Tag: habanero peppers

  • 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