2 posts tagged “sarah spitz”

KCRW Publicity Director and Producer Sarah Spitz is a graduate of the UC Cooperative Extension Master Gardener Volunteer Training Program.  We'll have an interview with Yvonne Savio of the program this Saturday on Good Food.

Here are some pictures of Sarah's bountiful garden.  They don't call them magic bean stalks for nothing.  

Green Beans

Green Bean Harvest

Fuyu persimmons

About 5 years ago, KCRW Publicity Director and Producer Sarah Spitz went nuts over persimmons. We couldn't understand why until we tasted her salad creation using this sweet fruit.  We asked to post about her salad and here it is.

From Sarah:

Every year, my friend Lisa and I throw a persimmon party, in honor of her Hachiya persimmon tree (hachiyas are the ones you eat pudding soft). We created the party with the idea that we’d have people come over, harvest her tree, then have a cook-off, to see who can create the most inventive persimmon dish (no matter what kind of persimmons). Much to my surprise, this year, I won in the entrée category!!! Of course, there are very few real entrees you can make with persimmons; they tend to lend themselves to desserts, jams and chutneys,  so I didn’t have a lot of competition! (Lisa gives prizes in both dessert and entrée categories—lucky me, my prize was a small tree so I’ll soon be growing mandarin oranges!

Here’s my salad recipe. You can get as inventive as you like – think savory, sweet, crunchy – and make your own variations.  Serve and watch it disappear – no matter how much you think you’ve made, it will! Perfect for potlucks.  When I make this quantity, it’s my lunch for 4 days.

1 lb of mixed sprouted legumes, seeds, nuts  (available at Sprout Time at the Santa Monica farmers markets, Hollywood and other markets.)
2 medium Fuyu persimmons, cut into small pieces. These are the hard, round variety.  (If you missed the persimmons season, substitute Asian pears, Fuji apples, any crunchy sweet fruit in season)
1 pomegranate, seeded
1 basket, grape, pear or cherry tomatoes, slices in half
1 red pepper
1 green pepper
1 yellow pepper
1 bunch beets, any color
½ to 1 pound salad greens. Use the beet greens too!
Cilantro to taste, optional

Core and seed bell peppers.  Roast them at 400 degrees for 35 minutes or so. Wait until they shrivel a bit and turn brown.  Slide off skins then chop into a dice.

Roast tomatoes at 400 degrees. Should take about 20 to 30 minutes.  Cut off tops of beets.  Roast beets whole in a 400 degree oven for about 40 minutes. When done, slip off skins, then chop beets into small pieces.
 
Use a giant bowl, and mix all ingredients. I use my hands--messy but great for licking afterward mixing.  Toss with a vinaigrette. I like Trader Joe’s walnut, cranberry and gorgonzola vinaigrette.