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! More citrus ideas from the Kitchn: • Eating Light: Citrus Recipe Roundup • 5 Good Uses for Your Citrus Peels • Cocktail Basics: Citrus Garnishes 6 Ways • Tip from Gourmet: Slice Citrus Lengthwise, Get More Juice • How Do You Grate a Lemon? (with recipes) • For more information on the Hollywood farmers' market and other Los Angeles-area markets, visit Farmernet.com Related: San Francisco Market Report: Smörgåsbord of Citrus (Images: Emily Ho and Gregory Han)