Fresh from the garden…

It’s been a good year for oranges. We are still harvesting the blood oranges off our trees.    Blood oranges are juicy, sweet and have a dark red interior and are slightly less acidic than regular table oranges. The juice is (and quite expensive – over $10 for 1/2 gal) a treat.   Peeled and sectioned into slices, they make a refreshing addition to the spring greens from the garden.

The weather is expected to cool down over the weekend and there is some chance of, shall I dare say, rain?

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  1. Peggy Walker says:

    Do you can your extra juice?

  2. Anais says:

    Hi Peggy,

    Actually, the fresh juice doesn’t stay around long. We drink up a gallon every day!

    Everyone in the family drinks at least 3 or 4 glasses. We are definitely getting our vitamin C quota for the day. 😉

  3. Peggy Walker says:

    I think that is great! I always grate the zest from my oranges and dry them. I use the zest in cooking and for tea. I also grate the zest from my lemons as well. I then juice them. Do you grate your zest?