Tierra Vegetables is actually one of the first farms that I visited after moving to Santa Rosa. On my initial visit a couple of years ago, the farm stand was right on the side of the road in a small, yet friendly wooden structure. Evie, one of the farm owners,  was there with her wonderful customer service skills, helping a regular with some recipe ideas. Since then Tierra has re-erected a revived barn, moved from what used to be called the Luther Burbank Center for the Arts.  It seems that next to the old barn at its original location there was a beautiful persimmon tree, so it seems fitting that the beautiful orange fruit was what drew me to the barn on this occasion. The family has been at this location since 2002 and in the Northern Sonoma County area for over 30 years.

They grow an amazing assortment of vegetables and some of the most delicious strawberries. They are probably most well know for their chiles and sweet peppers. They grow over 30 varieties and make at least that many flavors of hot sauce as well. They have a CSA program, a Farm stand that is open every day but Monday, and they sell on Saturday’s at the Ferry Plaza Market in San Francisco. I follow them on Facebook, so when Evie posted last week that she had persimmons at the farm stand. I hi-tailed it over there. The persimmons are of the Fuyu variety. The are grown at their Chalk Hill Farm location in Healdsburg. Also available at the stand right now are potatoes, chiles, peppers, winter squash, celery (which believe it or not is a really hard to find product at a farm stand), kohlrabi, and many types of winter greens. They even have the last of the tomatoes and strawberries a couple of days ago…But that was before the first freeze of the season that we have had for the past two nights. Autumn has finally set in and we are all getting ready for Thanksgiving.

The persimmon is a sure sign of the Autumn season. The orange globes with their smooth skin and honeyed flesh. I am discovering that most people are not sure what to do with this fruit. My grandma has been making a bundt cake out of the Fuyu variety for years. I took her recipe and after a little research I realized it was a much circulated version from the California Fuyu Growers Association. I tweaked it a bit. Adding brown sugar and also the addition of currants. Instead of a bundt I made these into whoopie pies. I filled them with a candied ginger mascarpone cream.

Persimmon Whoopie Pies Candied Ginger Mascarpone Cream

Yields: 18

Click here to print recipe

-= Ingredients =-

Fuyu Persimmon Whoopie Pie

2 teaspoon baking soda

3 cups Fuyu persimmons; peeled and chopped

1/2 cup unsalted butter; softened

1 cup sugar

2/3 cup brown sugar

2 each eggs

2 teaspoon lemon juice

2 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon nutmeg; freshly ground

1/4 teaspoon cloves

2/3 cup walnuts; chopped

1/3 cubic liters golden raisins; chopped

1/3 cup currants; chopped

Candied Ginger Mascarpone Cream

2 cups Mascarpone Cheese

1/2 cup powdered sugar

2 ounce candied ginger; finely chopped

-= Instructions =-

Fuyu Persimmon Whoopie Pie

-Prepare sheet pans with parchment or silpat mats. Preheat oven to 350 degrees F. Blend 2 teaspoons baking soda into the chopped Fuyu persimmons, set aside.

-In a large bowl beat the butter, sugar and brown sugar, until light and fluffy. Add eggs, lemon juice and vanilla beat until thoroughly combined. Stir in Fuyu persimmon mix.

-Sift together all-purpose flour, baking powder, salt, ground cloves, cinnamon and nutmeg. Stir dry into the Fuyu mixture until just blended. Add walnuts, golden raisins and currants.

-Scoop tablespoon sized scoops onto prepared sheet pans. Bake at 350 for 20-25 minutes, until golden brown. Cool on sheet pan 15 minutes, cool completely on rack.

Candied Ginger Mascarpone Cream

-Finely chop the candied ginger. Mix mascarpone and powdered sugar with a mixer. Fold in candied ginger by hand.


-After whoopie pies have fully cooled, pipe a layer of the cream on one side of each whoopie pie. Finish by sandwiching another whoopie pie on top.

I am looking so forward to spending my first “stay-at-home” holiday season in Sonoma County. I have been working full time for the past two years in the retail food biz…read…not much time off…I think last year I actually worked on Turkey Day itself. So my sister, her family and my brother are coming to spend the holiday here with us. I am excited to take them to some of the farms I have discovered and gather our holiday feast from our local bounty. I wish you all the peace and joy of the season. Take some time out from the hurried pace. Stop and smell the celery and onions sauteing with some fresh sprigs of sage or that fresh Sugar Pie Pumpkin baking in the oven…Give thanks for wherever you are on path at this moment in time!

Tierra Vegetable Farm

651 Airport Blvd. Santa Rosa, CA 95403


Farm Stand Hours

Tuesday – Friday 11 – 6

Saturday – Sunday 10 -4

Also at the Saturday Farmer’s Market @ Ferry Plaza San Francisco