Due to the weather at this part of the season, this year persimmons everywhere are approximately two weeks late in ripening. Over the last few days the popular Wei Wei Jia Persimmon Tourist Farm in Sinpu, Hsinchu County has attracted many photo enthusiasts who have gone there to photograph scenes of persimmons left out to dry in the sun. As they are turning ripe late, however, even though processing has already begun, there are not as many drying in the sun as there were this time last year. The owner, Liu Li-chien, advises that any visitors who want to capture pictures of the process may have to come at a better time, in two weeks.
Liu says that every year at the same time, on the tenth day of the ninth lunar month, after he has paid respects to the spirits like the local land god, he officially inaugurates the start of the annual persimmon production. A week later, the whole farm is full of persimmons out drying in the sun, and huge amounts of dried persimmons will be on the market at the beginning of October. It is at this time that those in the know, foodies and photo enthusiasts alike, descend on the Wei Wei Jia Persimmon Tourist Farm to buy dried persimmons or photograph what is happening.
But well into September this year, perhaps because of the weather, the persimmons are still hanging on the persimmon trees, still only 60 or 70 percent ripe, and still green. Persimmons in the south have not turned golden yet, either, and it looks like they will not ripen until two weeks after the time they were ready last year.
Photo: Huang Mei-chu, Liberty Times
照片:自由時報記者黃美珠
This meant that early that morning some tourists who had specially made the trip to Sinpu, wanting to take pictures of women drying persimmons in the sun, were a little disappointed. All they can do is make the trip again in two weeks’ time.
(Liberty Times, Translated by Paul Cooper)
疑似受氣候影響,今年的柿子普遍晚熟約半個月,新竹縣新埔鎮有名的「味衛佳」柿餅觀光農場近日吸引許多「好攝之徒」前往搶拍曬柿餅的盛況,但因柿子晚熟,雖然已經開工製餅,但是曬柿餅的盛況不如往年此時,業者劉理鑑建議想要捕捉這行業美景的來客,可能要再晚半個月前往較適時。
劉理鑑說,他固定每年國曆九月十日拜過土地公等神祇後,就正式開啟一年一度的柿餅製作,一週後,整個柿餅農場就充斥著日曬金黃柿餅的美景,十月初柿餅就可大量上市販售,識途老馬的饕家或愛好攝影的人士,都會在這個時候前去味衛佳買柿餅或捕捉相關畫面。
但是今年潤九月,可能因為節氣的緣故,到現在掛在柿子樹上的柿子都還只有六、七分熟,依舊保持青綠的顏色,南部的柿子也一樣普遍還沒熟黃,整體看起來比往年晚熟了約半個月。
以致今天早上幾名特別從外地來到新埔,要捕捉味衛佳柿餅婆婆曬柿餅畫面的遊客有些遺憾,大家只好相約半個月後再來一趟。
(自由時報記者黃美珠)
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