Monday, December 15, 2014

Citrus Is More Than Dessert & Juice

Before we begin, a bit of administrative news.  The Deep Winter Crop Share signups are open.  For the form, click here.  Online signups should also be available within a week.  I'll keep you posted.  The Deep Winter round is always the most diverse, as we open it up to all domestic producers.  Look for lots of yummy things, in spite of it being cold here.

I'm so glad to see beautiful fresh grapefruit in the boxes lately.  There's no better morning pick-me-up than squeezing grapefruit juice pretty much straight into your mouth.  It got me to thinking, though, that there are so many more uses for the lovely citrus we're getting.  Besides, of course, peeling it and eating it.  (Getting to the tangelos before my 5-year-old does, though, I'll admit is a daunting challenge.)  So here are some categories of uses for citrus:

Salads & Veggies

Photo via The Daily Meal
Of course, citrus vinaigrette is a long-time standby.  Slices of citrus of all kinds can really dress up your salad, too.  It won't be long before asparagus starts to reappear, and it's fantastic with an orange sauce.  In addition to asparagus, citrus works very well with fennel.  You'll also find lots of citrus flavors in Spanish tapas, including these olives that make for a fantastic holiday appetizer.


Photo via Food & Wine
Citrus is such a perfect fit with seafood.  Even some of the most simple preparations involve squeezing lemon over fish.  You absolutely can do things a bit more fancy, of course.  I love scallops, and they pair amazingly well with citrus salad.  Mixed seafood salad benefits from the acidity in citrus, too.  My go-to salmon recipe is pan seared in a citrus sauce, too.  I'm a huge fan of Alton Brown's "Good Eats," (best cooking show out there), and that's where I learned to make fish en papillote.  Which is the most amazing way to cook fish.  If you'd like to push your skills, try a beurre blanc with grapefruit and halibut.


Poultry benefits from the acid in citrus, as well.  Last year at Thanksgiving, I made a turkey in citrus marinade.  And it's fantastic.  Latin American recipes use lime and orange frequently, and Cuban garilc-lime sauce is a classic example.  It goes great with chicken.  Moving over to Spain, orange zest brightens this chicken & chorizo dish.  Middle Eastern recipes also pair poultry and citrus, as in this one.
Photo via Food & Wine

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