Persimmon Salad

PERSIMMON SALAD

Photography by Angie Norwood Browne

Persimmon Salad with Green Beans

½ pound green beans, stemmed

2 Fuyu persimmons, halved and thinly sliced

1 small shallot, thinly sliced

11/2 tablespoons balsamic vinegar

3 tablespoons extra-virgin olive oil

Salt and pepper

Bring a large pot of salted water to a boil and add the green beans. Cook until tender but still crunchy. Drain well and pat dry. Transfer to a large bowl, add the persimmons and shallots. Whisk together the balsamic, oil and salt and pepper and pour over the bean mixture. Toss well and serve.

 Recipe and Food Styling by Jean Galton

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About anbphoto

I never thought I'd start a blog because I'm not a writer. I am a Southern Catholic girl, a commercial food Photographer and an avid gardener. I have always wanted to journal my garden; growing food (fruit, herbs and vegetables), photographing ingredients from earth to plate and sharing the recipes I love. Someone suggested that I forget about all the writing and simply share my photographs and recipes. Perfect! My blog is an exploration of home gardening and cooking, so here is a little history of me and how "Stray Cats and Blackberries" came about. Born and raised in Alabama, my love for food lies in Southern cuisine. I learned early on that life is a party revolving around friends and family sharing food and wine. Backyard Summer bbqs, black eyed peas and collard greens on New Year's Day or ham and chocolate on Easter are just a few favorite Southern traditions I love sharing. I became fascinated with gardening when my husband and I bought our first house. I am a mother, a wife and someone who appreciates the little treasures and traditions in life. My garden started as an empty parking lot behind a Mom & Pop grocery store that my husband and I bought and renovated into a photography studio. While my husband put on his carpenter pants I put on my gardening gloves. Thirteen dumpsters at three tons each and nearly three years later I had a plantable space to sew seeds. I have been a food photographer and gardener for over 20 years and love the idea of merging my passions by growing food, photographing my harvest and sharing recipes with you. Enjoy

One comment

  1. Linda Johnson

    Hi Angie, I am Michael Stearns mom and I so enjoy you blog. The Persimmon Salad is great, I did want to mention that steaming the beans makes a huge difference. The beans have a crunch and don’t soak up any water in the process. Small change but I love steaming them as well, because I have better control of how much they are cooked. Again thanks for the blog, Linda Johnson

    Linda Johnson cell: 206 947 5215 home: 425 868 4568 lindajis@me.com

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