BRIARPATCH FOOD CO-OP | Winter 2020
n i a M s u r t i C r e t n i C h o os e y o ur W
Blood Orange — The William Shatner of the citrus family. There’s a lot of lively drama behind that orange skin: deep red flesh that is sweet and perfect with many kinds of cocktails.
Clementine
Gold Nugget Mandarin — Bumpy rind and more citrus oils than most, this fruit is very aromatic. You’ll think you struck it rich when you taste it.
Melogold Grapefruit
Mexican Lime
Meyer Lemon — A cross between a lemon and a Mandarin. Lore has it that Martha Stewart is responsible for making this fruit popular outside of California backyards. We already know they’re delicious in savory and sweet applications.
— A hybrid between a Pomelo and a white grapefruit. Seedless, mild and sweet. They like to chill out with just you and a grapefruit spoon. It’s all good.
— They have a very thin skin and are a hybrid of a Mandarin and a Sweet Orange. Sometimes referred to as “Cuties” and “Sweeties”. Awww...
— Thinner skinned than their cousins, they yield juicy goodness and aroma. Mix the juice of 1 lime to 1 cup carrot juice with a sprinkle of chile-lime salt for a saltysweet healthy treat.
Kumquat Chutney Satsuma
— Its name is credited to the wife of a US minister to Japan, Gen. Van Valkenberg, who sent trees home in 1878 from Satsuma, now Kagoshima Prefecture. Juicy, sweet and easy to peel. What’s not to like?
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Make this and you’ll agree kumquats are clear evidence that “good things come in small packages.” Makes about 2 cups
