Sunshine in the Winter: A Farmers Market Guide to Citrus
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Big Chill for California Citrus Growers
USDA Steps Up The Fight To Save Florida's Oranges
How Coffee, Citrus And Nuts Help Cut The Risk Of Diabetes
Eating Light
Candied Grapefruit Peels
California Bûche de Noël
Sparkling Citrus Gelée for New Year's Eve
Sponsored
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I also contribute regularly to MAKE magazine. You can also find my work at The Atlantic, Digg.com and Fodor's Travel Guides.\r\nI studied Computer Engineering at Cal Poly in San Luis Obispo, CA. During my time there I was a DJ at the campus radio station KCPR and I also wrote for the campus paper, Mustang Daily.\r\nI am currently launching a social media startup called Trak.ly\r\n\r\nFollow me on Twitter \u003ca href=\"https://twitter.com/#!/jerryjamesstone\">@jerryjamesstone\u003c/a> and \u003ca href=\"http://www.facebook.com/jerryjamesstone\">Facebook\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/9dcb39fc002d2308373954dd19c372df?s=600&d=blank&r=g","twitter":"jerryjamesstone","facebook":"jerryjamesstone","instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Jerry James Stone | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/9dcb39fc002d2308373954dd19c372df?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/9dcb39fc002d2308373954dd19c372df?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/jerryjamesstone"},"cuesa":{"type":"authors","id":"5484","meta":{"index":"authors_1591205172","id":"5484","found":true},"name":"CUESA","firstName":"CUESA","lastName":null,"slug":"cuesa","email":"brie@cuesa.org","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"CUESA (Center for Urban Education about Sustainable Agriculture) is a nonprofit organization dedicated to cultivating a sustainable food system through the operation of the Ferry Plaza Farmers Market and its educational programs. Learn more at \u003ca href=\"http://www.cuesa.org/\">cuesa.org\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/323b5bab8e802e76af5b72a66b7c6987?s=600&d=blank&r=g","twitter":"cuesa","facebook":"CUESA","instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["author"]},{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"CUESA | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/323b5bab8e802e76af5b72a66b7c6987?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/323b5bab8e802e76af5b72a66b7c6987?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/cuesa"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_124417":{"type":"posts","id":"bayareabites_124417","meta":{"index":"posts_1591205157","site":"bayareabites","id":"124417","score":null,"sort":[1516038237000]},"guestAuthors":[],"slug":"sunshine-in-the-winter-a-farmers-market-guide-to-citrus","title":"Sunshine in the Winter: A Farmers Market Guide to Citrus","publishDate":1516038237,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Even on the chilly days of January, a much-anticipated sunny spot of the winter farmers market is peak citrus season. From Cara Cara oranges to Buddha’s Hand citron, a rainbow of locally grown, perfectly ripe citrus awaits you in varieties and flavors you can only find in the coldest months and can’t often find at the grocery store.\u003c/p>\n\u003cp>Today’s citrus varieties are believe to have descended from just a \u003ca href=\"https://www.nationalgeographic.com/magazine/2017/02/explore-food-citrus-genetics/\" target=\"_blank\" rel=\"noopener\">handful of ancestors \u003c/a>primarily in Asia. Citrus trees first reached America in the 1500s, but were not grown widely in California until an ample supply of irrigation water was channeled to the Central Valley. Today, California leads the country in fresh citrus production.\u003c/p>\n\u003cp>Here are some of citrus varieties you’ll find at our farmers markets to brighten your days and help you get your dose of vitamin C in the winter months. Click on the links below for more about specific varieties, growers, and recipes.\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/blood_oranges.jpg\">\u003cimg class=\"aligncenter size-full wp-image-124425\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/blood_oranges.jpg\" alt=\"\" width=\"610\" height=\"407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/blood_oranges.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/blood_oranges-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/blood_oranges-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/blood_oranges-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/blood_oranges-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"https://cuesa.org/food/oranges\">\u003cstrong>Oranges\u003c/strong>\u003c/a>: Oranges are thought to be a hybrid of pomelos and mandarins. Most oranges, such as the navel orange (with its distinctive “belly button” on the blossom end), are seasonally available late fall through early spring. Cara Cara is a rich and sweet variety of navel orange with salmon-colored flesh. Blood oranges (shown above) have a deep red color, which is due to the presence of anthocynanins, plant pigments that have antioxidant properties. Valencia oranges, the seeded variety that is popular for juicing, are generally available May through September, when other varieties are out of season at the farmers market. Some varieties, like the navel, are generally easy to peel by hand, while others are best cut with a knife.