I am so behind and it looks as if I will get even behinder. I am overdue in posting pictures of two adorable fans of Piper’s in Swayzee, Indiana (I promise to do this tomorrow!) and updating on recent school visits (if you get invited to Schmitz Park in Seattle say YES!!!!!).
Until I get my act together, here is a peace offering: a fabulous salad recipe, courtesy uber-librarian, Nancy, of Schmitz Park.
A generous (Paul Bunyan sized) handful of spring greens
A lovely ripe avocado, cut into chunks
One-half cup crumbled feta cheese (maybe one whole cup)
A perfectly ripe (not too ripe!) persimmon, chunked
Toss and serve with a Caesar dressing. Or a vinaigrette. Or no dressing at all. It’s divine!
And now I know what to do with my persimmons.
The key is to make sure the persimmons are not overripe; otherwise they evidently taste like perfume.