Open for Satsuma mandarin sales this weekend December 14 and 15

tree dripping with fruit

We have a great Satsuma mandarin crop and it is now tasting just the way we want for a big harvest! We are picking and packing mandarins as fast as we can.

We are open Saturday and Sunday 11 am until sunset for sales of Satsuma mandarins, Meyer lemons, Persian limes, Oro Blanco Pomelo and other specialty citrus. We are also available for sales at other times by prior arrangement.

This weekend we will have tastes of our specialty citrus fruit set out for you to try, and you may feel free to take a walk to admire the orchard brimming with beautiful fruit. Come on up to enjoy the sunshine and the fruits of our labor.

New this year, we offer a 6 pound reusable, compostable, made in the USA food grade burlap bag of mandarins for 10 dollars per bag when you pick them up here at the farm. These make great gifts!

gift bag with copyright

We also offer traditional 10 pound mesh bags for 15 dollars per bag when you pick them up at our farm here in Newcastle.

satsuma bag wm

If you plan to pick up a large order of mandarins (more than 5 bags or so) we recommend you contact us in advance to make sure they are ready for you as we are selling them almost as fast as we can pick.

We will also be continuing to ship boxes of Satsumas from the farm to all locations in the continental US when you order from our website at this link.

For more updates about our farm go to our website: www.burgesonfamilyfarm.com

Candied Mandarin Rind

Rind on wood tableDon’t toss out the rinds of our Satsuma Mandarins. They make delicious candied rinds to eat as a treat or to use in baked goods or candy. We love to make panforte out of our candied mandarin rinds.

For success with this recipe I recommend you have a candy thermometer or an instant read thermometer to check the temperature of the syrup throughout the process. You also should have some parchment paper, non-stick spray or vegetable oil or shortening, a good sized saucepan with a lid, and some type of heatproof strainer. Optional items are a cooling rack, and a dehydrator.

Ingredients are only the rinds, lots of sugar, and water.

When you are peeling the Satsumas, it is easy to keep the rinds in large pieces since the rinds usually separate so easily from the fruit. Larger rinds will be easier to candy although if you plan to use chopped rind in panforte or another recipe you can also chop the rind before candying it. When I do that, I use it right away in recipes after draining it as chopped rind is harder to dry and store.

As you are eating the Satsumas, save your large nice looking rinds in a plastic bag in the refrigerator until you have enough to make a batch. For many of our customers this does not take very long! Remove any stem ends and slice or chop if desired, or leave in good sized pieces (¼ to 1/3 of a total mandarin rind is a good size)

peels

Once you have about 6-7 cups of rinds, you are ready to candy them.

Cover the rinds with a lot of water; you cannot really use too much so a large stockpot is useful here. Bring the water to a boil, boil for 10 minutes, then drain the rinds. Do this one more time. This softens the rinds and removes some of the bitterness. Note, mandarins can have much softer rinds than other citrus so use your judgement here. If the rinds are very soft and thin you may need to shorten the boiling time or only use one boil. Make sure they do not get so soft that they will fall apart in the next step.

boiling the peel

Once the rind has been softened by boiling, drain it and set aside.

drained peels

Now, in a medium to large sized saucepan, make a syrup using 3 cups water to 6 cups sugar. The height of the syrup should not be more than about ¼ up the sides of the pan. This allows room for boiling and for adding the rinds. Stir the sugar into the water, and gradually heat it making sure it dissolves. There should be no sugar crystals on the side of the pan so wash it down with a pastry brush with water or put a lid on the pan for a few minutes to let the steam build up to wash down the sides.  Be careful not to let the pan boil over.

sugar syrup

Once the sugar is well dissolved, raise the temperature of the syrup to a rolling boil and continue to boil until it has reached the “thread stage” which is 230 F on a candy thermometer.

Now add the rind to the pan and stir it in. Tuck the rind under the syrup as best you can so it is all being infused in the syrup.

rind in syrup

Put a piece of parchment paper over the rind to help hold it under the syrup.

parchment over the rind

Now let the rind slowly simmer in the syrup for about 1 hour. Once in a while you may want to remove the paper and gently stir the rind a bit and tuck it under the syrup again to make sure all of it gets infused with the syrup.

NOTE: Excessive stirring can break up the rind, and also cause sugar crystallization so a gentle touch with minimal stirring is important in this recipe.

