Ellen gave me a lemon, a lime, and a tangerine today.
In 1840 William Wolfskill planted the first oranges in what were rolling fields, and is now downtown Los Angeles. These days, the shopping malls and office buildings of Southern California cover acres of land that were at one time filled with the fresh smell of the sprawling orange groves of the California citrus industry. The prevalence of California citrus is evident in many local municipal names: Orange County, Orange Grove, City of Orange, the many Orange Grove Drives, Orange Streets, and my street, Citrus Avenue.
Appropriately enough, my Spanish style house has a giant orange tree in the middle of the backyard. Every year at about Thanksgiving, the fruit on our massive orange tree ripens and we get ready to eat bowls full of orange slices and make massive quantities of juice.
This year I needed to find more recipes to make use of the orange tree, which is still going strong. After consulting with my favorite bars and restaurants around town, I had three new ways of enjoying my citrus-y harvest: a cocktail, a salad and a dessert.
(via tumblangeles)
Pineapple, coconut, orange, watermelon, yucca, honeydew, melon, and mango mixed with chili power, fresh squeezed lime juice and salt. This is my more-than-half eaten bag. And, the best way to finish is to drink the remaining juice.
Fruit stand right outside of LACMA | Unofficial Chompventure
P.S. Never forget to bargain.