\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/kishu.jpeg\">\u003cimg class=\"aligncenter size-full wp-image-124424\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/kishu.jpeg\" alt=\"\" width=\"610\" height=\"407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/kishu.jpeg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/kishu-160x107.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/kishu-240x160.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/kishu-375x250.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/kishu-520x347.jpeg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"https://cuesa.org/food/mandarins\">\u003cstrong>Mandarins\u003c/strong>\u003c/a>: Certain varieties of mandarins are marketed as tangerines, but many people consider the two names synonymous. Satsuma mandarins have loose, leathery skin, while Clementines have thinner, tighter skin and few seeds. Pages are often called mandarins, but are actually a cross between a tangelo (a mandarin-grapefruit hybrid) and a Clementine. Kishus (shown above) are tiny, sweet, seedless mandarins (perfect for kids!). Canned mandarins are usually bathed in lye after they are peeled to remove their membranes—a good reason to buy them fresh at the farmers market.\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/citrons.jpeg\">\u003cimg class=\"aligncenter size-full wp-image-124423\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/citrons.jpeg\" alt=\"\" width=\"610\" height=\"407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/citrons.jpeg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/citrons-160x107.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/citrons-240x160.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/citrons-375x250.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/citrons-520x347.jpeg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"https://cuesa.org/food/citron\">\u003cstrong>Citrons\u003c/strong>\u003c/a>: Citron is a citrus fruit that resembles a lumpy lemon. Unlike lemons and oranges, however, citron is used primarily for its zest, since its pulp is dry and contains little juice. It is prized for the essential oils in the outer rind (flavedo), which are especially fragrant and believed to have antibiotic properties, as well as its pith (albedo), which is often candied and used in baking, particularly around the winter holidays. Another popular use is infused vodka. The pulp-less, many-tentacled Buddha’s Hand citron is almost all peel, with a pith that is not bitter, unlike most citrus fruits.\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/Limes.jpeg\">\u003cimg class=\"aligncenter size-full wp-image-124422\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/Limes.jpeg\" alt=\"\" width=\"610\" height=\"407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/Limes.jpeg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/Limes-160x107.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/Limes-240x160.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/Limes-375x250.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/Limes-520x347.jpeg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"https://cuesa.org/food/limes\">\u003cstrong>Limes\u003c/strong>\u003c/a>: Limes have thin green (sometimes yellow) rinds and green flesh. Lime juice and zest are widely used in cooking and beverages. The citrus can be used for both its savory and sweet properties and is used in a variety of cuisines. The common “bartender’s lime,” or Bearss lime, may be a hybrid of the Key lime and citron. Sweet limes (aka Palestine limes) resemble lemons and are less acidic. The lumpy Makrut lime is has aromatic leaves that are popular in Southeast Asian cuisine, with juice and rind that are used medicinally.\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/variegated_lemon.jpeg\">\u003cimg class=\"aligncenter size-full wp-image-124421\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/variegated_lemon.jpeg\" alt=\"\" width=\"610\" height=\"407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/variegated_lemon.jpeg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/variegated_lemon-160x107.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/variegated_lemon-240x160.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/variegated_lemon-375x250.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/variegated_lemon-520x347.jpeg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"https://cuesa.org/food/lemons\">\u003cstrong>Lemons\u003c/strong>\u003c/a>: For thousands of years, lemons have been widely used medicinally and as an antiseptic. Lemon juice prevents oxidation of foods that brown after being peeled or sliced, such as apples, avocados, and bananas. A true lemon, Eureka is the most common variety. Meyer lemons are likely a hybrid of lemon and orange. They have a thinner skin and sweet-tart flesh, and are more perishable than other lemon varieties. Variegated lemons (shown above) have green and yellow stripes, pink flesh, and a tangy flavor.