After one hour, remove the parchment and raise the heat to a good rolling boil. Cook the rind in the syrup, giving it a gentle stir on occasion, until the syrup thickens and reaches the firm soft ball stage which is 240-245 range on the candy thermometer.

Rind in syrup finished

Now remove the rind from the syrup. The easiest way to do this is to strain it in a strainer that has relatively large openings for the syrup to go through, or to remove it from the syrup with a slotted spoon. Be careful, the syrup is very hot and can burn you.

Separate the rinds out on parchment that has been sprayed with non-stick spray or oil, and let them cool. You may want to spoon them onto the paper when they are still hot, then let them sit until they can be touched at which time you can separate them from each other. If they cool all the way while stuck together you will have a hard time separating them.

rind on parchment

To dry further you can put them on a drying rack that has been sprayed with non-stick spray or oil, and put them in a warm dry place. You can also dry them at 100-110 in a dehydrator or in an oven set on the dehydrator setting or with the oven light on. Once they are no longer sticky they are ready.

Rind on racks

To store the rind, refrigerate it or put it in an airtight container and store at room temperature. Make sure it is kept very dry. You can layer it with sugar to help keep it dry. Keep an eye on it and do not store it too long though because if moisture builds up it can occasionally grow mold and spoil.

Use in recipes or serve as is.finished rind

Our Satsumas are not sprayed with any pesticides or herbicides or fungicides so the rinds are safe to eat. Although we are not certified organic, everything we use on our crop, even our fertilizer, meets organic certification standards through OMRI   We typically do not spray anything on our mandarins except an occasional one time per season use of an organic oil spray to protect the rinds if a lot of rain is predicted. We use hoeing, weedeating and flaming to control weeds under the trees, not herbicides

To order a box of our mandarins shipped use this link. If you would like to pick them up at our farm, contact us using this link.

For more about our farm visit our website www.burgesonfamilyfarm.com

We Now Offer Satsuma Mandarins in Sustainable Bags: These make great gifts!

gift bag with copyright

Our Satsuma Mandarins are now offered in reusable 6 pound bags!  These make great gifts for friends, employees, teachers, coworkers, family, or of course, a great gift for yourself!  These bags were custom made for us in the USA using food grade burlap which is a natural, compostable product.

These bags are filled with 6 pounds of our delicious, freshly picked sweet Satsuma Mandarins and are available from the farm for 10 dollars per bag. If you would like to place an order to pick up at the farm please contact us at this link.

For large corporate gift orders, depending upon quantity, delivery in Northern California can be arranged.  Contact us for more information.

If you would like to order shipped mandarins, we recommend our USPS flat rate box products which are available at this link.

Satsumas and beer

Yesterday after a hard days work picking and packing mandarins we made a delivery to a local brewery, Out of Bounds Brewery in Rocklin. The head brewer ordered some of our Satsuma mandarins to add to a special batch of beer he will be brewing.  We sat down for a tasting of the 12 beers available. We are homebrewers and pretty critical of beer so it is rare that we like all of the beers made by a brewery, but this was an exception. The beers were fantastic! We are excitedly awaiting the first beer made from our Satsuma Mandarins which will be available sometime in January. We will post the minute it is available!

We are now shipping boxes of Satsuma Mandarins

orchard harvest box

We are happy to report that our Satsuma Mandarin crop is abundant this year, and the fruit is of excellent quality. We have had a lot of rain, but during the sunny breaks we have been out in the orchard harvesting beautiful fruit, so we are finally able to take orders for shipped boxes of Satsuma Mandarins.

Our ordering procedures have significantly changed this year. We urge you to carefully read the information about ordering on this webpage  which also contains the links for ordering boxes.

We also have boxes packed and ready to go for you to mail yourself if you prefer to come up to the farm. And of course we have plenty of bags of Satsumas and our other produce available. Just contact us and we will have your order ready for you when you arrive.

We are now selling Satsuma Mandarins and they are delicious!

satsuma bag wm

We have a great supply of delicious Satsuma mandarins this year.

We will be open weekends from 12-4 pm and other hours by appointment. If you would like to place a large order, or to check on supply or pick up mandarins on weekdays, or if you have further questions please contact us by email questions using this link.

10 pound bags of Satsumas are 15 dollars per bag when purchased directly at the farm.

