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 What's in the box this week?
CSA Office Hours
9am-4pm, Monday-Friday
Contact Karen or Jeff at
1-888-779-4511 opt 4
or
Email csa@froghollow.com
Can't pick up your box?
Call us the Friday before
your next delivery to
place a hold on your delivery.
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Greetings!
It's
a celebration of citrus in your box this week! We've put together a wonderful
conglomeration of navel oranges, tangelos, kumquats, and end-of-the-season
blood oranges, along with some delightfully buttery avocados. As we count down
to the arrival of our first stone fruit, in a little over a month, now's a
great time to experiment with the last of the citrus varieties from Southern
California.
In
Morocco, oranges have long been used for savory salads to accompany richly
spiced and complex tagines and stews. Thinly sliced, they are tossed with raw
onion, parsley, and olives, drizzled with olive oil and sometimes fragrant
orange-flower water. The olives may be mild green ones or intensely salty,
wrinkled black oil-cured ones. What makes the dish is the striking contrast of
salt, savoriness, and cool, tangy-sweet acidity, all tempered with a splash of
fruity, golden Moroccan olive oil.
Citrus
fruits are a popular addition to many dishes within the pantheon of North
Africa's cuisines. The sour juice and fragrant peel of the Seville orange is
used to add a tart vibrancy to many dishes. Sweet oranges are found in dishes
both savory and sweet, as are lemons. As in nearby Spain, pleasure gardens are
often graced with walkways lined with sweetly fragrant orange and lemon trees,
heavy with both blossoms and fruit throughout the winter months.
As
the first spring rhubarb arrives in the market, we've found blood oranges to be
a wonderful complement to the tanginess of its rosy-pink stalks. Toss a pound
of chopped rhubarb with ½ to ¾ cup of sugar (or to taste) and add the grated
rind and juice of 1 blood orange. Let stand for 10 minutes to let the sugar
dissolve, then pour mixture in a heavy pot. Bring to a simmer and cook over low
heat, stirring frequently, until rhubarb is just tender. Remove from heat and
let cool. Serve warm or chilled, accompanying by a scoop of creamy Greek
yogurt. If rhubarb is too tart, add a drizzle of honey.
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Recipe of the Week
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Avocado and Orange Salad
-2 navel oranges
-1 tangelo
-2 avocados
-Juice of 1 lime
-1/2 small red onion, thinly sliced
-1 tsp dried oregano or 2 tsp fresh
oregano, chopped
-1/4 cup extra-virgin olive oil
-1/4 teaspoon salt
-1 teaspoon hot sauce
-Handful cilantro leaves
Put onion slices in a small bowl and
cover with ice water. Set aside while you prepare the fruit.
Segment the orange and tangelo by
slicing off the ends with a sharp knife. Stand the orange on one end and slice
down, following the curve of the fruit, to cut off peel and white pith. Segment the orange by slicing between the
membranes. Remove the segments and drop into a bowl. Squeeze the juice out of
the remaining membranes into the bowl with the segments. Discard membranes.
Slice avocado in half, remove the pit,
and, with a butter knife, cut each halved avocado half lengthwise into
segments. Run the knife in between the flesh and skin to push slices out of the
skin and into the bowl with the oranges.
Add the lime juice, oregano, olive
oil, salt, and hot sauce. Drain onions and add. Mix together gently until
ingredients are well mixed and orange slices are thoroughly coated.
Arrange in a serving bowl and garnish
with cilantro. Serves 4 as an appetizer or side dish.
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