|cows eating the fallen persimmons (before a frost), sheep prefer the grass|
Our few persimmon tress, located in the old homestead area of our farm, are in decline. In fact, one died this year leaving a sparse stem of a once sprawling-branched tree. Now, the only time this vestige looks spectacular is when a turkey buzzard, with full wing spread, is perched on a branch stub - eerie...but neat.
Persimmons have thick, blocky bark - very distinguishable from that of other tree species. The wood, itself, is a combination light and dark. I had always wanted a few of our tress cut into lumber for use within our house. I thought the persimmon wood would make gorgeous paneling, cabinet doors, even flooring. But, that dream was never realized. Presently, it seems like our trees are making dirt as they deteriorate on site.
The most notable feature of the persimmon is the bright orange fruit that develops by the early fall - filling the branches with natural, autumn ornaments. But, beware...the fruits are lip-puckering tart until a good freeze causes the fruits to alter to a more palatable, sweeter flesh.
Sweet or not, I prefer the beauty of my persimmons rather than the eating of them.
|My favorite month is at its end - farewell October!|