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There are only 3 Walnut Creek Sunday markets remaining this year, but that’s plenty of time to gather up all the goodies you’ll need for celebrations with family and friends. You’ll find just what you need for making up gift baskets filled with local products such as honey, jam, cookies, soaps, candles, bags of coffee and rice, pickles, wine, almond butter, dried fruits, nuts and citrus.
And if you’re looking for simple ways to decorate and make delicious cookies, puddings and vinaigrettes don’t forget to pick up some persimmons and pomegranates. Several local growers at the market offer these two December favorites so you won’t have any trouble finding a supply.
 Persimmons are just beautiful to look at and with a quick wipe with a soft cloth they show off a deep orange sheen. Both types of persimmons, hachiya and fuyus, make striking centerpieces when placed along with other fruits and leaves down the center of the dinner table.
Choosing persimmons is all about what they’re going to be used for. Acorn shaped hachiya persimmons generally arrive at market while still quite firm and need 5 to 7 days to completely ripen. They are extremely astringent before reaching this “soft pudding” stage, but on ripening become sweet and juicy. The pulp can be scooped from the skin with a spoon to eat fresh or used in cakes, puddings, cookies and ice cream.
Tomato shaped fuyu persimmons do not contain tannin and therefore are non-astringent at the firm or completely ripe stage. Fuyus are sweet tart in flavor and can be eaten out-of-hand like an apple or sliced crosswise to reveal a star shaped design that’s attractive when used to garnish salads or entrees.
 Pomegranate seeds enhance the taste and appearance of entrees, salads, desserts and vegetables, while the juice is incorporated into beverages, jellies and vinaigrettes. To remove the seeds slice the pomegranate from top to bottom in 4 equal parts. Pry fruit apart and remove the seeds from the membrane with a spoon or fingers, or immerse the sections in a bowl of cool water for 5 minutes. Hold fruit under water and separate seeds from membrane Discard the pith that floats to the top and strain the seeds which sink to the bottom.
Pure pomegranate juice is available at the Lone Oak stand at the market or you can prepare your own from fresh pomegranates. Cut the fruit in half crosswise and squeeze on a juicer – be sure to wear old clothes since the juice is indelible!
Prepare pomegranate vinaigrette by combining ½ cup pomegranate juice, 2 tablespoons white wine vinegar, 2 tablespoons olive oil, 1 teaspoon sugar and salt and pepper to taste in a jar with a lid. Shake well. This is delicious drizzled over a salad made from spinach, sliced pear, dried cranberries, toasted almonds and crumbled Blue cheese.
Enjoy and see you at the market!
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