mama cooks:: persi-what?

This week is a little late as we were busy planning a party and my mom was in town.  I will admit, we didn't plan any meals this week so I don't have many recipes.  Most of the stuff we received in our CSA was familiar--ie broccoli, brussel sprouts, bok choy, etc.  However, we received some persimmons that had me scratching my head.  I have never heard of them or tasted them.  They looked like a tomato but were hard like an apple.  So I started doing some research and by 10pm my mom and I were standing over the counter cautiously digging in to this mysterious fruit.  They were delicious.  Sweet and delicate.  They would have been delicious in a salad or a jam, but we ate these babies in their pure form--much like the rest of our produce box.

Here is a look at this week:

Yukon Gold Potatoes, Organic - 3 pounds
Baby Bok Choy, Organic - 3 each
Arugula (Greens), Organic - 1 bunch
Broccoli, Organic - 1 bunch
Brussels Sprouts On The Stalk, Organic - 1
Delicata Squash, Organic - 1 bunch
Zucchini, Organic - 1.75 pounds
Purple Top Turnips, Organic - 1.5 pounds
Lemons, Organic - 4 each
Fuyu Persimmons, Organic - 3 each
Red Radishes, Organic - 1 bunch
Cremini Mushrooms, Organic - 0.66 pound Monday:: Pan Seared Chicken in Lemon Sauce with Stuffed Zucchini Tuesday:: Brussel Sprouts sauteed with bacon and garlic, Turnips, and Chicken-Apple sausage Wednesday:: We had dinner at Joule!!!! Thursday:: Pork Chops with Mushroom Mediera Sauce and whipped potatoes and Persimmon Prosecco Sparkler Friday:: leftover Saturday:: Seared Opah with bok choy, grapes, and lemon Our highlights for the week were the seared Opah. It seems like a weird combination, but it is seriously delicious!!! It was light, refreshing, and took 20 minutes to make.  Seared Opah with grape salsa 1/2 sliced red onion 1 handful of red grapes chopped in half 3 bunches of baby bok choy 1 lb of Opah (or other favorite fish) 1 tlbs garlic 1 juice of lemon handful of cilantro salt, pepper 1.) Season your fish with salt and pepper. Heat oil and sear fish until med-rare.  Remove fish and let rest. 2.) In the same pan that fish was seared, add more oil.  When heated, add the red onions and give them a few minutes to soften up.  Add garlic and bok choy, and saute for a few minutes.  Add grapes and lemon juice and heat for 1 minute more.   3.) Serve the bok choy mixture over your fish.  Enjoy!