This week I am

Up to my eyes in oranges. In the back garden there is a Seville orange tree that has yielded a huge crop this year. We netted it  to keep the crop safe from possums/bats/whatever else has a go at the oranges, but lots of them were being eaten. The rest have been picked now, waiting to be turned into marmalade, or confit oranges. There is a blood orange tree in the front garden, which gave a lot of small fruit with the acidity of blood oranges, but much of the dark colour. I have made a batch of blood orange marmalade, but it lacks the clarity of Seville orange. Otherwise I have been squeezing the juice for breakfast, and using the juice to deglaze pan-cooked salmon, and chicken.

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