This spring when I killed the evil chayote plant that smothered everything last year, it allowed the citrus trees to flourish.
These are kind of just ok oranges, on the tart side. They are not anything I'd make juice from. Not really good enough to donate to a charity or stand on a corner and sell ... did I mention there were lots ... so the idea of being a renegade orange vendor did cross my mind.
They do seem like they would be decent in recipes. They are not juice oranges, more along the line of a navel or Valencia.
So far they are good sprinkled with chile and a shot of lemon. I did a cardemom/cinnamon sprinkle which worked nicely. Orange / pomegranite compote with a splash of brandy ... done that.
So what else?
Any good marmelade recipes? Any liquor I could make? Salads? I have chicken breasts in the freezer. What? What? Help.
BTW, the chayote that won't die seemed to make a late autumn rally. Hopefully I snipped the main vine ... again ... but I did get a few nice chayote out of it. I like chayote. If only it wasn't so agressive.
I'm such a rube though. After growing up in New England, it just tickles me that I can walk outside my door and pick fresh oranges and lemons in December. I'd like to use them since they are there.
Updated 1 month ago | 22
Updated 5 months ago | 56
Updated 4 months ago | 6
Updated 6 months ago | 15
Updated 3 months ago | 0