Jan 8th, 2008
Orange you glad it’s winter?
If you are lucky enough to frequent the farmers markets that stay open year ’round, then you may have noticed piles of orange produce.
My favorite orange delights are the satsuma mandarins. My lazy nature loves the zip peal and mostly seedless pulp. Eating two or three at time is typical, and when my recipes this time of year call for orange zest, I grab a couple of satsumas to do the trick.
I can finally find hachiya persimmons soft and mushy and ready to eat like a slushy. It was worth the wait. If you have ever tried eating these before they are ripe, you know by your puckered lips that something was not right with the situation. It’s the fuyus that are great to eat when they are still firm.
If you have never had a freshly picked, organic carrot, now is the time to indulge. Think rich and juicy, unlike the whithering varieties bagged in plastic. Carrots are pretty cheap right now, so take advantage and start making soups and salads. You might just ward off cancer, stroke, high cholesterol, and other infections as you revive your mothers recipe for carrot raisin salad (which you should then share with me).
hi! just happened upon your beautiful blog as i was looking up melo-gold grapefruits on line….i love them!
anyways – the ultimate carrot salad….thrown together in a rather haphazzard fashion
coarsely grated or mandolined carrots
salted peanuts that have been toasted in a dry pan
a bit of grated fresh ginger
some red chili flakes
couple of swirls of olive oil
a little sesame oil
a lot of rice wine vinegar
black pepper
(sometimes i throw in a little fresh cilantro)
seriously, i you like the carrot peanut combo idea or the salty/sweet combo – this recipe will rock your world….enjoy!
That sounds incredible. My world is getting rocked. I’m printing this out now. Thank you!