grew up\r\ncollecting persimmons (the American ones, not the Asian persimmon). We would take them home and have mom-made cookies and pudding. \r\nI still enjoy the treasure hunt for them today- although they are a lot harder\r\nto find."\r\n\r\n Native persimmons grew in the forests where John was raised, but wild lands\r\nare increasingly infringed on and built upon and foraged foods are now harder to find. Ripe fruit of the cultivated strains range from glossy light yellow-orange\r\nto dark red-orange depending on the species and variety. Inspired by that memory, John created this recipe for persimmon bread that he shared! \r\n\r\n \r\n\r\n\r\n\r\nPersimmon Bread Instructions:\r\n\r\nPreheat oven\r\nto 350 degrees F\r\n\r\nGrease a loaf\r\npan\r\n\r\nCombine pulp\r\nand soda; let stand 5 minutes\r\n\r\nMix together\r\nflour, spices, baking powder and salt\r\n\r\nCream sugar\r\nand butter, beat in egg and add persimmon-soda mix\r\n\r\nAdd to flour\r\nmix\r\n\r\nIf including\r\noptional raisins and nuts, stir into loaf pan\r\n\r\nBake 50-55\r\nminutes To prevent discoloration, mix 1/8 teaspoon powdered ascorbic acid (vitamin C) into each quart of persimmon pulp. Pack in plastic zip-lock bags. These can be stored for up to a year Now cozy up and enjoy the sights and aromas of autumn, including your own freshly baked persimmon bread! For gorgeous Chinese lanterns or other seasonal décor, try Oakleaf Flower and Garden.