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Daily Archives: February 24, 2012

  • Orange you glad you stopped by...

    Its almost March in Florida, and the weather is wacky.  Cold spells come in for a few days, then back to normal reality: 100% humidity, clear skies and hot sun.  March is the official start of the Valencia Orange season.  One of the more commonly known oranges, the Valencias are full of juice and rival the Navel Orange for their sweetness.

    Valencia Oranges are originally from Valencia, Spain. Luckily for us, they are grown all over Florida as the Seedless Valencia Orange variety.  In Florida, our Seedless Valencias may have up to 5 seeds and still be considered Seedless.  I guess taking into consideration how many seeds our tangerines have, 5 may not be that bad a deal!  Valencias will be available at our market hopefully through July.  They are sold in three different packages: 5 pound bags $1.49, 1/4 bushel for $3.29 and 1/2 bushel for $6.49.  And for those of you up north, you can start placing your orders online now.

     

    Valencias are famous for being a juicing orange.  But if you ask me, I think they are just as good as an eating orange.  They are sweet, juicy and seedless which makes them perfect for snacking.  At the market, we use Valencias to make our Freshly Squeezed Orange Juice all through summer.  Can you tell a difference in our Orange Juice when we switch from Navel to Valencia Oranges?

     

  • Cooking with Beets

    As I walk through the market, I often overlook the beets because I normally roast them and that usually takes about 45 minutes too long .  Not looking forward to a hot kitchen, beets are often in the bottom of my grocery list.  But their pretty purple color made them so tempting, I had to grab a few hoping to search the net for some guidance.

    Voila! Pan seared shredded beets in about 10 minutes.  Done!  Here's the recipe:

    3-4 beets (You may need more or less depending on the beet's size)

    Salt

    1 tablespoon Balsamic Vinegar or Lemon Juice

    1 tablespoon Troyer Amish Butter

    1/4 cup water

    Grate the beets or use a food processor (It took us a while to figure out our food processor grater gadget).  Melt butter in pan on medium heat.  Add shredded beets, salt and 1/4 cup water; cover and cook for 5-10 minutes to evaporate all the liquid.  Once dry, add your balsamic vinegar or lemon juice and mix.  Remove from heat and serve.

    Being able to make fresh beets at home put a smile on my face as I thought about my grandmother who was always ready with her canned beets.  The dish was simple, yet very tasty.  Did the children eat it, you ask?  Well, I got one compliment from our "taste tester", not so much from our youngest one!  What other produce items do you rarely ever purchase but once you use them you are glad you did?


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