Tag: calamondins

  • Winter 2024 Week 1

    Dill

    Sugar Belle Citrus (TFG)

    Calamondin Citrus

    Dandelion Greens

    Orange Baby Carrots

    Red Leaf Lettuce

    Sweet Habanero Peppers

    French Breakfast Radishes

    Fingerling Sweet Potatoes

    Happy New Year, CSA Members! It’s the first week of the 2024 Winter Season, and we’re so happy you’re here with us. Get ready for cool season veggies like peas, onions, broccoli, turnips, radishes, sugarcane, and lots of greens. It’s a highly generative season here where we reside, and for that we are grateful!

    This week, you’ll find citrus in your share that are small, orange and thin skinned. They are calamondins, also often called calamansi. Some describe them like a sour tangerine. The skin is so thin and tender that it’s edible and has a sweet flavor. The flesh and juice inside is sour, reminiscent of a lime or lemon. Taken together, it’s a pleasing mouthful of sweet and sour that will make your lips pucker and smile. You’ll find them used most often in marmalade, desserts, juiced in beverages, or enhancing dishes with that sweet/sour acidity. This citrus has a very short shelf life, so you won’t hardly find them in stores. Get to enjoying them sooner than later! Here are three recipes for using them three very different ways: in pie, as a drink, and with fish.

    THIS WEEK’S RECIPES

     

    Calamondin Refresher

    Ingredients

    • 4 Calamondin
    • 1 cup of club soda, seltzer water or water
    • 3 tablespoons of sugar
    • 2 cups of ice cubes

    Instructions

    1. Slice 1 calamondin, remove seeds, and set aside.
    2. Cut 3 calamondin in half, remove seeds, and squeeze the juice in to a tall glass.
    3. Add sugar and club soda to calamondin juice and stir until sugar dissolves.
    4. Add ice cubes and garnish with slices of calamondin.
    5. Serve & enjoy!
    Snapper with Calamondins and Brown Butter
    Ingredients
    1. 2 snapper (or other mild white fish) fillets
    2. 1/2 stick butter
    For the Spice Blend
    1. 1/4 teaspoon cumin
    2. 1/4 teaspoon oregano
    3. 1/4 teaspoon paprika
    4. 1/4 teaspoon black pepper
    5. 1/4 teaspoon coarse kosher salt
    For the Calamondin Relish
    1. 1/2 cup seeded, diced calamondins*
    2. 3 tablespoons olive or grapeseed oil, divided
    3. 2 cloves garlic
    4. handful of fresh parsley, roughly chopped
    5. 1/4 teaspoon salt
    Instructions
    1. Pat the snapper dry with paper towels.
    2. Combine the spices in a small dish and sprinkle over both sides of the snapper fillets.
    3. Heat the butter in a light-colored skillet over medium. Allow the butter to melt and begin to foam. Keep a close eye on it as the milk solids begin to brown. Give it a stir occasionally, and once it achieves a general medium-brown color, pour it into a small bowl.
    4. Wipe out the skillet and return it to the heat. Add 1 tablespoon of oil. Saute the diced calamondins and their juices until the peels become very soft. Add the garlic and stir for one minute. Stir in parsley and salt. Transfer to a small dish.
    5. Wipe out the pan once again, and add two tablespoons of oil. Saute the fish for a couple minutes on each side, or until the tip of a knife slips through the thickest part easily.
    6. Transfer the fish to a serving plate. Top with calamondin relish and drizzle with brown butter.
    Notes
    1. *Slice calamondins in half horizontally. Most of the seeds should be visible. Pop them out with the tip of a paring knife. Dice the fruit, including the peel, and be sure to reserve all the juice on the cutting board.

    Recipe from Suwanee Rose

    Calamansi Pie

    Ingredients

    Graham Cracker Crust

    • 1¼ cups graham cracker crumbs
    • ¼ cup granulated sugar
    • 5 tbsp unsalted butter melted and slightly cooled
    • pinch salt

    Calamansi Filling

    • 2 10-oz cans condensed milk
    • ½ cup sour cream
    • ¾ cup fresh calamansi juice or calamansi extract

    Instructions

    1. Preheat oven to 350F
    2. Mix graham cracker crumbs, sugar, salt and melted butter until evenly moist, resembling wet sand.
    3. Transfer mixture into a 9-inch pie dish and press firmly and evenly onto the bottom and slightly up the sides. Set aside.
    4. For the calamansi filling, combine condensed milk, sour cream and calamansi juice or calamansi extract. Stir until smooth and incorporated.
    5. Transfer into prepared pie dish and smoothen the top.
    6. Bake for 10-12 minutes or until tiny bubbles appear on the surface of the pie (usually beginning at the sides). The middle of your pie should have a slight jiggle but set everywhere else.
    7. Remove from oven, allow to cool slightly then chill in the fridge for 4 hours, preferably overnight.

