tangerines

WAIT A MINUTE THERE, CUTIE!

You've got to hand it to the three California Citrus growers that branded their clementines as Cuties and made them a marketing legend and a guilt-free, go back for seconds (or thirds) food for late night sweet tooth cravings. Just as tasty and easy to eat, find Page tangerines, Clementines and Satsuma tangerines at the North Park Farmers' Market this week. You'll be paying just for the fruit, not the brand, so you'll save a little cash while encouraging your kids' love of these naturally sweet and healthy treats. Pick up a dozen from Paradise Valley Ranch, Smit Orchards or R&L Farms.

Eat them as is, for a Vitamin C-packed, super sweet snack, or get creative and try adding a touch of tangerine juice along with the lime in guacamole for a surprising undertone. They're amazing as an addition to many salads: section a tangerine, toss with fresh spinach from Suzie’s Farm and a thinly sliced red onion from JR Organics. Whisk together a little tangerine juice, salt and pepper, California Olive Oil and Balsamic Vinegar and you’ve got yourself a great start to any dinner. For a main dish, pick up a tri tip from Da Le Ranch and vroccoli from Kawano Farms and try this Tangerine Beef recipe. 

It's cold season, so spike your green tea with the juice of a tangerine, some fresh mint and a squeeze of honey from Meljess Bees for a soothing and healing beverage. Tangerines are usually at the market form November to late April, so enjoy them while you can.

ORANGE YOU GLAD?

Though they grow pretty much year round in San Diego, oranges light up the night at farm stalls at the North Park Farmers' Market during the winter months. Versatile, sweet, and terribly healthy, organic oranges should be at the top of your shopping (and cooking) list this season.

Paradise Valley Ranch, John Gilruth's Rainbow Ranchito and R&L Farms sell their locally grown Navel and Valencia oranges, as well as juicy, easy- to-peel tangerines, and tart and sweet limes and lemons.

Orange wedges with shaved fennel and boiled or grilled chunks of Chiogga beets from Suzie's Farm make a delightfully refreshing salad. Chill the beets, and toss with tender winter lettuce or vibrant leafy greens from Maciel Family Farms and an easy vinaigrette made with orange juice and California Olive oil and vinegar.

Saute onions, garlic and ginger together and then deglaze the pan with just-pressed orange juice from Paradise Valley Ranch. Reduce the liquid to glaze pork chops and roasts from Da Le Ranch, or start with the same combo and add crushed chilis from Valdivia Farms and stir fry a batch of Kawano Farm green beans with a taste of Thailand.

Cooking with oranges makes everyone feel like a fuzzy navel, doesn't it?