Pineapple are ripe when they are slightly soft to the touch and give off a sweet aroma. To prepare pineapple, cut off top and leaves, then slice skin off. Slice thick pieces from the core or cut horizontally into discs and core
Asparagus is native to most of Europe, northern Africa and western Asia. Though widely found growing wild it is has been cultivated as a vegetable crop for centuries.
Inventory, 40 lbs : 0
This item was last sold on : 03/10/14
Seville oranges have a brief winter season.
The Seville orange, botanically classified as Citrus aurantium, is a sour orange variety commonly used for its oil extract. The Seville orange, also commonly known as bitter orange or sour orange has been used in traditional Chinese medicine to treat nausea, indigestion and constipation. The crushed fruit and macerated leaves will lather when mixed with water and is used as a soap substitute in the Pacific Islands. The Seville orange peel, when dried and concentrated, contains a chemical similar to ephedra and has been used in many modern weight-loss products.
Although the Seville orange smells like a true orange, it does not have many other obvious award winning virtues. Its rough, thick and bumpy deep orange colored peel clings tightly to its pale orange translucent flesh, making it hard to peel. It is sour, tart, sometimes bitter and laden with seeds. It has two primary attributes: the peel contains fragrant essential oils and its flesh, when ripe is extremely juicy. The most common usage for the Seville orange is for the production of marmalade where it can use its peel and juice to its advantage; any sour and bitter flavors can be developed and enriched into elements of depth.
Seville oranges are most commonly used for orange marmalade. Use the zest and juice in flavored sugars or salts, syrups, cocktails, vinaigrette or marinades. Pair with fennel, bitter greens, chicories, olives, other citrus, fresh herbs, aged cheeses, seafood, rice, and Spanish spices. Seville oranges will keep, refrigerated, for up to two weeks.
Sour oranges are native to China. Trade routes brought them to Africa and the Mediterranean in the 10th Century. Cultivation of sour orange varieties led to the Seville orange of Seville, Spain in the 12th Century, where it would accrue its name. The Seville orange was the only orange variety in Europe for the next 500 years. It was also one of the first citrus varieties brought to the New World where it was naturalized in the Caribbean, South, Central and North America. When sweet oranges were introduced to America, sour orange trees would begin to shift their role as edible fruit to rootstock. Cross pollination of the sour and sweet orange trees also proved to create bitter fruits in sweet orange varieties which forced farmers to reduce production of sour orange trees.
Recipes that include Seville Oranges. One is easiest, three is harder.
|The British Larder||Raw Salad of Fennel, Seville Orange, Chicory and Kohlrabi|
|Arctic Garden Studio||Vin d’Orange|
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