Turmeric, Persimmon and Calamondin Harvested January in Massachusetts


Happy 2015! I was just outside with Jesse, on a balmy 24 degree New Years Day. We did our regular morning chores: took the trash out, brought the kitchen scraps to the compost pile, feed watered and let out the chickens, and then went to check on the bioshelter. While there, Jesse and I decided to pick a few of our almost ripe calamondin citrus. While still mostly green on the outside, they taste mostly ripe… a tart and juicy winter fruit. Perfect treat for the holiday season.


On the way out we looked down and realized it was time to harvest the turmeric roots… so fresh and perfectly ready to use (being dormant at this point, as if they have been in the fridge for a few months since they stopped growing in the fall.) We use the roots for a nice healthy tea, add it to curry based receipts, as a base inĀ fire cider, and eat it raw to help with inflammation.


Finally on our way back into the house, Jesse of course can’t be in the garden without eating at least oneĀ American persimmon. Luckily, there were still a few shriveled, starting to ferment, partially frozen, but sweet snacks hanging there for the picking. Yes, we picked and eat persimmons on New Year’s Day. Thanks to our thoughtful and successful permaculture design, the garden continues to give, well into winter.

Enjoy the season!