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| OPEN DAILY 7:30am - 9:30pm |
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Closing EarlyBoth Willy Street Co-op locations will be closing at 7:30pm on Monday May 28 for Memorial Day. We will resume our regular hours on the following day. Daily Menu10am - 8pm Thursday, May 24th
Deepak's Vegan Korma $7.99/lb Organically grown vegetables simmered in a spicy tomato coconut curry sauce Butternut Squash Curry $8.99/lb Organically grown butternut squash and vegetables simmered in a tasty curry sauce Chicken Tikka Masala $8.99/lb The new deli favorite Bell & Evans chicken simmered in a spicy curry sauce Vegetable & Tofu Stir Fry $8.99/lb Organically grown vegatables stir fried with a tangy sauce and tofu  | ||||||||||||||||||||||||
Persimmon BreadSummaryYield Prep time 1 1⁄2 hours DescriptionThis is a new and tasty way to use this wonderful seasonal fruit. Three 6"x3" loaf tins are recommended, but you can make one large loaf if you'd prefer - just allow additional cooking time at the end. Ingredients
InstructionsPreheat oven to 350 degrees. Grease and flour 3 6"x3" loaf tins (see note.) Combine the persimmon pulp and baking soda in a small bowl. Let stand for 7 minutes, which will allow the pulp to thicken. In a medium bowl, combine the sugar, oil, eggs, cinnamon, nutmeg, and salt. Blend until smooth, then mix in the persimmon mixture, alternating with the flour. Combine well, but don't over mix. Fold in the nuts. Pour the batter into the prepared pans, filling them 2/3 full. Bake for 1 hour, or until a toothpick inserted into the center comes out clean. Cool in the pans for 15 minutes before removing the bread from the pans and placing on wire racks to cool completely. Enjoy!
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