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This Week’s Fruit: Taracco Blood Oranges Frog Hollow Farm, Brentwood, CA A beautiful orange to deep red flesh is revealed when you slice open a Tarocco. The flesh of the blood orange is firmer and more dense than an orange…
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Fruit & News of the Week: January 29, 2018
Posted in Newsletter Tagged with: asilomar, california farming, carbon sequestration, Climate Change, Eco Farm, grapefruit, Kiwi, Navel Oranges, soil building, tarocco blood oranges
Recipe: Citrus Granita
adapted from a Food Network recipe Serves 4 Granita is a coarse, Italian-style flavored ice made with fresh juice and requires no special equipment to make! Ingredients: 4 1/2 cups citrus juice – combine your favorite sweet and tart fruits…
Recipe: Roasted Salmon with Shallot Grapefruit Sauce
from Fine Cooking Serves 2 Ingredients: 2 salmon fillets (4-6 oz. each) 1/4 tsp. salt, plus more to taste 1 ruby red grapefruits 2 tsp. olive oil 1 Tbs. minced shallot 1 tsp. peeled and grated fresh ginger 2 1/2…
Fruit and News of the Week: April 4th
THIS WEEK’S FRUIT: Hass Avocado Churchill, Ojai, CA Creamy in texture, nutty in flavor, with a small to medium seed. The Hass skin is easy to peel and darkens from green to purplish-black as it ripens. Pink Lady Apple Cuyama,…
Recipe: Kale, Avocado, and Grapefruit Salad with Dijon Grapefruit Vinaigrette
from Little Broken Ingredients: Salad: 8 cups chopped kale (leafy parts only, no stems) 1 avocado, sliced 1 grapefruit, one half peeled + segmented and other half juiced (see note below) 1/3 cup shaved parmesan cheese 2 Tbsp. toasted…
