Satsuma salad with bacon

 

mandarin bacon salad recipe photo2My son sent me a text message the other day that said “bacon and Satsumas make a delicious breakfast”.  That got me thinking that the combo of Satsumas and bacon, that  sweet and salty duo of favorite flavors, could be a good start for a few tasty recipes. This is my first rift on that theme and tasty it is indeed.

Satsuma salad with bacon.

This recipe serves 4 as a side salad. As a main dish, it could serve 2 and would be yummy with added smoked turkey or smoked chicken for some extra protein.

Ingredients:

1 cup fresh squeezed satsuma mandarin juice (our Satsuma are so juicy you can even do this by just squeezing them in your hand, or use a citrus reamer or other juicing device).

¼ cups thinly sliced peeled shallot

2 Tablespoons olive oil

2 teaspoons Dijon mustard

2 tsp. white wine vinegar.

¼ tsp. or less salt

6 slices bacon, chopped in large pieces, cooked until crispy and drained (save the bacon grease).

8 cups greens (I used escarole) torn into pieces. Spinach, sturdy lettuce or thinly sliced kale are other options for this salad. Arugula might also be a nice addition.

2 cups mandarins (peeled, cut in half and then segmented so they are individual segments cut in half)

2 ounces Feta cheese (I like to use the Danish Piknik sheep’s milk cheese which comes in a can with brine. It will store for a long time in the refrigerator in the brine. I find mine at middle eastern or European grocery stores).

To make the dressing, boil the Satsuma juice on the stove until it is reduced to a thick syrup (down to about 1/3 cup total volume). Add the sliced shallot the last minute or two of boiling, then let it cool down. Now add the olive oil,  Dijon mustard, white wine vinegar, 1 Tablespoon of the reserved bacon grease and ¼ teaspoon or less salt (to taste) and mix well.

Put the greens in a bowl and add the mandarin pieces. Mix with the dressing. Serve into 4 bowls then top with the bacon pieces and crumbled white cheese.

mandarin bacon salad photo

Satsuma salad with bacon

To read more about our Satsuma mandarin farm, or to order our Satsuma mandarins to use in this recipe, please visit www.burgesonfamilyfarm.com.

The sweetest Satsuma mandarins of the season. Available from our farm by prior arrangement.

By mid to late January, the Satsuma mandarin season is often over for us. We have usually sold all of the fruit, or the skins have become soft and the fruit does not meet our high standards. However this year we have a bumper crop, and the fruit has held up well on the trees and has ripened to perfection. The last few days, while picking this beautiful fruit, both of us have commented that these are the best Satsumas we have eaten all season, if not ever. Brix (sugar) refractometer readings in the orchard are often reading above 14. Those are some very high numbers and that means this fruit is extra sweet. Many Satsuma mandarin growers in California have sold out, but we will still have these “late harvest Satsumas” available for a few more weeks.

Now is the time to taste these “late harvest Satsuma mandarins” for yourself. We are available most days for sales by appointment. Click here for more info.

For those who are attempting to reduce their plastic footprint, we now sell our mandarins in a 10 pound box from the farm for the same price as our 10 pound mesh plastic bags. 15 dollars for the box. We also offer a 6 pound burlap sack of mandarins for 10 dollars. This sack is reusable and compostable and was made in the USA.

gift bag with copyright

In addition to Satsumas, we now are harvesting other delicious sweet citrus fruit that you can purchase if you come to visit us at the farm. We are still selling Meyer Lemons, Eureka Lemons and Washington Navel Oranges. We have a few of our “sweetie” Oro Blanco Grapefruit left but are almost sold out of those. We have just started to harvest our Sanguinelli Blood Oranges so we have a few available and more will be available for sale over the next few weeks.

Here is a little photo tour of what you will see if you come up to our farm to visit!

A few trees are still dripping with sweet Satsuma Mandarins waiting to be harvested.

mandarin-background-photo c

We have some of the largest, juiciest Meyer lemons and Eureka lemons that you have ever seen.

lemon tree with copyright

meyer-lemon wm

Our Sanguinelli blood oranges have started to color up. Still a bit tart with a raspberry flavor, they are perfect for use in savory recipes or for marmalade. As the season progresses they will get a bit sweeter and less tart.

blood-oranges cr

blood-orange-final with copyright

The last of our “sweetie” Oro Blanco grapefruit have been harvested and are tucked away in our walk in refrigerator. These have been very popular and we expect we will sell out by the end of the weekend. oro-blance-trimmed wm

We are also selling “seconds” which are mandarins with skin damage that must be peeled and frozen immediately for smoothies or squeezed for juice immediately as they will spoil within a few days. But these are discount priced at 75 cents per pound.

mandarin-juicew

frozen mandarins

A visit to our farm is a refreshing way to pick up your fruit for the week. Skip the grocery store parking lot hassles, the fluorescent lights and the fruits packaged in plastic and instead come out for a breath of fresh air and extra fresh fruit packed grown without harmful pesticides and packaged in sustainable packaging.   trees loaded wm

 

For more information about our farm and our growing practices check out this link.

