The Annual Persimmon Pilgrimage — Donna Hopkins

I watched Lindsey Zovko make a simple fall floral arrangement. 3 Ingredients is all you need. She used branches of wild persimmon, common boneset, and a few end-of-season dahlias. I was immediately reminded of an old church with a cemetery near me that is home to a large wild persimmon tree. I try to visit there every year and take pictures of this unusual tree. The tree itself has richly textured bark. The branches are heavy with fruit now, though not yet fully ripened. The leaves are curled and spotted. The ground beneath the tree is littered with deer scat, so the fruit must be edible. It’s a hard tree to photograph, but I try anyway. We drive a few more country roads and fall is in the air. Back at home, I make a fall arrangement similar to Lindsey’s. Mine is not as lovely as hers, but I am happy for the effort.