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Juicy citrus is now at your Farmers Market

Fresh farmers market citrus. (PCFMA / Courtesy)
Fresh farmers market citrus. (PCFMA / Courtesy)

By DEBRA J. MORRIS
Pacific Coast Farmers Market Association

From little kumquats to large pomelos, citrus fruits will add flavor, color, and zest to your holiday meals. You all know that citrus is vitamin C in a tasty little package, but did you know that citrus also has antioxidants, potassium, iron, and folate? Great taste and great nutritional value makes citrus the perfect winter fruit for keeping colds at bay!

Selecting & Storing

When you are selecting citrus, look for fruit with a shiny skin free of blemishes, wrinkles, soft areas, or mold. The citrus should be heavy for their size indicating they are full of juice. Lighter fruit has more skin and drier pulp resulting in less juice. Select navel oranges with small sized navels, because oranges with larger navels indicate that they were overripe when picked. Store oranges in a cool place outside the refrigerator and try to eat them within a few days. If you need to keep them longer, refrigerate in a plastic bag or in the vegetable crisper section of the refrigerator.

Fun Citrus Facts

There is more fiber in an orange than in most other fruits and vegetables. Each person in the U.S. eats about 12.5 pounds of citrus per year.

An orange tree can grow to be 30 feet and live for 100 years.

A single citrus plant will rear 60,000 flowers, but only 1% will turn to fruit.

Clementines are seedless! But if bees get into the grove they’ll pollinate the trees and cause the fruit to have seeds.

The time period establishing the California citrus industry is known as the “other” California Gold Rush.

After chocolate and vanilla, orange is the world’s favorite flavor!

Roasted Cauliflower with Orange & Coriander

2 heads white cauliflower, cut into small fans

2 TB whole coriander seeds, toasted in a cast iron skillet until fragrant, cooled, and then ground in a coffee grinder

Zest and juice of two oranges

1 TB minced garlic

1 TB minced shallot

½ TB chopped fresh thyme

Cayenne pepper of chili flake, to taste (optional)

2 tsp salt

Olive oil, to coat

 Toss all ingredients together and roast on oiled baking sheet at 350 degrees. Check after about 2 minutes. Stir the cauliflower around to ensure even caramelization. Roast until tender and slightly caramelized.

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