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CERES Fair Food readers' digestibles are tidbits, tasty morsels of bite-sized info about what's in the box, with it, and outside of it.
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These tasty morsels of fine food facts are...

Fair Foods'

Weekly Digestibles

17 - 23 July 2012
Normally we like to rally behind fruit ‘n’ veg underdogs, but a bitter-sweet wintery tang naturally promotes a popular citrus dominating global fruit groves.
oranges.jpg
These fleshy, sweet and soft navels come from up north in Mildura, but Citrus sinensis originally came from Asia (probably southern China), and was later traded & cultivated by the upper crust of medieval society in private ‘orangeries’ or conservatories.
 
An infamous scurvy ‘cure all’ for colonial explorers, the peel of an orange actually contains more fibre and vitamin C than its innards, the so-called ‘pith.’
 
Orange tip: if you do eat orange zest, make sure it comes from 100% certified organic oranges like the ones you get in your Fair Food boxes, otherwise it’s quite likely you’ll be consuming a high concentration of pesticides. Yuck!  
 
Just a tidbit about Manna Farms and their produce, straight from the press.

Happy Fair Food Feasting!

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Our weekly member recipe...

Orange & Almond Polenta Cake

dairy & gluten free (serves 10)

Ingredients
  • 3 small/2 large oranges
  • 2 tsp orange blossom water
  • 1 tsp almond essence
  • 1 cup mixed nuts
  • ¾ cup polenta
  • 1 ½ cups almond meal
  • 3 tsp baking powder
  • 1 tsp ground sea salt
  • ¼ cup of poppy seeds
  • 6 egg whites
  • 3 egg yolks
  • ½ cup honey
  • Almond flakes to serve
Method
1.     Poach whole oranges in a saucepan of boiling water for 40 mins or until soft.
2.     Peel the skin off one poached orange but keep the inside ‘pith.’ Use a food processor to blend the peeled orange & the whole orange to a pulp.
3.     Then add the cup of mixed nuts, orange blossom water & almond essence to blend.
4.     Preheat your oven to 180˚C.
5.     Combine polenta, almond meal, poppy seeds, baking powder & salt in a large bowl.
6.     In a smaller bowl, beat egg yolks & honey until creamed.
7.     With a fork, mix the egg yolk & polenta preparations, and then add this combined mixture to the nutty orange pulp. Mix well.
8.     Beat egg whites until they form soft peaks & then fold into the mixture.
9.     Bake in a lined tray at 180˚C for 15 mins, and then reduce to 150˚C for another 75 minutes.
10.  Remove to cool. Sprinkle flaked almonds on top and serve with yoghurt & candied orange slices.
 
You can order extra oranges from our webstore
More seasonal recipes from our recipes page
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