Today is my ten-year anniversary of going vegetarian. I made that change on August 1, 1999, after volunteering with chimpanzees that speak sign language. After speaking with a non-human animal in a shared language, and getting a glimpse into their thoughts and feelings, I started to see all animals differently. Eventually I came to the conclusion that I wanted to go vegetarian. I feel great about this lifestyle, and its impact on my health, my conscience, and the environment.
Today I celebrated my anniversary with a trip to the Old Colorado City farmers market, where I picked up all these goodies. I don’t know what to eat first! (Edited to add: I decided to make grilled veggie wraps for lunch. I marinated red peppers, carrots, and Mexican squash in some balsamic vinegar, and then grilled them on the Foreman. I wrapped them in whole wheat tortillas with spinach, cabbage, and goat cheese. Nice!)
What did the monkeys say?
While I’m not vegetarian, I do enjoy having one, if not two meals a day, without meat.
And so, I have explored making tasty vegetarian fare. 😉
You? Made of awesome. Thank you!
You? Made of awesome. Thank you!
Hmm, I wasn’t entirely right about the ripeness, btw:
Hachiyas should be deep orange without any green (except at the stem) or yellow showing. They may occasionally have dark spots caused by sunburn, which is fine unless the flesh is sunken at those spots. There shouldn’t be any breaks in the skin, but scarring caused by rubbing against tree branches during harvesting is harmless. When ripe, they should feel squishy, like a water balloon. Handle soft, ripe Hachiyas carefully to avoid breaking the skin, and keep refrigerated. Use them as soon as possible, within a few days at most. Unripe Hachiya persimmons can be ripened further by keeping them at room temperature for a week or more. To accelerate ripening, put them in a bag with a banana or an apple.
When selecting Fuyu persimmons, look for ones that are yellow-orange in color and firm to the touch. Fuyus will stay firm for two or three weeks at room temperature. Eventually, after about three weeks, they will soften somewhat like the Hachiya. At this stage, some people feel the Fuyu’s sweetness reaches its peak. (You can eat Fuyu persimmons before they are squishy, but Hachiyas should only be eaten when squishy, according to this website.
Regarding persimmons: I remember my grandmother (or mother? I don’t know who it was!) making a persimmon pudding – something like this maybe. Also, when they’re pretty ripe (I think they’re similar to peaches in terms of the feel you want when they’re ripe, but I’m not positive), you can put them on a salad – I’d go for something like this, although that’s pretty simple. Just use them in the same way you’d use apples or pears in a salad – with a good vinaigrette and some tasty cheese.
I’m sorry about your cat 🙁 I had a cat die unexpectedly of renal failure at a young age too. It’s really sad when things like that happen 🙁
Also, kudos to you Charlotte!! I keep thinking I should go veg someday… And one of these days maybe I will! For now I’m trying to eat less meat at least…
I became a vegetarian on January 12th of this year. It was exactly one month after my cat, Miss Kitty, died. I remember being at work and looking at a pan of meatballs and thinking that the cow had died needlessly, just as Miss Kitty had (She died very young from unexplained renal failure) and that I couldn’t be a part of it. So I gave up meat and haven’t looked back since.
It’s interesting how you view meat after you’ve gone without eating it for a while. I work in a deli now, so I’m constantly surrounded by meat, and I no longer see it as a food, and I actually can’t believe I ever ate it at all.
Yup, those are Mexican squash. They taste pretty much like yellow squash to me.
Nono– the little striated round green ones. One’s slightly to the left of centre, bottom. Mexican squash? Hm!
The green ones, perhaps? Mexican squash, which I grilled and put into a veggie wrap for lunch today.
The purple round ones are plums, if that’s what you’re looking at. 🙂
Cheers to you!
All right then– the little round green things?
Drat. Persimmons continue to elude me!
Oooh, now I do, too! But nope, I didn’t get either persimmons or figs today. I’m not sure which ones look like the mystery fruit, or else I’d tell you what you’re seeing here. 🙂
Nope, I don’t think I’d recognize a persimmon if I saw one!
Oh wow, I didn’t know you were vegetarian. I am too. 🙂 Since 1996. I don’t know the exact date, but it was sometime in winter or spring of 96.
The farmer’s market stuff looks yummy.
Nono– the little striated round green ones. One’s slightly to the left of centre, bottom. Mexican squash? Hm!
I was just about to ask if they were figs, but persimmons make more sense. But, gosh, now I have a huge craving for figs!
All right then– the little round green things?
Drat. Persimmons continue to elude me!
Are those persimmons tucked in there? And if so, what does one do with them? They intrigue but confound me!
Are those persimmons tucked in there? And if so, what does one do with them? They intrigue but confound me!