A family tradition of ours is making “fall bread” each September. All the primary ingredients of this bread comes from our yard. Even the eggs (actually our next door neighbors are our egg source) The chestnuts are falling heavily in front yard, the persimmons in the back. The blueberries we froze from our orchard this past July. you can substitute the 1 cup blueberry with any other berries or an additional 1 cup of persimmon. Ingredients: 3 cups all-purpose flour 1/2 cup homemade chestnut flour 1 1/2 teaspoons salt 2 teaspoons baking soda 1 teaspoon nutmeg 2 cups white sugar 1/2 cup unsalted butter, melted and cooled 1/2 cup melted shortening 4 eggs, slightly beaten 2 cups persimmon puree 2 cups chopped chestnuts 2 cups blueberries or any other fruit available. Mix the wet ingredients, and dry ingredients in separate bowls, mix together to make batter. Pour into two 9” loaf pans. Bake one hour at 350 Serve warm with cinnamon butter.