images of the crossing over

last harvest

Three fourth-year nuns using the gaff to pluck individual persimmons from the tree, November 2011.

I saw persimmons for the first time in Korea, tasted them for the first time here. Even though we have persimmons in the States, I don’t recall seeing them in Denver as a kid and I wouldn’t have recognized them afterward in Connecticut. I knew the word, “persimmon,” and nothing more; the name reminded me of “cinammon,” and so for no better reason than association I always expect the fruit to be slightly spicy, as if it had been cold-mulling in its skin all autumn.

Harvested persimmons. The majority of these will be used to make persimmon vinegar, widely reputed to have health benefits and also an ingredient in some temple dishes.

Persimmons in Korea are of two varieties, neither spiced, however. Dan-gam, the non-astringent variety, are sweet and crisp right off the branch, but hong-shi (also known as Hachiya in the West) are too astringent to eat when firm. We leave them to become a natural jelly in their skins over the course of the season and eat them then, when the tannins responsible for the astringency have broken down.

Waiting to catch falling persimmons.

Harvesting the persimmon trees is the fourth-year students’ job at school. A “plush” task, in that we rarely spend more than several afternoons doing it and don’t need to break a sweat, the work requires a long gaff with a pronged end, either to twist off individual persimmons, or to grasp a main branch and shake it, causing all the persimmons dangling from the ends of the networked branches to fall. The majority of us stood below the trees with a large blanket to catch the falling fruit and keep it from bruising or breaking against the ground.

I like the etymology of the genus name, diospyros, which is glossed on a variety of sites as meaning both “fruit of the gods” and “fire of the gods.” The common name in English is derived from putchamin, pasiminan, or pessamin, all from Powhatan, an Algonquin language, and meaning simply “dried fruit.” It’s the genus name, with the suggestion of fire, that I like best. I like it best because every November, as the evenings creep further into gloom, the last fruits left on the bare black branches begin to gleam like small lanterns. They have lit many of my roads home, in North Jeolla and North Gyeongsang and to and from Seoul.

Walking into one of the small orchards.

It’s the last fall and winter at school. Graduation is less than three weeks away. By the time we return from the short winter solstice vacation beginning tomorrow, we’ll have only two weeks until graduation. In our four years here, we’ve harvested everything from green plums (in the first year) to sweet potatoes and field greens (second year) and gingko berries (third year). That the last harvest should be both sweet and astringent is apt, I think, reflecting the nature of both community life and spiritual practice. Not sour, but tannic, that something that asks only time, until it too changes, and gives way.

Advertisements

9 responses

  1. Wonderful post!

    December 19, 2011 at 5:32 am

  2. Congratulations, Sunim, on harvesting persimmons! May your practice flourish and continue to help all beings.

    Barry

    December 19, 2011 at 6:16 am

    • Barry… *both* our practices! (With palms together.)

      December 19, 2011 at 8:18 am

  3. Bill Young

    A lovely post, and poignant in it’s sense of November evenings and journeys home. I read it twice. Congratulations on graduation from Eun Mun Sa, and for what lies ahead.

    December 19, 2011 at 11:52 am

  4. Beautiful: the photographs, the essay, and especially the way the essay ends. Thank you so much for opening this window into your life. I am so grateful for you.

    December 19, 2011 at 1:23 pm

    • Dear Reb Rachel (oooh, I still love being able to write that!),

      Thank you, too, for reading and looking through the window, as it were. With graduation coming up, it’s a big season for reflection, given that a number of naturally “reflective” celebrations occur around this time: Advent, Yule, Solstice, Christmas, and two New Year’s. Searching for a way to express the atmosphere of it all is one of my questions this winter…

      December 20, 2011 at 11:56 pm

  5. These photos are absolutely stunning, a real culture trip for me thank you so much!

    January 2, 2012 at 5:06 am

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s