Lorene's Produce Picks
BEER & WINE
The flesh of a navel orange is sweet and naturally very juicy. It can be eaten out of hand, juiced, used in fruit salads, or turned into jams and preserves, depending on personal taste. - George, WA
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How to store: Store all citrus fruits at room temperature and they should keep for 2 weeks. For longer periods, refridgerate in perforated plastic bags.
How to prepare: Most citrus fruits are covered in wax, so if you want zest you should purchase organic. If you are juicing, both heat and pressure will help release the juice, so roll the orange on a hard surface, dip in hot water and/or microwave for 30 seconds to extract the most liquid. The white pith will turn the flavor of your dish bitter, but contains the most pectin (fiber), so we encourage you to use as much as you can bear to eat. Oranges are best raw, but mix well with spinach, onions, garlic, tomatoes and beef.
Matches well with: Armagnac, basil, brandy, cardamom, chipotle peppers, chocolate, cinnamon, coconut, Cointreau, ginger, Grand Marnier, Kirsch, mangoes, olives, pecans, sherry, strawberries, vanilla
Substitutions: 1/2 cup juice + 2 tbsp grated rind = 1 med orange; 1 1/2 tsp orange extract = 1 tbsp dried orange peel
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Annie's Cheddar Bunnies (large)
Unit: 12 oz.
Rudi's Multigrain Oat Bread
Unit: 20 oz.
Judy's Brown Eggs-Grade A Large
Unit: 1 dozen
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