\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/grapefruit.jpeg\">\u003cimg class=\"aligncenter size-full wp-image-124420\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/grapefruit.jpeg\" alt=\"\" width=\"610\" height=\"407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/grapefruit.jpeg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/grapefruit-160x107.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/grapefruit-240x160.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/grapefruit-375x250.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/grapefruit-520x347.jpeg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"https://cuesa.org/food/grapefruit\">\u003cstrong>Grapefruit\u003c/strong>\u003c/a>: Large with whitish or pink pulp, grapefruits are the result of a natural cross between sweet orange and pomelo. Pink varieties, like Red Ruby or Rio Red, contain the pigment lycopene and are especially good for juicing. Besides the sour flavor in all citrus fruits (the result of citric acid), they contain a flavonoid, called naringin, that gives them a bitter flavor. Narigin and other organic compounds in grapefruits can also interact with certain drugs in the human body. Though sometimes called grapefruits, Oro Blancos and Cocktail “grapefruits” are crosses between a pomelo and a mandarin.\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/pomelo_slice.jpg\">\u003cimg class=\"aligncenter size-full wp-image-124419\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/pomelo_slice.jpg\" alt=\"\" width=\"1500\" height=\"1000\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/pomelo_slice.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/pomelo_slice-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/pomelo_slice-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/pomelo_slice-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/pomelo_slice-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/pomelo_slice-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/pomelo_slice-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/pomelo_slice-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/pomelo_slice-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/pomelo_slice-520x347.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"https://cuesa.org/food/pomelos\">\u003cstrong>Pomelos\u003c/strong>\u003c/a>: With thick, soft rinds and juicy interiors, pomelos are the largest (and perhaps the oldest) of the cultivated citrus fruits. They are not particularly sweet, but don’t have the characteristic bitterness of grapefruits. Some varieties still have green skin when they are ripe. They are easy to peel and are best eaten by hand, rather than with a spoon.\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/kumquats.jpeg\">\u003cimg class=\"aligncenter size-full wp-image-124418\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/kumquats.jpeg\" alt=\"\" width=\"610\" height=\"458\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/kumquats.jpeg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/kumquats-160x120.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/kumquats-240x180.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/kumquats-375x282.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/kumquats-520x390.jpeg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://cuesa.org/food/kumquats\">Kumquats\u003c/a>:\u003c/strong> The perfect winter sweet snack, kumquats are shaped like tiny oranges, which can be gobbled whole—skin, seeds, and all. They have very sour flesh, but their rinds are sweet. Meiwa kumquats are more round, while the Nagami is ovoid. The fruit is also often candied or preserved in salt or sugar. Some mixologists are even swapping kumquats for olives for a more modern twist on the martini.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Find farmers who have citrus fruits at the Ferry Plaza Farmers Market and Jack London Square Farmers Markets \u003ca href=\"https://cuesa.org/sellers?product=2765&title\">here\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Use CUESA's guide to winter citrus to pick out your next fruit at the farmers market.","status":"publish","parent":0,"modified":1550268673,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":930},"headData":{"title":"Sunshine in the Winter: A Farmers Market Guide to Citrus | KQED","description":"Use CUESA's guide to winter citrus to pick out your next fruit at the farmers market.