If you would like to contact us for questions about ordering, or to be placed on our email list, please use this link.

Thank you for your interest in Burgeson Family Farm. We hope to see you soon!

http://www.burgesonfamilyfarm.com

Late harvest Satsuma Mandarins. Get them while you can.

mandarin-background-photo c

As we pass into January the frantic harvesting, packing and shipping of our Satsumas to fill those holiday orders is behind us as another successful year passes into memory.  That hectic pace of December has slowed, the weather has cooled, and all of us are ready for our long winter’s nap. Our Satsumas have been associated with holidays and gifts, as a special December treat, so it is easy to assume that mandarin season is over too. Many of our customers won’t be seen again until next December.

This year however, we have hundreds of pounds of Satsumas still on the trees waiting to be harvested. The cold nights and dry warm days of the past few weeks have provided the ideal conditions for developing the sugar and flavor in the fruit. Many trees had fruit that was “not ready yet” in December, and now that fruit is perfect.

We use a brix refractometer to measure sugar in the mandarins before harvesting, and 12 or above is the Japanese standard for Satsuma. In December, if the fruit reaches 12 and has no green on the skin and tastes good to us we will harvest it to sell. Many of the “late harvest Satsumas” have brix of 13 and above but just finally have turned from green to orange and softened in the acidity. These are some of the best fruit of the season.

Unfortunately these perfect fruit also will not last long on the trees. The rain, wind and cold of January can soften the skins and beat up the fruit and soon it will be too damaged to harvest. We harvested a big pick yesterday and will not be able to pick again until after the storms that are predicted over the next few days. If they survive the wind and rain of these storms, we still anticipate only a few weeks before all our mandarins will be too damaged to sell. Now is the time to taste these “late harvest Satsumas” before they are gone.

Please contact us to arrange a time to pick up your fruit. On the farm we also have Meyer Lemons, Eureka Lemons, Algerian Clementines,Oro Blanco grapefruit and Washington Navel Oranges available for sale.

We also continue to ship boxes of Satsuma mandarins. For more information click here.

Thanks for your support of our small family farm. We hope to see you up at the farm in the next few weeks. If not, we look forward to seeing you next year.

The Burgesons

www.burgesonfamilyfarm.com

Frozen Satsuma Smoothie

Satsuma Mandarin season is short and sweet. The fruit does not last very long on the trees after it is ripe, so we pick it as soon as possible. We will be harvesting mandarins for at least a few more weeks, and the fruit is extra sweet late in the season. This is the perfect time to save some mandarins for use throughout the year.

We like to peel the Satsumas, section them and freeze them on cookie sheets. Once they are frozen we seal them up in plastic baggies which we tuck away in the freezer to use later in the year. We also squeeze the juice and freeze it in ice cube trays or milk cartons to use later in cocktails or as juice for breakfast.

frozen mandarins

Gold from the freezer. This is the way to carry mandarin season into the summer!

Our favorite use for the chunks of frozen mandarin juice, or the mandarin sections we have frozen, is to make smoothies.  We start with a simple formula, equal parts frozen mandarin juice or frozen mandarin sections and milk. For example use 1 cup milk, 1 cup mandarin sections for 2 servings of about 1 cup each. We like to add a scoop of NorCal Organic (local) whey protein powder before blending it in our blender. This makes it extra fluffy and adds a protein boost for an easy breakfast.mandarin smoothie

Satsuma Mandarin Whey Protein smoothie. A delicious nutritious way to start the day.

You can use this basic recipe as a base for adding other ingredients. The mandarins are very sweet so no sweetener is needed, although you can add honey if you like. Frozen fruit such as blueberries, raspberries or banana are one way to mix it up. Sometimes we add vanilla or almond extract. Greek yogurt, vanilla flavored or plain, or adds another protein boost. Flax seed, wheat germ or hemp seed also add protein, B vitamins and essential fatty acids.  A handful of spinach or kale can give you a full meal in a glass.

We have extra ripe Satsumas, including “seconds” for half price, 75 cents per pound, available at our farm. These seconds are perfect for juicing or for peeling and freezing right away to use throughout the year. Contact us to arrange to pick yours up while we still have them available.

Wishing you a healthy and happy New Year!