In the last couple of weeks, we have seen snow flurries and crocuses starting to poke through the earth, fierce winds and gentle sunshine. The weather has been a bit of a tease, yanking us back and forth between winter and spring. Some of the produce in this week's boxes is no different. Read on to learn more about radishes coyly hiding their inner beauty, and grapefruits trying to act like grown-ups.
Pumped up for Pomelo
Don’t be alarmed by what may appear to be an enormous grapefruit in your box this week. It is, in fact, a pomelo. These large citrus fruits are one of four species which have been used to breed most commercially available citrus varieties. Grapefruit, for example, is a hybridization of pomelo and sweet orange, which is itself of cross between a pomelo and a mandarin. Pomelos are popular in southeast Asia, where the plant originated.
If you’ve never seen one before, you are in for a treat. The yellow-green rind is thick but soft, and peels easily. If you’re not sure how to tackle your organic pomelo, check out this video for some pro tips. Once you have peeled and sectioned the pomelo, the white or pink flesh is ready to eat. Enjoy it straight or with a sprinkle of salt and pepper, a preferred Thai preparation. The segments also break easily into smaller pieces, ideal for using in dishes such as Pomelo Salad with Lime, Peanuts and Coconut. The flavor of pomelos is similar to that of grapefruit, but slightly sweeter and without the bitter kick. And don’t let that beautiful peel go to waste—turn it into a sweet treat with this recipe for Candied Citrus Peel.
What's Inside that Counts
The outside of watermelon radishes are white with green shoulders, but cut into these round roots and, like Cracker Jacks or boxes of cereal, you'll find that watermelon radishes have a surprise inside. It’s not a plastic figure, but we think it’s even more exciting. Shall we spoil it? Once you've opened a watermelon radish, you'll be treated to a gorgeous magenta color, to say nothing of the spicy, slightly sweet flavor of these unique veggies. Watermelon radishes are an heirloom variety of daikon radishes, and are delightful eaten raw, or can be prepared like a turnip. Serve a brightly colored appetizer with this recipe for Feta Dip with Watermelon Radishes
We never cease to be amazed when cutting into an organic purple potato. Red-skinned potatoes are certainly creamy and delicious, but we know that the color inside will be white. Purple potatoes are a surprise every time. Also surprising is how delicious the small organic rainbow potatoes from Misty Meadows Farm can be, especially when prepared using this recipe for Roasted Rainbow Potato Rows. Slicing the potatoes into slivers means there's more surface area that can get crunchy, while maintaining a soft inside. And the rows of different colored potatoes are sure to delight.
See below for our other local offerings this week.
This Week's Local Produce
Dwight Miller and Son Orchards
All of the fruits and vegetables we deliver are grown without synthetic pesticides and are USDA certified organic. Interested in receiving produce that's both organic and locally sourced all year round? Check out our Local Dogma Box.
Similar to a CSA or farm share, our Local Dogma Box is filled with the best organic produce from local and regional farms and brought right to your door each week. It's the easiest way to eat like a locavore!