Poco Farm Persimmons

Middle shool students picked persimmons during a Fall visit to Poco Farm and  learned about Hoshigaki, a Japanese method for drying them.

Hoshigaki is a centuries-old Japanese technique that’s both incredibly simple and also labor-intensive. Each persimmon is peeled, tied, hung, and gently massaged every day for four to six weeks, until they reach the perfect level of dried texture and flavor. Over time, the fruit’s natural sugars crystallize across its surface, known as the “sugar bloom.” It’s one of the things that sets Hoshigaki apart from other dried fruit.

Hanging over the Middle School deck for weeks, the sweet decoration of dangling orange persimmons was only matched by the sweet anticipation of our patient students, awaiting the natural sweet treat of the carefully dried persimmons.

Here’s an article to learn more about Hoshigaki and step-by-step recipe.

Recent Blog Posts:

4th Grade Field Trip to Santa Cruz Island

Fourth Grade Field Trip to Santa Cruz Island

, ,
By integrating literature, history, geography, art, and science, this experience of visiting the Channel Islands helps students to build a deeper understanding of the world around them.
Tea 6th Grade Hosts

Annual Fundraising Tea 2024

, ,
Watch the full Annual Fundraising Tea event including a musical performance and speakers, all reflecting on our theme for the year.
La Spada family

Why We Give

, ,
We feel strongly that the world needs more places like this. Krishnamurti talked about education and "the flowering of goodness." That is a perfect way of explaining what we see in the students all around this campus.