One of each! It's high citrus season at the Hollywood farmers' market, and this week we visited every single grower, breathing in the citrus-infused air and discovering the bounty of standard and heirloom varieties. We found lemons (Eureka, Meyer, Persian), limes (Bearss, Mexican, Persian), oranges (Cara Cara navel, Moro blood, Valencia), tangerines and mandarins (Algerian clementine, Dancy, Fremont, Honey, Page, Satsuma), tangelos, grapefruits (Marsh, Ruby Red), Chandler pomelos, Oroblancos, Nagami kumquats, Buddha's hand citrons, and more. Click through for more pictures and to learn what we plan to do with all of these.
posted originally from: TheKitchn
While some varieties are quite familiar, there are others we're tasting for the first time. We're enjoying many of them just as they are, sliced or peeled and savored for their different – and sometimes surprising – balances of sweet, sour, and occasionally bitter flavors.
The rest of our farmers' market shopping was also done with citrus in mind – avocados to slice with grapefruit; fennel, mizuna, and arugula for an orange salad; radishes to marinate in citrus dressing; and beets to pair with tangerines. We'll also be making a citrus marinade for baked tofu and are rather smitten with the idea of tangerine curd. No danger of scurvy this week!
More citrus ideas from the Kitchn:
• Eating Light: Citrus Recipe Roundup
• 5 Good Uses for Your Citrus Peels
• Cocktail Basics: Citrus Garnishes 6 Ways
• Tip from Gourmet: Slice Citrus Lengthwise, Get More Juice
• How Do You Grate a Lemon? (with recipes)
• For more information on the Hollywood farmers' market, visit their Web site
(Images: Emily Ho and Gregory Han)