    Recipe from The Unlikely Baker

  • CSA Summer 2022-Week 7

    This week’s bins will bring you the following:

    From Frog Song Organics-

    • Calamondins
    • Okra
    • Jalapeño
    • Sweet Potato Greens
    • Muscadine Grapes (from High Springs Orchard)

    From Partner Producers

    • Carrots- Clem’s Organic Garden
    • Spaghetti Squash- Clem’s Organic Garden
    • Green Butterhead Lettuce- Organic Aqua Farm
    • Grape Tomatoes-New Sprout Organic Farms
    • Green Bell Peppers- New Sprout Organic Farms

    Calamondin are known for their tart juiciness, so mixing their juice with fat and sweetness is this perfect combo. If you have never tried a calamondin, a citrus curd is the perfect introduction. Enjoy this basic curd recipe as the filling for a tartlet, on toast, or as a schmear with cream cheese on a plain bagel. It is a fun recipe to get creative with. Enjoy it, as well as a few other sweet and savory recipes this week.

    Calamondin Curd

    Ingredients
    • 3 Tbsp of calamondin juice
    • 1/3 cup of granulated cane sugar
    • 2 egg yolks
    • 3 Tbsp of unsalted butter
    • Dash of salt
    • Zest to finish
    Directions
    • Combine juice, sugar, and egg yolks in a pan over low heat. Whisk continuously, until the sugar dissolves, careful to not overcook egg yolks. You want the mixture to thicken slightly.
    • Remove from pan from heat. Continue to whisk and add butter, one pad at a time. You want to fully melt and incorporate the butter before adding the next pad.
    • Stir in salt. Transfer to a container for refrigeration. Top with zest or reserve peels to zest upon serving. Make sure curd fully chills. Enjoy!

    Spaghetti Squash Garlic Cheese bread- delish

    Ingredients

    • 1 medium spaghetti squash, halved and seeds removed
    • 1 tbsp. extra-virgin olive oil
    • Kosher salt
    • Freshly ground black pepper
    • 2 large eggs
    • 2 cloves garlic, minced
    • 1/2 tsp. dried oregano 
    • 3 c. shredded mozzarella, divided
    • 1/2 c. freshly grated Parmesan
    • 1/4 c. cornstarch
    • Pinch red pepper flakes
    • 2 tsp freshly chopped parsley

    Directions

    • Preheat oven to 400°. Drizzle cut sides of spaghetti squash with oil and season with salt and pepper. Place cut side-down on a large rimmed baking sheet. Roast until tender, 30 to 35 minutes. Let cool slightly. 
    • Using a fork, break up squash strands. Using cheesecloth or a dish towel, wring excess moisture out of spaghetti squash. Increase oven temperature to 425°.
    • Transfer spaghetti squash to a large bowl with eggs, garlic, oregano, 1 cup mozzarella, Parmesan, and cornstarch and season with salt and pepper. Stir until completely combined.
    • Line a baking sheet with foil and grease with cooking spray. Transfer “dough” to baking sheet and pat into a crust. Bake until golden and dried out, 25 minutes.
    • Sprinkle with remaining 2 cups mozzarella, crushed red pepper flakes, and parsley and bake until cheese is melted, 8 to 10 minutes more. Slice and serve with marinara.

    Muscadine Pie- Taste of the South Magazine

    Ingredients

    Crust

    • 2½ cups all-purpose flour
    • 2 teaspoons sugar
    • 2 teaspoons kosher salt
    • 1 cup cold unsalted butter, cubed
    • ½ cup cold whole buttermilk

    Filling

    • 6 cups muscadine grapes
    • ½ cup water
    • 1 cup sugar
    • ¼ cup cornstarch
    • 1 large egg, lightly beaten
    • 1 teaspoon orange zest
    • 1 teaspoon vanilla extract
    • ½ teaspoon ground cinnamon
    • 1 tablespoon heavy whipping cream
    • 2 tablespoons turbinado sugar
    • Vanilla ice cream, to serve

    Directions

    1. For crust: In the work bowl of a food processor, pulse together flour, sugar, and salt. Add cold butter, pulsing until mixture is crumbly. Gradually add buttermilk, pulsing until a soft dough forms. Turn out dough onto a lightly floured surface, and shape into 2 disks. Wrap tightly in plastic wrap, and refrigerate until firm, about 30 minutes.
    2. Position oven rack to lowest setting, and preheat oven to 425°.
    3. For filling: Separate hulls from pulp of grapes. (See tip below.) Place grape hulls and ½ cup water in a medium saucepan. Place grape pulp in a separate medium saucepan. Bring both pans to a boil over medium-high heat. Cook for 15 minutes, stirring both frequently. Remove from heat. Stir sugar into hull mixture. Strain pulp mixture through a fine-mesh sieve, discarding solids. Add pulp juice to hull mixture.
    4. Place hull mixture in the container of a blender, and pulse several times to break hulls into smaller pieces. Pour mixture into a large bowl. Stir in cornstarch, egg, zest, vanilla, and cinnamon.
    5. On a lightly floured surface, roll half of dough into a 12-inch circle. Transfer to a 9-inch pie plate, pressing into bottom and up sides. Pour filling into prepared crust.
    6. Roll remaining dough into a 12-inch circle, and cut dough into 1½-inch-wide strips. Arrange strips in a lattice design over filling. Brush dough with cream, and sprinkle with turbinado sugar. Place pie on a rimmed baking sheet.
    7. Bake for 20 minutes. Reduce oven to 375°, and bake until crust is golden brown and filling is bubbly, about 30 minutes more. Let cool on a wire rack for at least 45 minutes before serving. Serve with ice cream, if desired.