Some time at the end of November, my friend Kate organized a Hoshigaki workshop, led by farmer and foodie Evan Gregoire of The Portland Seed House. Hoshigaki is the delicious end result of a Japanese technique of air-drying and gently massaging peeled Hachiya persimmons, until the sugars rise to the surface like a light frost. If you have ever tasted a fresh Hachiya persimmon, you might recall that it’s so astringent, the inside of your mouth promptly shrivels up, as if you had licked clean a blackboard full of chalky scribbles. Gah! Turning this into something delightful sounded intriguing, so of course I went.