Oranges bring a bright, zingy contrast to all the glorious roots and greens of winter, so the Spanish and Italian citrus seasons are well-timed. By importing via road and ferry, the carbon footprint of these crops is a fraction of their airfreighted equivalents. Oranges thrive in the extreme south of Europe but they need cool nights to develop their colour and sweetness, meaning they are a winter fruit. January brings two special arrivals:
Riverford’s blood oranges are grown by a co-operative of small-scale family farms located in and around the foothills of Mount Etna in Sicily. There is a lot of skill involved in growing blood oranges, as so many factors can affect the colouration of its vibrant crimson-streaked flesh. Soil pH and crop variety play a part, but the most important influence is low temperatures during the night. It takes years of experience for the farmers to know when the crop is ready, at which point it is hand harvested using a rolling platform, where the pickers put the fruit straight into baskets and then out to Riverford via their co-op packhouse. Blood oranges are of course wonderful enjoyed as they are, but their balance of sweetness and acidity make them a good addition to winter salads. And considering that blood oranges contain up to three times the amount of Vitamin C compared to most standard oranges, they are timely for fending off those winter colds!
Teresa Amodora and her two daughters have been growing Seville oranges on Ave Maria Farm near Seville since 1986. You can’t get much more organic than their groves, and the fruit has the classic aromatic zest and tart flesh that are much sought after by marmalade makers. They will be available as a marmalade ‘kit’ along with unwaxed, organic lemons and our much-loved recipe throughout January and February (you’ll need your own sugar and jars). Once made, don’t limit its use to toast; we’ve a super Seville orange marmalade pudding recipe on our website, or alternatively use it for a cracking duck a l’orange.