One of each! It's high citrus season at the Hollywood farmers' market, and this weekend we visited every single grower, breathing in the citrus-infused air and discovering the bounty of standard and heirloom varieties. We found lemons (Eureka, Meyer, Persian), limes (Bearss, Mexican, Persian), oranges (Cara Cara navel, Moro blood, Valencia), tangerines and mandarins (Algerian clementine, Dancy, Fremont, Honey, Page, Satsuma), tangelos, grapefruits (Marsh, Ruby Red), Chandler pomelos, Oroblancos, Nagami kumquats, Buddha's hand citrons, and more. Click through for more pictures and to learn what we plan to do with all of these.
While some varieties are quite familiar, there are others we're tasting for the first time. We're enjoying many of them just as they are, sliced or peeled and savored for their different – and sometimes surprising – balances of sweet, sour, and occasionally bitter flavors.
The rest of our farmers' market shopping was also done with citrus in mind – avocados to slice with grapefruit; fennel, mizuna, and arugula for an orange salad; radishes to marinate in citrus dressing; and beets to pair with tangerines. We'll also be making a citrus marinade for baked tofu and are rather smitten with the idea of tangerine curd. No danger of getting scurvy this week!
Emily Ho is a writer, recipe developer, and educator. She lives in Los Angeles, where she teaches classes on food preservation, wild food, and herbalism. Emily is a Master Food Preserver and founder of LA Food Swap and the international Food Swap Network.
Read more from Emily »