Justin Vineyards donates Starr Ranch persimmons to food bank
Harvest provided more than 1,333 pounds of seasonal fruit
– Justin Vineyards & Winery team members and San Luis Obispo Food Bank volunteers harvested more than 1,333 pounds of persimmons during an annual gleaning at the Starr Ranch Estate Vineyard in Paso Robles last season.
The teams collected the fruit from hundreds of persimmon trees across the estate. Justin donated the harvest to the food bank for distribution to individuals and families throughout San Luis Obispo County.
“By partnering with local agricultural leaders like Justin, we’re not only preventing nutritious, local produce from going to waste, we’re turning it into nourishment for families across SLO County,” said Molly Kern, CEO of the SLO Food Bank. “This collaboration shows what’s possible when farmers, volunteers, and community organizations come together.”
Gleaning allows the food bank to collect produce that might otherwise go unused and distribute it to people facing food insecurity. Justin hosts the annual event for its team members as part of its agricultural and community programs.
Executive chef Rachel Haggstrom also incorporates estate-grown persimmons into seasonal dishes at the Michelin-starred Restaurant at Justin and the Estate Tasting Room’s culinary program. Dishes have included cheddar apple crisp with fresh persimmon jam and vanilla ice cream, paired with Justin’s Right Angle wine.
“At Justin, we’re always inspired by the ingredients grown right here on our estate,” said Rachel Haggstrom, executive chef and culinary director at Justin Vineyards & Winery. “Persimmons are especially special, they’re vibrant, versatile, and rooted in our region’s agricultural heritage. Turning this harvest into both culinary creations and community nourishment reflects what we value most: honoring the land and sharing its abundance.”
The culinary team also makes house-made persimmon vinegar for dishes at the Restaurant at Justin and salads served at the Justin Estate.
The team prepares hoshigaki using a traditional Japanese method that involves peeling whole persimmons and gently massaging them as they dry. The process produces a jam-like, concentrated interior. The Restaurant at Justin serves the dried fruit as part of its cheese course.
Persimmons remain in season from late fall through early winter. Starr Ranch grows Hachiya and Fuyu persimmons. Hachiya persimmons must ripen fully until they become soft and sweet because they remain astringent when firm. People can eat Fuyu persimmons while they remain firm, like an apple.
