We appreciate your continued support of Farm2Mountain. We are going on TWO years of running Farm2Mountain through the Big Bear Middle School Interact Club!!
T and D farms Specialty Box this week:
Dozen farm fresh, free range eggs
Cara cara Oranges (lb)
Lb. Apples (varietal)
White potatoes (lb)
Red Onions (lb)
New items this week: Cara Cara Oranges and quail eggs!
Cara Cara Oranges, also known as red navel oranges, originated at the Hacienda de Cara Cara in Valencia, Venezuela. Cara Cara Oranges have a bright orange peel and pink-raspberry colored flesh. Its taste is sweet with undertones of sweet-cherry, with a low acid profile. Very juicy and best when eaten fresh out of hand, Cara Caras are also popular with chefs for use in cooked sauces.
Cara Cara Orange Recipe:
Radicchio, Carrot, and Cara Cara Orange Bulgar Salad
1″ segment of fresh ginger, peeled
1 small shallot, peeled
2 teaspoons Dijon mustard
2 tablespoons apple cider vinegar
4 tablespoons olive oil
sea salt as needed
1/2 cup dry bulgar
2 large carrots, washed and peeled
1 small head radicchio, washed and trimmed
2 cups tat soi leaves, or other robust greens, washed
2 Cara Cara oranges, or other sweet citrus
Mince the shallot and ginger. Scrape into a small bowl or jar. Add a pinch of sea salt, the mustard, and 2 tablespoons vinegar. Emulsify with a fork, and then slowly add the olive oil, continuing to whisk until nice and thick. I like this dressing better as it marinates a bit–that’s why I’ve listed it first.
Next, heat 1 cup of water over high heat. When boiling, add a big pinch of salt and 1/2 cup bulgar. Bring back to a boil, cover, and turn heat down to simmer for 10 minutes. Remove lid and fluff.
Use a peeler to slice the carrot into long ribbons. Slice the radicchio into thin strips.
Toss the bulgar, carrots, radicchio, and tat soi with the dressing. Zest one of the oranges, and toss it into the salad. Supreme the oranges, and just before serving, place them throughout the salad, drizzle with a bit more dressing and gently toss.