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"124417 https://ww2.kqed.org/bayareabites/?p=124417","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/01/15/sunshine-in-the-winter-a-farmers-market-guide-to-citrus/","disqusTitle":"Sunshine in the Winter: A Farmers Market Guide to Citrus","path":"/bayareabites/124417/sunshine-in-the-winter-a-farmers-market-guide-to-citrus","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Even on the chilly days of January, a much-anticipated sunny spot of the winter farmers market is peak citrus season. From Cara Cara oranges to Buddha’s Hand citron, a rainbow of locally grown, perfectly ripe citrus awaits you in varieties and flavors you can only find in the coldest months and can’t often find at the grocery store.\u003c/p>\n\u003cp>Today’s citrus varieties are believe to have descended from just a \u003ca href=\"https://www.nationalgeographic.com/magazine/2017/02/explore-food-citrus-genetics/\" target=\"_blank\" rel=\"noopener\">handful of ancestors \u003c/a>primarily in Asia. Citrus trees first reached America in the 1500s, but were not grown widely in California until an ample supply of irrigation water was channeled to the Central Valley. Today, California leads the country in fresh citrus production.\u003c/p>\n\u003cp>Here are some of citrus varieties you’ll find at our farmers markets to brighten your days and help you get your dose of vitamin C in the winter months. Click on the links below for more about specific varieties, growers, and recipes.\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/blood_oranges.jpg\">\u003cimg class=\"aligncenter size-full wp-image-124425\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/blood_oranges.jpg\" alt=\"\" width=\"610\" height=\"407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/blood_oranges.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/blood_oranges-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/blood_oranges-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/blood_oranges-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/blood_oranges-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"https://cuesa.org/food/oranges\">\u003cstrong>Oranges\u003c/strong>\u003c/a>: Oranges are thought to be a hybrid of pomelos and mandarins. Most oranges, such as the navel orange (with its distinctive “belly button” on the blossom end), are seasonally available late fall through early spring. Cara Cara is a rich and sweet variety of navel orange with salmon-colored flesh. Blood oranges (shown above) have a deep red color, which is due to the presence of anthocynanins, plant pigments that have antioxidant properties. Valencia oranges, the seeded variety that is popular for juicing, are generally available May through September, when other varieties are out of season at the farmers market. Some varieties, like the navel, are generally easy to peel by hand, while others are best cut with a knife.\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/kishu.jpeg\">\u003cimg class=\"aligncenter size-full wp-image-124424\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/kishu.jpeg\" alt=\"\" width=\"610\" height=\"407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/kishu.jpeg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/kishu-160x107.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/kishu-240x160.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/kishu-375x250.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/kishu-520x347.jpeg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://cuesa.org/food/mandarins\">\u003cstrong>Mandarins\u003c/strong>\u003c/a>: Certain varieties of mandarins are marketed as tangerines, but many people consider the two names synonymous. Satsuma mandarins have loose, leathery skin, while Clementines have thinner, tighter skin and few seeds. Pages are often called mandarins, but are actually a cross between a tangelo (a mandarin-grapefruit hybrid) and a Clementine. Kishus (shown above) are tiny, sweet, seedless mandarins (perfect for kids!). Canned mandarins are usually bathed in lye after they are peeled to remove their membranes—a good reason to buy them fresh at the farmers market.\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/citrons.jpeg\">\u003cimg class=\"aligncenter size-full wp-image-124423\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/citrons.jpeg\" alt=\"\" width=\"610\" height=\"407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/citrons.jpeg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/citrons-160x107.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/citrons-240x160.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/citrons-375x250.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/citrons-520x347.jpeg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"https://cuesa.org/food/citron\">\u003cstrong>Citrons\u003c/strong>\u003c/a>: Citron is a citrus fruit that resembles a lumpy lemon. Unlike lemons and oranges, however, citron is used primarily for its zest, since its pulp is dry and contains little juice. It is prized for the essential oils in the outer rind (flavedo), which are especially fragrant and believed to have antibiotic properties, as well as its pith (albedo), which is often candied and used in baking, particularly around the winter holidays. Another popular use is infused vodka. The pulp-less, many-tentacled Buddha’s Hand citron is almost all peel, with a pith that is not bitter, unlike most citrus fruits.