My friend Nancy Weber said joking: “you have one track mind!” when I asked about the edible flowers on her bouquet. And this week my friend Amy Haloran comment on one of my  street fruit tree photos: “You see food everywhere!”

One of the main reasons I savor is to share. I have had the privileged to witness, in my garden and in the city, the journey seeds take before it reaches my plate and I call it food or nourishment.  I also have witness food insecurity in several countries including the United States and Brazil. I believe all of us can be involved with food rescuing from our kitchens to our communities. Individually, collectively and creatively, we can do a lot to preserve food’s beauty and nutrition.

I have learned to appreciate many aspects of food preparation. When I worked with my friend katrin Haldeman at her cafe, she called it KitchenZen. I am always ready to celebrate a family recipe or excited for a new discovery in the kitchen because I relish! I savor!

Bellow a cart of papayas I rescued from my neighborhood grocery store and the recipes I made.

(photos of papayas rescued from a local grocery store).

Papaya Jam da Celeste
3 to 4 pounds of papaya, seeds and skin removed,
1 to 2 cups of sugar
6 clovers
Juice of 2 lemons

1) Blend papaya without adding water

2) Add papaya to a sauce pan with sugar and clovers and cook on low, stirring until it reduces. To check, hold spoon over the pot. When the jam forms a thick drop that does not run off (or candy thermometer 220°F) the jam is ready.
Turn off the stove and stir in juice of 2 lemons. Let the jam cool down completely.
If not canning, freeze or keep refrigerated
Bom Apetite!