Persimmons are a seasonal star, ripening in late fall and winter, and in many cultures are seen as a symbol of luck. They’re also a sweet reminder that sweetness and joy can be found even in the colder, quieter months.

We grow and sell two varieties: Fuyu, perfect for eating raw or thinly sliced and dried for a naturally sweet treat, and Hachiya, best when overripe and delicious stirred into yogurt or baked into desserts like this cake. For this recipe, we prefer Hachiyas, but any variety will work. Spiced with ginger, nutmeg, and cinnamon, we love serving the cake with whipped cream or vanilla ice cream.

Squash is a seasonal favorite, bringing warmth, comfort, and color to autumn and winter meals. Easy to grow, store, and freeze, it is a versatile ingredient that is high in fiber, rich in antioxidants, and packed with vitamins that support digestion, immunity, and heart health. At Casari Ranch, we grow a variety of heirloom squashes, many of which volunteer themselves from the previous year. For this soup, we prefer a dense, firm squash that is not overripe or spongy to create a smooth, flavorful base.

Roasted and blended with red curry paste, lemongrass, kefir lime leaves, fresh ginger, and coconut milk, it becomes a warm, light, and satisfying Thai-inspired soup perfect for cozy meals at home.