<table border="0" cellpadding="2" cellspacing="7" style="vertical-align:top"><tr><td width="80" align="center" valign="top"><font></font></td><td valign="top" class="j"><font><br /><div style="padding-top:0.8em"><img alt="" height="1" width="1" /></div><div class="lh"><a href="http://www.mycentraljersey.com/article/20110216/NJLIFE07/102160301/1222/NJOPINION/A-passion-persimmons?odyssey=nav|head"><b>A passion for persimmons</b></a><br /><font size="-1"><b><font color="#6f6f6f">myCentralJersy.com</font></b></font><br /><font size="-1">At his <b>kitchen sink</b>, Boyle pulverized a juicy persimmon through a screen colander, scraping the red pulp away from five long, flat brown seeds. The persimmons &quot;are kind of mushy, but that&#039;s when they&#039;re at their best,&quot; he said as he prepared a <b>...</b></font><br /><font size="-1"></font><br /><font size="-1"><a class="p" href="http://www.mycentraljersey.com/article/20110216/NJLIFE07/102160301/1222/NJOPINION/A-passion-persimmons?odyssey=nav|head"><b>and more&nbsp;&raquo;</b></a></font></div></font></td></tr></table>