Thursday, August 14, 2008

bargain du jour

This time of year fresh local produce is still in its wintry doldrums. But the best buy at the moment is blood oranges. Sure regular navels are ridiculously cheap right now (I snatched some conventionally grown ones for the SE’s morning juice for just under $1 a kilo) but these marbled organic beauties were still a bargain at a mere $3.50/kg.

Even sweeter – they were cheaper than all of their conventional counterparts; one stall was even asking a whopping $5.99/kg.

They are pretty, tangy and have an edgy name. Best cut into quarters and sucked straight off the rind, as an after dinner palate cleanser.



Further more, their juice on the board makes great Rorschach tests.



I see a demented woman who’s well and truly over winter, what about you?

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10 Comments:

Blogger Zoe said...

Yup. Ready now.

And I don't know if you'd have a use for it, but I dry and keep blood orange peel to cook with beef and in Chinese food. Mmm.

7:12 pm  
Blogger Agnes said...

I'm over winter too! I love blood oranges - I bought some when they first became available because I couldn't resist. Looking forward to getting more!

7:59 pm  
Blogger stickyfingers said...

Blood oranges are WONDERFUL! Don't you love the blood stains on the chopping board? I've been getting them from the local farmers markets and eating them practically daily. No chance of scurvy in our household - ;)

They're great in a salad too. I put them with finely mandolined fennel and some young celery leaves and a crumble of soft goats cheese or even a gooey blue.

This year I'm enjoying winter for a change. Summer just seemed so long and so much hotter this last year, that I relish the rain and icy wind on my cheeks.

8:24 pm  
Blogger Another Outspoken Female said...

Zoe - Lucy has done an interesting thing with dried mandarin peel in tamari that might interest you too. I reckon blood orange peel could be a goer too.
http://nourish-me.blogspot.com/2008/08/mandarin-skins.html

Agnes - get 'em before they run out!

Sticky - you freak :) I didn't mind icy rain on my cheeks in Hobart because I knew I only had a few hours of it before returning to Melbourne.

9:29 pm  
Blogger Lucy said...

Oh, yes.

It's the juice - a nice mix of lip-puckering sour and moreish sweetness - that's made the oranges so good this year.

I'm with Zoe.

Ready. Now.

9:35 pm  
Blogger Dani said...

We're going blood orange orAnge crazy over at Chez KP right now. Heaven. But I'm heartily sick of winter.

9:46 pm  
Anonymous We Are Never Full said...

Interesting - I wonder if there is a different variety of blood oranges in Australia. Here in the States, our blood oranges are almost black-looking inside. They really look like dark-red blood! These look a bit lighter. I'm sure the taste is the same - bitter but sweet.

If you are interested, we have a recipe for blood orange margaritas on our blog. A 'fun' way to use them up!

3:18 am  
Blogger Wendy said...

I've never had a good blood orange. How tragic is that?

5:45 am  
Blogger Another Outspoken Female said...

Orange margaritas - now you are speaking my language!

7:58 am  
Blogger ut si said...

Try with Campari...mouth puckering! Luv ya blog!

8:20 am  

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