\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/Limes.jpeg\">\u003cimg class=\"aligncenter size-full wp-image-124422\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/Limes.jpeg\" alt=\"\" width=\"610\" height=\"407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/Limes.jpeg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/Limes-160x107.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/Limes-240x160.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/Limes-375x250.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/Limes-520x347.jpeg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"https://cuesa.org/food/limes\">\u003cstrong>Limes\u003c/strong>\u003c/a>: Limes have thin green (sometimes yellow) rinds and green flesh. Lime juice and zest are widely used in cooking and beverages. The citrus can be used for both its savory and sweet properties and is used in a variety of cuisines. The common “bartender’s lime,” or Bearss lime, may be a hybrid of the Key lime and citron. Sweet limes (aka Palestine limes) resemble lemons and are less acidic. The lumpy Makrut lime is has aromatic leaves that are popular in Southeast Asian cuisine, with juice and rind that are used medicinally.\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/variegated_lemon.jpeg\">\u003cimg class=\"aligncenter size-full wp-image-124421\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/variegated_lemon.jpeg\" alt=\"\" width=\"610\" height=\"407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/variegated_lemon.jpeg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/variegated_lemon-160x107.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/variegated_lemon-240x160.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/variegated_lemon-375x250.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/variegated_lemon-520x347.jpeg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"https://cuesa.org/food/lemons\">\u003cstrong>Lemons\u003c/strong>\u003c/a>: For thousands of years, lemons have been widely used medicinally and as an antiseptic. Lemon juice prevents oxidation of foods that brown after being peeled or sliced, such as apples, avocados, and bananas. A true lemon, Eureka is the most common variety. Meyer lemons are likely a hybrid of lemon and orange. They have a thinner skin and sweet-tart flesh, and are more perishable than other lemon varieties. Variegated lemons (shown above) have green and yellow stripes, pink flesh, and a tangy flavor.\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/grapefruit.jpeg\">\u003cimg class=\"aligncenter size-full wp-image-124420\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/grapefruit.jpeg\" alt=\"\" width=\"610\" height=\"407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/grapefruit.jpeg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/grapefruit-160x107.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/grapefruit-240x160.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/grapefruit-375x250.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/grapefruit-520x347.jpeg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"https://cuesa.org/food/grapefruit\">\u003cstrong>Grapefruit\u003c/strong>\u003c/a>: Large with whitish or pink pulp, grapefruits are the result of a natural cross between sweet orange and pomelo. Pink varieties, like Red Ruby or Rio Red, contain the pigment lycopene and are especially good for juicing. Besides the sour flavor in all citrus fruits (the result of citric acid), they contain a flavonoid, called naringin, that gives them a bitter flavor. Narigin and other organic compounds in grapefruits can also interact with certain drugs in the human body. Though sometimes called grapefruits, Oro Blancos and Cocktail “grapefruits” are crosses between a pomelo and a mandarin.\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/pomelo_slice.jpg\">\u003cimg class=\"aligncenter size-full wp-image-124419\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/pomelo_slice.jpg\" alt=\"\" width=\"1500\" height=\"1000\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/pomelo_slice.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/pomelo_slice-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/pomelo_slice-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/pomelo_slice-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/pomelo_slice-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/pomelo_slice-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/pomelo_slice-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/pomelo_slice-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/pomelo_slice-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/pomelo_slice-520x347.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"https://cuesa.org/food/pomelos\">\u003cstrong>Pomelos\u003c/strong>\u003c/a>: With thick, soft rinds and juicy interiors, pomelos are the largest (and perhaps the oldest) of the cultivated citrus fruits. They are not particularly sweet, but don’t have the characteristic bitterness of grapefruits. Some varieties still have green skin when they are ripe. They are easy to peel and are best eaten by hand, rather than with a spoon.