Local and Seasonal: Cherimoya Smoothies
I’d always been afraid to buy a cherimoya, until I learned of the plant’s disarming nickname: “the ice cream fruit.” (I love ice cream!) Oh sure, its chartreuse color, whopping size, and close resemblance to a prehistoric cactus had intrigued me, but for a long while I lacked the courage to taste one.
Newly convinced that there must be something exciting going on below the ice cream fruit’s scaly skin, I bought one at the farmers’ market, sliced into it, and found exquisitely perfumed pulp. Depending on the variety of cherimoya, the creamy interior can smell like any combination of banana, pineapple, mango, papaya, peach, and raspberry. At full ripeness, this custard-like ivory flesh is soft enough to eat with a spoon.
Read more about this rare fruit and see the recipe here.
A Library Slide
We love this wooden slide that is slotted into a combined staircase and bookshelf of a house in Chungcheongbuk-do, South Korea,
Designed by Moon Hoon.
Submitted by Bookshelf Porn reader Jesse Richardson via Colossal.
15 Easy recipes for eating local and vegetarian in May
Eating healthful meals during busy weekdays can be as easy as throwing a few in-season ingredients into a casserole dish and putting it in the oven. We’ve gathered 10 great late-Spring recipes from soups and sautés, from salads to breads. Enjoy!
Out of suffering have emerged the strongest souls; the most massive characters are seared with scars.Kahlil Gibran (via thatkindofwoman)
(via thatkindofwoman)
