I am so fortunate to have farmers' market and local ethnic supermarket visits as a part of my normal work schedule. At
Collective Roots, where I work, we teach lots of healthy-cooking-on-a-budget classes. We have graduated over 150 participants from 6-week healthy cooking classes! Working with participants from diverse backgrounds has given me the opportunity to try fruits and vegetables I've never tried (or seen!) before and to try new recipes for fruits and vegetables that I eat all the time.
So -- how does this relate to papaya pudding? Last week when I was shopping for our cooking classes at the nearby Latino market, the papaya display was too irresistible to pass by. So I didn't. Happily lugging my three-pound papaya home, I wondered what I'd do with it all. Eating a papaya fresh is always nice. So are morning smoothies. But with all that papaya, I started looking around for something more interesting.