We also have Meyer Lemons, limes, Oro Blanco and other specialty citrus available.

We also are now shipping boxes of Satsuma Mandarins. For more information go to this page.

Here are directions to our farm.

persimmon with copyright

 

keyt-lime-trimmed wm

 

lemon tree with copyright

Persimmon salsa

persimmon with copyright

It is persimmon season in California. These beautiful orange fruits are not well understood, which is a shame. Many people have never eaten persimmons at all. Most of those who have eaten persimmons are familiar only with the Hachiya persimmon. These persimmons are the astringent type and must be very soft, almost jelly like to be sweet. If you eat one that is not ripe the mouth-puckering experience will be memorable.

The majority of Hachiya persimmons seem to be used in baking. Most people say “oh yes, my (insert grandmother, aunt, mother)…made persimmon cookies”.  Certainly they can be eaten when soft with a spoon, or frozen and eaten like ice cream, or added to smoothies, but the majority of them seem to be eaten in baked goods. I like baked goods, but do not think that is the best way to increase our daily intake of fruits and vegetables. I want to eat A LOT of fruits and vegetables, and 2 cups in a cookie recipe does not have much of an impact unless I eat A LOT of cookies, which is not a good idea!

Unfortunately, since the Hachiya persimmons are astringent when firm, those unfamiliar with persimmons assume that rule applies to all persimmons.  In fact, Fuyu persimmons are the non-astringent type, and they can be eaten like an apple when crispy.  Fuyu persimmons are also tasty and can be used in baked goods when they get softer. Unfortunately, because of the astringent reputation of the Hachiya persimmons, many people seem to avoid the Fuyu as well. But they really are a delicious fall fruit that can be eaten in many ways.  I like to add Fuyu persimmon to salads, or slice it to eat out of hand. We also dry them just like we dry apples in our food dryer. I find the skin a bit tough so I prefer to remove it, but many people eat them skin and all.

There is an easy way to distinguish the sweet Fuyu persimmon from the astringent Hachiya. The Fuyu has a rounded bottom, the Hachiya has a pointed bottom.

hachiya-and-fuyu-examples copyright

Hachiya Persimmon on the left, Fuyu Persimmon on the right

I love fruit salsa, and mango salsa is delicious, but unlike persimmons, mangoes are not commonly grown in Northern California. I find the texture, color and flavor of a slightly soft-ripe Fuyu persimmon to be similar to mango and have decided to try using it as a California alternative to mango in recipes.  I started making this persimmon salsa several years ago, and I love it on grilled chicken or fish, or it can be eaten with chips like any other salsa.

Use slightly soft Fuyu persimmons if you can. However any Fuyu will work, whether it is still crisp or it is dead ripe soft.

fuyu-example copyright

Beautiful Fall Fuyu persimmons

I like the persimmon peeled, so I peel it, remove the seeds and chop it coarsely. For this recipe, use about 4 persimmons or enough to make 2 cups of chopped persimmon.   The spiciness of this recipe can be individualized. I use about 1/3 of a very hot Poblano chili that has turned red. I chop the chili very finely. This is about 1/4 cup of chopped chili.

chopped-persimmon-and-chiles copyright

Mix the persimmon and chili in a bowl with the following ingredients:

½ cup chopped fresh cilantro

½ cup finely diced avocado (1/2 large or 1 small – about 4 ounces by weight)

½ cup chopped scallion or ¼ cup very finely chopped red onion soaked in water for 10 minutes

¼ cup fresh lime juice

1 Tablespoon finely minced fresh ginger

If you do not have fresh chili, (for example jalapeno) you can use Tabasco or Sriracha or other hot sauce to taste. The amount of spice is up to your discretion. I usually just taste it until it is as hot as I would like.

finished-salsa copyright

Fuyu Persimmon Salsa

Nutrition Notes: persimmons are a good source of carotenoid compounds (vitamin A like compounds) and lutein and zeaxanthin. This compounds can promote eye health.

By the way, if you are interested in purchasing Fuyu persimmons, or the limes for this recipe, we do sell them at our farm.

Here is a link with more information about our farm Burgeson Family Farm

© 2013. Dayna Green-Burgeson RD, CDE. All Rights Reserved.

Reproduction of any content in the article without the written permission of the author is prohibited.

www.burgesonfamilyfarm.com