Hello all and Happy Friday! If you’re getting a bin with veggies next week, they will be
filled with some great-for-cooking produce! Be sure to take advantage of winter greens, like spinach and collards. They are versatile, hearty, yummy, and nutritious! You can add them to just about any meal for an extra boost in iron, calcium and potassium!
If you get the Standard bin, you’ll find another late season favorite, Blood Oranges, also known as Moro oranges. Originally from Spain and Italy, these small crimson flesh oranges have a distinct sweet tart flavor! Enjoy!
Blood oranges aren’t just incredibly tasty, they also have many health benefits such as antioxidant action, vitamin C, vitamin A and calcium.
Blood oranges are named for their deep red flesh. The red color is due to anthocyanin, an antioxidant that is found in many red fruits and veggies including berries and red potatoes.
Blood oranges may have originated in either China or the Southern Mediterranean, where they have been grown since the 18th century. They are now the primary orange grown in Italy. Blood oranges cultivated in the United States are in season from December to March (Texas) and from November to May (California).Store blood oranges at room temperature for up to 1 week, or refrigerate for up to 3 weeks.
Check this cute poem we found online just about this delicious citrus!
Grassy, green, zesty and tasty I am,
Though I weigh less than a kilogram,
For I am a tiny innocent vegetable,
No ifs ands or buts – I am bitable.But here comes the blood orange,
What is this red fruit? So strange,
The cook is joining us together,
And united we will go the aether.– From blood-oranges.com
Do you have an ode to your favorite food?! We’d love to hear and share it! Write it on our Facebook page and we’ll feature it in next week’s blog! Be sure to check out our Featured Recipe this week, too!