\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/kumquats.jpeg\">\u003cimg class=\"aligncenter size-full wp-image-124418\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/kumquats.jpeg\" alt=\"\" width=\"610\" height=\"458\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/kumquats.jpeg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/kumquats-160x120.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/kumquats-240x180.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/kumquats-375x282.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/kumquats-520x390.jpeg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://cuesa.org/food/kumquats\">Kumquats\u003c/a>:\u003c/strong> The perfect winter sweet snack, kumquats are shaped like tiny oranges, which can be gobbled whole—skin, seeds, and all. They have very sour flesh, but their rinds are sweet. Meiwa kumquats are more round, while the Nagami is ovoid. The fruit is also often candied or preserved in salt or sugar. Some mixologists are even swapping kumquats for olives for a more modern twist on the martini.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Find farmers who have citrus fruits at the Ferry Plaza Farmers Market and Jack London Square Farmers Markets \u003ca href=\"https://cuesa.org/sellers?product=2765&title\">here\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/124417/sunshine-in-the-winter-a-farmers-market-guide-to-citrus","authors":["5484"],"categories":["bayareabites_95","bayareabites_1245"],"tags":["bayareabites_55","bayareabites_14747","bayareabites_14877","bayareabites_16284"],"featImg":"bayareabites_124446","label":"bayareabites"},"bayareabites_98678":{"type":"posts","id":"bayareabites_98678","meta":{"index":"posts_1591205157","site":"bayareabites","id":"98678","score":null,"sort":[1438106464000]},"guestAuthors":[],"slug":"squeezed-by-drought-california-farmers-switch-to-less-thirsty-crops","title":"Squeezed By Drought, California Farmers Switch To Less Thirsty Crops","publishDate":1438106464,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_98680\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/img_1634_wide-6c16c9457f49c53a8ee47000c0bb041ea237cfc2-e1438106184483.jpg\" alt=\"The price of water in San Diego County has more than doubled lately. But vineyards require 25 percent less water than citrus. As a result, the number of wineries in the county has tripled in recent years.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-98680\">\u003cfigcaption class=\"wp-caption-text\">The price of water in San Diego County has more than doubled lately. But vineyards require 25 percent less water than citrus. As a result, the number of wineries in the county has tripled in recent years. \u003ccite>(Lesley McClurg/Capital Public Radio )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/07/20150728_me_squeezed_by_drought_california_farmers_switch_to_less_thirsty_crops.mp3\u003c/p>\n\u003cp>Water scarcity is driving California farmers to plant different crops. Growers are switching to more profitable, less-thirsty fruits, vegetables and nuts.\u003c/p>\n\u003cp>Nowhere is this truer than San Diego County, where water prices are some of the highest in the state.\u003c/p>\n\u003cp>Grapefruit trees shade the entrance to Triple B Ranches winery in northern San Diego County. The tasting room is a converted kitchen festooned with country knick knacks.\u003c/p>\n\u003cp>Debbie Broomell runs the boutique winery with her father, Gary. Their quaint vineyard is only a few years old. For three generations, the Broomells have grown citrus. But, it's been hard to stay in the black growing oranges.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"With the water problems and all the things that are going on, we're looking for something that takes a little less water, and grapes seem to be it,\" says Gary Broomell.\u003c/p>\n\u003cp>Adds Debbie, \"It's all trying to just kind of keep farming. How do you keep farming?\"\u003c/p>\n\u003cp>The price of water in the area has more than doubled in recent years. But vineyards require 25 percent less water than citrus. As a result, the number of wineries in San Diego County has tripled during the same time period.\u003c/p>\n\u003cp>But the savings might not be enough to ensure survival for the Broomells.\u003c/p>\n\u003cfigure id=\"attachment_98679\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/img_1649-baf915798a62add658c5c2412aa2e54103308562-e1438106195192.jpg\" alt=\"Gary Broomell and his daughter, Debbie, pose behind a sign on their ranch in San Diego County. Their family has been growing citrus for generations, but lately, it's been hard staying in the black growing oranges, so they started a vineyard a few years ago.