Tangelos from Loomis
We have two new tangelo varieties in from Pine Hill Orchard in Loomis, CA.
Lavender Gem Tangelos
These two-toned pink and orange fleshed tangelos have a very sweet and floral flavor.
Pearl tangelos are reliably sweet, with a tangy, grapefruit-like flavor and beautiful yellow flesh.
Lavender Gem Tequila Sunrise
- 1 cup ice
- 1 1/2 oz tequila
- 4 oz lavender gem tangelo juice
- 1/2 oz grenadine
- mandarin slices for garnish
Fill serving glass with ice, tequila and tangelo juice.
Add grenadine, garnish with mandarin, and serve.
Oro Blanco Grapefruits
These locally grown grapefruits have pale flesh, an aromatic, floral scent and a delicate flavor without any bitter aftertaste.
Rosemary Bruléed Oro Blanco Grapefruit
- 1 oro blanco grapefruit
- 1-2 tbsp brown sugar
- 1/4 tsp vanilla
- 1/2 tsp fresh rosemary, minced
Preheat your oven’s broiler. Combine brown sugar, vanilla, and rosemary in a smal bowl. Cut grapefruit in half and place on a parchment-lined baking sheet. Spread sugar over grapefruit flesh. Broil for 3-4 minutes, until sugar is caramelized and bubbly.
Black radishes are known for having an earthy, spicy, and bitter flavor sharper than other radish varieties. The flesh is contrastingly bright white, firm, and crisp. When cooked, the flesh softens and flavor mellows, opening up subtly sweet peppery undertones.
Miso Roasted Black Radishes
- 2 medium-large black radishes
- 2 tbsp olive oil
- 2 cloves garlic, very finely minced
- 1 tbsp red miso paste
- ½ tbsp tamari
- ½ tbsp rice vinegar
- Salt and pepper
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Slice radishes to 1/4-1/2 inch thick.
Combine olive oil, garlic, miso, tamari, rice vinegar, and generous pinches of salt and pepper in a bowl. Add radishes to the bowl and toss until evenly coated with miso mixture. Place radishes on baking sheet in a single layer. Pour any remaining sauce over radishes. Bake for 15 mins, flip, and bake another 15-20 mins until you have crisp edges and creamy middles.
Mizuna from Full Belly Farm in Guinda, CA
Mizuna is a mild tasting mustard green with peppery undertones and a crisp, firm texture.
Mizuna with Garlic and Bacon
- one bunch red mizuna, torn
- 2 cloves garlic, crushed
- 2 slices of bacon, cooked until crispy and crumbled
- black sesame seeds, toasted
- olive oil
In a dry pan, toast black sesame seeds over medium heat for 2-3 minutes, or until fragrant.
Pour excess grease from pan. Saute mizuna and garlic together until greens begin to soften, about 2-3 minutes. Toss with bacon and transfer to serving dish. Top with toasted black sesame seeds and serve.