February is a scarce month for Oregon produce. Only a handful of vegetables, such as garlic, onions, turnips, and potatoes are truly in season. This time of year we really rely on our California neighbors to supply us with fresh produce, and right now local supermarkets and co-ops are lit up with the gorgeous colors of fresh California citrus. Citrus fruits ripen through the fall and are available throughout the winter months.
Not only are they delicious, citrus fruits are known for their high vitamin C content as well as folate, potassium, and fiber. Citrus fruits also contain compounds called bioflavonoids that are important for blood vessel health and immune function. Diosmin and hesperidin are two bioflavonoids that are particularly useful for preventing and treatment hemorrhoids, chronic venous insufficiency, and varicose veins. Rutin, another bioflavonoid, is great for blood vessel function, and also functions as an anti-inflammatory and immune stimulant. Quercetin, yet another bioflavonoid, is also a powerful anti-oxidant and is useful for treating seasonal allergies. It is also found in high amounts in apples, onions, and garlic.
Here is a list of some citrus fruits that you may not have tried yet:
- Cara Cara orange – this unassuming orange is native to the San Joaquin valley in California. On the outside it looks just like a regular navel orange, but inside you will find beautiful pinkish, seedless flesh that has notes of cranberry.
- Clementine – a hybrid between a mandarin and a sweet orange, these seedless fruits are easy to peel and less acidic
- Tangerine – a sweeter cousin of your typical orange, tangerines are generally smaller and easier to peel
- Tangelo – this hybrid of a tangerine and a pomelo is super juicy and has loose skin that makes it easier to peel than a navel orange.
- Meyer lemon – rounder than their regular counterparts, Meyer lemons are slightly sweeter and have much thinner skin.
Citrus fruits are incredibly versatile and lend well to both savory and sweet dishes, or can be enjoyed on their own in all their sweet, juicy glory! Here are two recipes to highlight this versatility:
Winter Greens with Roasted Citrus Vinaigrette
This recipe combines the best of winter produce into one nutrient-packed dish!
Source: Whole Foods Market
1 lemon
2 mandarin oranges, tangerines, or blood oranges
2 tablespoons plus 1 teaspoon extra-virgin olive oil, divided
1 tablespoon honey
1/2 teaspoon fine sea salt
1/4 teaspoon finely ground black pepper
1 bunch (3/4 pound) Lacinato (or dinosaur) kale, ribs removed, very thinly sliced
1 small head radicchio, halved and sliced
1 large Belgian endive, halved and sliced
Preheat the oven to 400°F. Cut lemon and oranges in half crosswise and remove any seeds. Place in a small baking dish and toss with 1 teaspoon of the oil. Turn cut-side down and roast until tender and lightly browned, about 40 minutes. Allow to cool.
Using a spoon, remove flesh from citrus and place in a blender. Pour in any juice from the baking pan. Add honey, salt and pepper, and blend until smooth, adding a tablespoon of water if the mixture is too thick to blend easily. With the motor running, slowly add remaining 2 tablespoons oil. Place vinaigrette in a large skillet over medium-low heat. Add kale and stir until lightly wilted, about 3 minutes. Add radicchio and endive, and toss until coated and warm. Divide among plates and serve warm or at room temperature.
Mimosa Oranges
A fun addition to any brunch, these bubbly oranges take the place of the traditional brunch drink! They are simple to prepare and can be made the night before.
¼ cup honey
1 cup champagne or sparkling white grape juice
¼ cup shredded, unsweetened coconut
6 large navel or Cara Cara oranges.
Cut peel from oranges, slice and quarter each, removing white center pith from each slice. Toss oranges with honey and coconut. Pour over champagne. Cover and refrigerate for about 8 hours. Serve chilled in wine or martini glasses for a fun twist.
