Come join us for the kumquat season

Posted by Helene Beck on

We started picking our kumquats in January as they get sweeter as they mature on the tree. You're hitting them at their best right now for the next eight weeks. We challenge you to a taste test. Try ours against others. You will be able to eat ours from beginning to end, seeds and all. And they're good for you. We are known to have the best. No kidding. Try them and see.

This is a great salad that you should try.


Okay, so you're thinking, kumquats and pasta? Yes! They are great together, along with a nutty side note of hazelnuts that round out this dish. Simple, easy, and yummy, this is a great quick addition to dinner, when kumquats are fresh, and in season. It's also great as a pasta salad.

Serves 4


1 cup whole hazelnuts

1 pound dried or fresh gemelli or your favorite pasta

1/4 to 1/2 cup hazelnut or walnut oil (available at specialty markets or online)

1 cup pea pods, quickly blanched and cut in half diagonally

1/4 cup finely chopped Italian parsley leaves

Salt, to taste

16 fresh kumquats, thinly sliced and seeded

Preheat oven to 350 degrees and position a rack in the center of the oven.

Place hazelnuts on a sheet pan and toast in the oven until the skins come off easily, about 10 to 15 minutes. Roll the nuts in a cloth or between your hands to remove as much of the skin as possible. Coarsely chop the nuts and set aside.

Cook dried pasta to at dente, according to package instructions, or if using fresh pasta, bring a large pot of salted water to boil over high heat and add a little oil and the fresh pasta. Cook until tender but still firm to the bite, stirring occasionally, about 4 to five minutes.

When the pasta is ready, drain it, return it to the pot, and quickly toss with oil as desired, pea pods, parsley, salt to taste, and chopped hazelnuts. Plate the pasta and sprinkle with fresh kumquat slices. Serve immediately.


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