There’s absolutely nothing local about grapefruit, but you know what’s available locally right now? Turnips. There might still be a couple winter squash in my basement, but mostly it’s turnips. I’m not even sure I like turnips, so when a coworker mentioned that her daughter’s school was having a fruit fundraiser I succumbed to the siren song of citrus and ordered twelve pounds of grapefruit. Twelve pounds sounds like a lot of grapefruit, but it’s really not. The fruit was delivered last Friday and when I arrived at work the following Monday eager to chat with my friend and fellow grapefruit enthusiast Katie, she’d nearly run out. “What did you do with them?” I asked, hoping for a brilliant recipe I’d not yet discovered. “I just ate them,” she answered.
Oh. That honestly hadn’t occurred to me.