I've been feasting on blood oranges lately, ever since I ordered 20 pounds of gorgeous Taroccos from here. Many consider this small, thin-skinned variety the best because of its beautifully balanced sweetness and copious juice. It is seedless and incredibly high in vitamin C, with a gorgeous burgundy interior that develops its color when temperatures drop at night. That's why winter is the time for this fruit, so take advantage now. It's among the season's finest treats. Wondering what our little family of two was doing with 20 pounds? Read on.
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I find that summertime requires its own repertoire of refreshing drinks. Bubbles or not, with or without alcohol, thirst-quenching coolers are essential for those moments by the pool, when you come in from gardening and when you're relaxing on the porch after a long, hot day. I love the idea of taking what you have on hand, what's around in your garden or at the farmers market, and transforming it into something far better than bottled sodas and syrups. (As you reach for your Pepsi or Diet Coke, never forget that it's loaded with sugar, high-fructose corn syrup or the artificial sweeteners that essentially trigger the same insulin response; it has zero nutritional value; and it causes tooth decay.) Sun tea is a great alternative. You just fill a big jug with water and add a few tea bags (herbal, black or green) along with whatever flavorings you like—rosemary and lemon, mint, pineapple sage, ripe strawberries—then let it brew under the hot sun. Try this without the tea for a delicately flavored, herbaceous water.I'm also a big fan of infused simple syrups, which you can easily make with honey or organic cane sugar. I recently came across a recipe for elderflower cordial in The River Cottage Preserves Handbook, a genius book by Pam Corbin which I've been consulting for jam recipes. I gathered elderflower blossoms from along the back country roads and brewed up a batch of this citrusy, floral syrup. It's delicious over ice, topped off with some seltzer and a slice of Meyer lemon.
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I'm a sucker for citrus. It's such a relief when oranges, grapefruit and lemons begin flooding in from California and Florida at this time of year. Although I adore very tart lemons, I also love the lightly sweeter and more perfumey Meyer variety. Their smooth, thin skin is an electric golden yellow that seems to compensate, just a bit, for the lack of sunshine these days. I grabbed an armload at Fairway yesterday and, since they are a bit fragile and don't keep for so long, I'm going to immediately turn them into syrup and marmalade. The former will make wonderfully refreshing spritzers, especially with the addition of fresh rosemary. The latter will nicely cut through the rich fattiness of roasts or perhaps even our Christmas goose. And, of course, you can always preserve some lemons, as I've done again this year. Here's a recipe from last spring, along with one for chicken tagine, and a place to order organic Meyer lemons, if you're so inclined.
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A bowl of white peaches sat on the counter, their rosy, fuzzy curves as innocent and perfect as those of a child. Their sweet fragrance would waft towards me whenever I walked past and, after a few days, they hovered at that turning point of ripeness that demands attention. My freezer already held a bag of white peach purée, ready to recreate the bellini of my dreams, exemplified by that one on a freezing January day at the crowded, overheated bar at Harry's in Venice, surely among the most glamorous and decadent meals of my life. (When you go there, stick to bellinis and panini at the bar.) There were six peaches—too many to simply eat out of hand now that they were on the verge of going soft. How then to take advantage of these delicate creatures?
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I love scented geraniums (pelargonium). Their sweetly spicy aroma makes me swoon and revives me all at once. (I wonder if this is why they were so popular with Victorian ladies?) There are so many different varieties—apple, lime, ginger, lemon, rose, frankincense—and they retain their smell all year long. The oil exuded by their leaves is said to repel mosquitoes and biting flies; it is also antibacterial and speeds the healing of cuts and burns. My friend Kenny wears it as his signature fragrance. A couple of drops on your pulse points and you smell great all day long. You can also use scented geraniums in cooking: to flavor sugar or simple syrups; to line the bottom of a cake pan before pouring in the batter; in vinegars and marinades; combined with lemon balm or mint for tea.
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I feel a soapbox moment coming on again. Sorry. But I just can't remain silent when it comes to soda because IT'S THE DEVIL. Why would you want to drink anything that falls under the category of "soft" drinks, anyway? Gross. Did you know that soda is not only worthless to your body, it actually causes actual harm?! I'm sure you've heard by now that soda consumption is linked to type 2 diabetes and obesity. The sugar it contains combines with bacteria in the mouth to form acid, and even the diet version contains carbolic acid—this means weakened enamel and more cavities! The phosphorous and caffeine contribute to osteoporosis. And I just read that soda consumption may be linked to chronic kidney disease, development of metabolic syndrome (a heart risk) and fatty liver, a chronic liver disease. YUCK! SPIT IT OUT! AND DON'T LET YOUR KIDS NEAR IT!
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