FRESH SATSUMA TANGERINES, ORGANIC AND BIODYNAMIC
In Season: Mid-October through December
Our delicious Satsumas have few if any seeds and peel and segment easily. They are sweet and juicy gems packed with healthy goodness. Low in calories and rich in antioxidants, Satsumas boast free-radical fighters Vitamins C and A as well general amounts of dietary fiber, folate and potassium — all nutrients are bodies need and love. Of course, our Satsumas are the perfect snack food — great for school lunches, between office meetings or an afternoon pick-me-up. But here are some more delicious and inventive ways to enjoy them: * Goat Cheese, Endive and Sastuma Salad Bites: Separate Belgian Endive leaves and arrange on a plate. Top each with goat cheese crumbles and a Sastuma segment. * Tangerine and Banana Smoothie: Combine 1 banana and 1 peeled Sastuma along with 1 cup of your favorite yogurt and 1/2 cup of your favorite juice (try our blood orange juice!) along with some ice cubes in a blender. * Satsuma and Avocado Sandwich: Be creative with this! On toasted whole wheat bread, layer ripe avocado slices, Satsuma segments, bean sprouts or microgreens, some toasted sunflower seeds and perhaps a drizzle of a light vinaigrette. * Satsuma Tangerini: In an ice-filling mixing glass, shake 1 ounce fresh tangerine juice, 2 ounces orange vodka and 3/4 ounce Campari. Strain into chilled martini glasses. Garnish with tangerine peels. * Chocolate Dipped Candied Satsuma Slices: Slice 4 tangerines into rounds. Dissolve 1 cup organic sugar in 3/4 cup boiling water. Once the sugar is dissolved, simmer Satsuma rounds, covered, for about 10 minutes. Gently remove the slices and let dry on a cooling rack for several hours. Melt your favorite dark chocolate and dip the half of each Satsuma piece into the chocolate and let cool until chocolate is set.
STORING FRUIT: We defer to the experts at the University of California Davis when we recommend storing all of our fruit at room temperature (around 70 degrees Fahrenheit) because refrigerator temperatures (usually 38-42 degrees) can damage them and/or prevent them from ripening to their best flavor and texture. Place produce in an open bowl or on a counter top out of direct sunlight to prevent produce from becoming too warm. Once cut or prepared, all fruits should be refrigerated promptly. Obviously, use all fruits and herbs within a few days since longer storage can result in loss of freshness and flavor.