Fruit of the Week: Orange

– The orange is a citrus fruit
– There are both sweet and bitter oranges, we eat the sweet ones
– Is a hybrid, possibly between pomelo and mandarin
– Has been grown and harvested since ancient times
– As of 1987, orange trees were the most cultivated fruit tree in the world
– Orange trees are widely grown in tropical and subtropical climates
– In 2010, 68.3 million metric tons of oranges were grown worldwide
– As of 2012, sweet oranges accounted for approximately 70% of citrus production
– The orange tree is an evergreen, flowering tree, with an average height of 30 to 33 ft
– Oranges generally have ten segments (carpels) inside, and contains up to six seeds (or pips)and a porous white tissue – called pith or, more properly, mesocarp or albedo — lines its rind
– The rind of the ripe fruit can range from bright orange to yellow-orange, but often has green patches or, in warm areas, stays entirely green

Easy Orange Marmalade

Easy Orange Marmalade
Makes 1 jar

1 medium navel orange (with the thinnest peel you can find)
2 tablespoons water
1/2 cup sugar (or 1/4 cup of sugar and a 1/4 cup of Splenda)

1. Wash the orange thoroughly.
2. Cut off both ends of the orange.
3. Cut the orange in half, cut each half into about eight sections.
4. Place the orange sections in a food processor and pulse until the peel is in tiny pieces.
5. In a medium saucepan place the orange pieces, the water and the sugar and bring to a gentle boil.
6. Boil for 15 minutes, stirring frequently.
7. Let cool, then place in a glass jar with a tight fitting lid.
8. Refrigerate to store.
9. When it is cold it is ready to eat.
10. Enjoy on toast, muffins, bagels, etc.!

Veggie of the Week: Green Bean pt. 3

Selection and Storage:
– Green beans are selected for the fleshiness, flavor, and sweetness of their pods
– Should be tender, long, stiff, but flexible and give a “snap” sound when broken
– Avoid limpy or over matured beans with tough skin
– Place them in a perforated plastic bag and keep inside the refrigerator
– They keep well for up to a week

Spicy Pickled Green Beans

Spicy Pickled Green Beans
Makes 2 pints

3/4 pound trimmed green beans
4 thinly sliced cloves of garlic
2 cups white vinegar
2 tablespoons salt
1 tablespoon black peppercorns
2 teaspoons sugar
2 dried red chiles

1. Arrange green beans and garlic in clean glass jars.
2. In a saucepan, bring vinegar, salt, peppercorns, sugar, and chiles to a boil.
3. Carefully pour mixture into jars, secure lids, and let cool to room temperature.
4. Enjoy! These can keep for up to a month!