It's the Season for California Cara-Cara Oranges

When my mom and nieces arrived the other night from Rhode Island, I asked them what they wanted to do while they were in California. The 9-year-old said, "Buy California oranges for Daddy!"

Keep in mind that Jeff and I live within 15 minutes of the San Diego Zoo, Sea World, and some fantastic beaches. But, it was oranges they wanted, so oranges they got. Lots of them. We went to the Coronado farmers' market and bought freshly picked California navel, blood, and Cara-Cara oranges.



Cara-Cara oranges, which are at their peak in California right now, are refreshing, tangy, and juicy, sort of like a sweeter version of pink grapefruit. In fact because of their brilliant pinkish-orange flesh, they're often called "pink navels." They're delicious eaten out-of-hand, but I love them in winter salads, like this Frisee and Cara-Cara Orange Salad. The contrasting flavors of bitter frisee and sweet-tart Cara-Cara oranges are balanced with a lively mustard, orange juice, and sherry vinaigrette. 

Now that we've got the orange buying out of the way, we can finally go to the zoo. Let's hope they don't want to bring Daddy an elephant or a giraffe.



Frisee and Cara-Cara Orange Salad
Serves 2
Print recipe only here.

Salad:
1 medium head frisee
1 large Cara-Cara orange

Vinaigrette:
1 tablespoon extra-virgin olive oil
1 tablespoon sherry vinegar
1 tablespoon orange juice
1 teaspoon grainy mustard
1 teaspoon minced fresh ginger
several shakes of salt and black pepper

1. Wash, rinse, and pat dry the frisee. Using your hands, tear into small pieces.

2. Peel orange and slice into sections. Toss with frisee in a medium bowl.

3. Whisk all vinaigrette ingredients in a small bowl. Pour over salad and toss. Serve.

You might also enjoy these winter salad recipes from Food Blogga:
Warm Barley and Fennel Salad
Apple, Fennel, and Celery Salad
Watercress, Avocado, and Orange Salad
Dandelion, Persimmon, and Medjool Date Salad
Wild Arugula and Blood Orange Salad with Prosciutto


Here are more winter salad recipes you might enjoy:
Carrot and Raisin Salad recipe at Homesick Texan
Roasted Root Vegetable and Wheat Berry Salad recipe at David Lebovitz
Winter Salad with Fennel, Pear, Orange, and Pecan recipe at The Passionate Cook
Winter Fruit Salad with Persimmons, Pears and Agave-Pomegranate Vinaigrette at Kalyn's Kitchen

Citrus Crisis

Southern Californians (which now includes me) complain a lot about the weather. If you’re not within 100 mile radius of the 90201 zip code, this probably strikes you as ironic. The problem is that the weather here is always so beautiful that when it gets down to 58 degrees, the scarves and gloves come out and everyone starts grumbling about the cold. Unfortunately for many of California’s citrus farmers, the actual freezing temperatures we have experienced here lately have been truly detrimental.

At the farmers’ market this past Sunday, one farmer told us that many of her blood orange trees might not ever produce fruit because they are too young to withstand the cold. Another told us that in the nine years he has been farming, he has never seen such a prolonged cold snap. We heard several similar stories, and what struck us was how stoic these farmers were in the face of adversity. They didn’t complain or feel sorry for themselves; they simply related the depressing facts to us. Unbelievably, one farmer whose Cara Cara oranges we have mailed home to Rhode Island on many occasions was actually apologetic that his fruit wasn’t as good as last years, as if he could possibly control the weather.

When I started to express my sympathy for his misfortune, he gently rebuffed me: “Please don’t feel bad for me. This is the life of a farmer. It’s what I do.” I stopped. I didn’t know what else to say. His eyes were so sincere, his body language so sure. Instead of saying anything else, I simply tossed a few more oranges in my bag and asked him to tally me up. With a wide grin, he added, “Let me know how your family in Rhode Island likes them.” “I will,” I assured him.

Living here has allowed us to not only buy fresh produce but to also become friendly with many of the farmers. So, the concept of “buying local” resonates with us more now than ever. I can honestly say that preparing and eating the food from these wonderful people makes meals much more meaningful to us. Let’s sincerely hope that this cold weather ends soon.

Since many of the farmers told us to buy more oranges now in case their future pickings are limited, we ended up with several bags (some will stay here; some are en route to Rhode Island, as you can see).

This simple Sicilian salad is one of our favorites. I used Cara Cara oranges for this one. These super sweeties look like an ordinary naval orange on the outside, but when you slice them, they reveal a red, juicy flesh the color of a Jolly Rancher watermelon candy. Their sweetness contrasts perfectly with the salty olives and licorice flavored fennel.

SICILIAN SALAD of FENNEL, ORANGES, and OLIVES
Makes 4 servings
Print recipe only here.

2 large cara-cara oranges or naval oranges
1 fennel bulb, thinly sliced
10-12 black and green cured olives, halved (I like Kalamata and Cerignola)
A handful of fresh mint leaves
Coarse sea salt
1 Tbsp quality extra virgin olive oil*

Peel oranges, and cut into pinwheels. Arrange orange and fennel slices; drizzle with olive oil; add mint leaves and coarse salt.

*Olive Oil: My favorite olive oil is from a local olive grove, Cook and Ladder. I also like going to Italian markets where knowledgeable staff helps me with my selection. Sometimes they even offer a complimentary tasting, which itself makes the trip worthwhile.