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- Navel Oranges, Hass and Fuerte Avocados, Olsen Organic Farm, Lindsay, CA
- Tarocco Blood Oranges, Frog Hollow Farm, Brentwood, CA
- Kiwis, Chiechi Farms, Gridley, CA
- Grapefruit, Ranbow Valley, Rainbow, CA
- Fuji Apples, Cuyama, New Cuyama, CA
- Satsuma Mandarins, Twin Girl, Yettem, CA
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[print_this] From Farmer Al
Greetings Members,
Ask and you shall receive! This current storm is just exactly what we needed; Cold. Could have been a little wetter, but we’ll take what we can get.
This week we’re making compost tea. No, no, we’re not having a tea party. Compost tea wouldn’t be something the Queen would think was very enjoyable. It’s to enhance compost biology in water so we can spray it on the trees. Yes, that’s what I said, SPRAY it in on the trees. Why? We’re hoping this will enhance the beneficial fungal population in the plant tissue and will compete with the brown rot fugal population. How’s that for Science Fiction in the orchard!? I have been going through the orchard with a magnifying glass and so far no active brown rot has been detected. So– so far, so good. I will be updating you weekly on our Tea Party from inner soil space……
Cheers,
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Chicken Thighs with Blood Orange Glaze
1 tsp round cumin
1/1/2 tsp salt
1/2 tsp freshly ground pepper
8 skin on bone in chicken thighs
2 Tbsp Olive Oil from Frog Hollow Farm
For the glaze-
1 Tbsp butter
1 shallot, minced
1 Cup Blood Orange Marmalade
1/4 Cup Cider Vinegar
1 Tbsp Dijon Mustard
1 tsp ground pepper
1 tsp cornstarch mixed with a bit of water
Preheat oven to 425 F. Lightly oil a roasting pan that will fit all chicken thighs.
In a small bowl, mix the cumin, salt, and pepper. Brush the chicken thighs on all sides with olive oil, then season on all sides with the cumin mix. Press the seasoning on so it sticks. Arrange the thighs in the pan, and Roast until the skin is golden, about 20 minutes.
Meanwhile, prepare the glaze in a saucepan over medium heat– melt the butter, add the shallot and cook, then stir in the marmalade, vinegar, mustard, and pepper, until the marmalade melts. Give the cornstarch mixture a quick stir, and add to the saucepan, just until thickened. Remove the chicken from oven and apply the glaze- Brush the chicken and bake for another 5-10 min.
Blood Orange Marmalade
1 Lb Blood Oranges and other citrus from your CSA box
1 cups sugar, or as needed– please make to your taste.
1/2 Cup Fresh lemon juice
Makes 1 jar Marmalade
**I varied a recipe Becky has used to create her awesome Marmalade here at the farm–so this is a small amount in order to utilize what’s in the CSA without much extra. this variation isn’t designed for canning, so please store it the fridge for up to one month. Since you don’t have enough blood oranges, you can use a bit of the other citrus to get the 1 cup of citrus marmalade the chicken recipe calls for. **
Cut off the stem ends of the orange. Slice each orange as thinly as possible, using a mandolin if you have one. Place in a large nonreactive saucepan and add 2 cups of water. Bring to a boil over med. High heat and cook, uncovered, stirring frequently, for 15 min. Add a bit more water if it seems to be evaporating too quickly.
Measure the orange slices and their liquid and return to the pan. For each 1 cup, add 3/4 cup sugar, stir in the orange and lemon juices. Bring to a boil over med. High heat and boil rapidly for 10 min. Reduce the heat to med. and cook, stirring often, until slightly thickened and gelatinous, 7-10 minutes longer. Remove from heat. Use 1 tsp marmalade and a chilled plate to test and see if the marmalade is ready.
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