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-98679\">\u003cfigcaption class=\"wp-caption-text\">Gary Broomell and his daughter, Debbie, pose behind a sign on their ranch in San Diego County. Their family has been growing citrus for generations, but lately, it's been hard staying in the black growing oranges, so they started a vineyard a few years ago. \u003ccite>(Lesley McClurg/ Capital Public Radio )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Debbie points to a shallow well in the middle of some grapevines.\u003c/p>\n\u003cp>\"Dad's been cranking it down,\" she says, \"because the water table's been dropping. We're keeping our fingers crossed that [the wells] can kind of keep producing through the summer.\"\u003c/p>\n\u003cp>Gary throws up his hands to the sky.\u003c/p>\n\u003cp>\"We still got July, August, September, October. You know?\" he says.\u003c/p>\n\u003cp>If the drought doesn't end soon, Gary says they'll likely have to pull out of citrus altogether. He says he's looking into persimmons as another alternative.\u003c/p>\n\u003cp>Eric Larson from the \u003ca href=\"http://www.sdfarmbureau.org/Contact/ContactUs.php\">San Diego County Farm Bureau\u003c/a> takes me on a drive nearby through the San Pasqual Valley. Historically, citrus and avocados have been the two leading crops in north San Diego County. But several thousand acres of citrus and more than 10,000 acres of avocados have been taken out of production.\u003c/p>\n\u003cp>\"You end up driving by these 400-acre citrus groves that are just abandoned,\" Larson says. Abandoned, he says, because \"they've turned the water off.\"\u003c/p>\n\u003cp>But, like the Broomells, not all farmers are giving up.\u003c/p>\n\u003cp>Farmers are switching to nurseries or planting unusual crops like pomegranates. Larson points to a field of dragonfruit – it \"uses very, very little water,\" says Larson. \"I guess I could best describe it as a cactus with fruit on it. [Farmers] are getting a lot of money per pound.\"\u003c/p>\n\u003cp>He says it's important to remember that not long ago, avocados were a specialty crop.\u003c/p>\n\u003cp>\"And, it was hard to sell those things. They were called alligator pears. People didn't know what they were,\" explains Larson. \"They got two to three cents a pound for them.\" But, he says, the avocado's popularity exploded as the country's Latino population grew, and more and more Mexican restaurants opened.\u003c/p>\n\u003cp>\u003ca href=\"http://are.ucdavis.edu/en/people/faculty/daniel-sumner/#pk_campaign=short-name-redirect&pk_kwd=sumner\">Daniel Sumner\u003c/a>, an economist at the University of California, Davis, says the drought is intensifying a trend that was already unfolding.\u003c/p>\n\u003cp>\"The context is that what we produce in California has been changing for 200 years,\" Sumner says. You go back 140 years ago, California was the second-biggest wheat state in the country. The Central Valley was dry land, wheat farming. We were second to Kansas.\"\u003c/p>\n\u003cp>As late as the 1980s, California was a leading cotton producer at 1.5 million acres. This year's cotton crop is expected to be about a tenth of that. Sumner says in today's market, cotton farmers can't make ends meet, so they're switching to almonds, pistachios or wine grapes.\u003c/p>\n\u003cp>But, even though water-thirsty crops like almonds are under scrutiny, Sumner expects dry times and high water prices to continue to push California's farmland away from row crops and pasture, and toward higher-value orchards and vineyards.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.capradio.org\" target=\"_blank\">Capital Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Water scarcity is leading farmers away from planting staples and towards planting higher-value, lower-water specialty crops. Think wine grapes and pomegranates instead of citrus and avocados.","status":"publish","parent":0,"modified":1438106561,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":27,"wordCount":792},"headData":{"title":"Squeezed By Drought, California Farmers Switch To Less Thirsty Crops | KQED","description":"Water scarcity is leading farmers away from planting staples and towards planting higher-value, lower-water specialty crops. Think wine grapes and pomegranates instead of citrus and avocados.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"98678 http://ww2.kqed.org/bayareabites/?p=98678","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/07/28/squeezed-by-drought-california-farmers-switch-to-less-thirsty-crops/","disqusTitle":"Squeezed By Drought, California Farmers Switch To Less Thirsty Crops","nprByline":"Lesley McClurg, Capital Public Radio at \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprStoryId":"426886645","nprApiLink":"http://api.npr.org/query?id=426886645&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2015/07/28/426886645/squeezed-by-drought-california-farmers-switch-to-less-thirsty-crops?ft=nprml&f=426886645","nprRetrievedStory":"1","nprPubDate":"Tue, 28 Jul 2015 07:41:00 -0400","nprStoryDate":"Tue, 28 Jul 2015 05:05:00 -0400","nprLastModifiedDate":"Tue, 28 Jul 2015 07:16:15 -0400","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/me/2015/07/20150728_me_squeezed_by_drought_california_farmers_switch_to_less_thirsty_crops.mp3?orgId=285&topicId=1053&d=233&p=3&story=426886645&t=progseg&e=427016353&seg=9&ft=nprml&f=426886645","nprAudioM3u":"http://api.npr.org/m3u/1427018754-2919a5.m3u?orgId=285&topicId=1053&d=233&p=3&story=426886645&t=progseg&e=427016353&seg=9&ft=nprml&f=426886645","path":"/bayareabites/98678/squeezed-by-drought-california-farmers-switch-to-less-thirsty-crops","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/me/2015/07/20150728_me_squeezed_by_drought_california_farmers_switch_to_less_thirsty_crops.mp3?orgId=285&topicId=1053&d=233&p=3&story=426886645&t=progseg&e=427016353&seg=9&ft=nprml&f=426886645","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_98680\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/img_1634_wide-6c16c9457f49c53a8ee47000c0bb041ea237cfc2-e1438106184483.jpg\" alt=\"The price of water in San Diego County has more than doubled lately. But vineyards require 25 percent less water than citrus. As a result, the number of wineries in the county has tripled in recent years.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-98680\">\u003cfigcaption class=\"wp-caption-text\">The price of water in San Diego County has more than doubled lately. But vineyards require 25 percent less water than citrus. As a result, the number of wineries in the county has tripled in recent years. \u003ccite>(Lesley McClurg/Capital Public Radio )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/07/20150728_me_squeezed_by_drought_california_farmers_switch_to_less_thirsty_crops.mp3\u003c/p>\n\u003cp>Water scarcity is driving California farmers to plant different crops. Growers are switching to more profitable, less-thirsty fruits, vegetables and nuts.\u003c/p>\n\u003cp>Nowhere is this truer than San Diego County, where water prices are some of the highest in the state.\u003c/p>\n\u003cp>Grapefruit trees shade the entrance to Triple B Ranches winery in northern San Diego County. The tasting room is a converted kitchen festooned with country knick knacks.\u003c/p>\n\u003cp>Debbie Broomell runs the boutique winery with her father, Gary. Their quaint vineyard is only a few years old. For three generations, the Broomells have grown citrus. But, it's been hard to stay in the black growing oranges.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"With the water problems and all the things that are going on, we're looking for something that takes a little less water, and grapes seem to be it,\" says Gary Broomell.\u003c/p>\n\u003cp>Adds Debbie, \"It's all trying to just kind of keep farming. How do you keep farming?\"\u003c/p>\n\u003cp>The price of water in the area has more than doubled in recent years. But vineyards require 25 percent less water than citrus. As a result, the number of wineries in San Diego County has tripled during the same time period.\u003c/p>\n\u003cp>But the savings might not be enough to ensure survival for the Broomells.\u003c/p>\n\u003cfigure id=\"attachment_98679\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/img_1649-baf915798a62add658c5c2412aa2e54103308562-e1438106195192.jpg\" alt=\"Gary Broomell and his daughter, Debbie, pose behind a sign on their ranch in San Diego County. Their family has been growing citrus for generations, but lately, it's been hard staying in the black growing oranges, so they started a vineyard a few years ago.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-98679\">\u003cfigcaption class=\"wp-caption-text\">Gary Broomell and his daughter, Debbie, pose behind a sign on their ranch in San Diego County. Their family has been growing citrus for generations, but lately, it's been hard staying in the black growing oranges, so they started a vineyard a few years ago. \u003ccite>(Lesley McClurg/ Capital Public Radio )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Debbie points to a shallow well in the middle of some grapevines.\u003c/p>\n\u003cp>\"Dad's been cranking it down,\" she says, \"because the water table's been dropping. We're keeping our fingers crossed that [the wells] can kind of keep producing through the summer.\"\u003c/p>\n\u003cp>Gary throws up his hands to the sky.\u003c/p>\n\u003cp>\"We still got July, August, September, October. You know?\" he says.\u003c/p>\n\u003cp>If the drought doesn't end soon, Gary says they'll likely have to pull out of citrus altogether. He says he's looking into persimmons as another alternative.\u003c/p>\n\u003cp>Eric Larson from the \u003ca href=\"http://www.sdfarmbureau.org/Contact/ContactUs.php\">San Diego County Farm Bureau\u003c/a> takes me on a drive nearby through the San Pasqual Valley. Historically, citrus and avocados have been the two leading crops in north San Diego County. But several thousand acres of citrus and more than 10,000 acres of avocados have been taken out of production.\u003c/p>\n\u003cp>\"You end up driving by these 400-acre citrus groves that are just abandoned,\" Larson says. Abandoned, he says, because \"they've turned the water off.\"\u003c/p>\n\u003cp>But, like the Broomells, not all farmers are giving up.\u003c/p>\n\u003cp>Farmers are switching to nurseries or planting unusual crops like pomegranates. Larson points to a field of dragonfruit – it \"uses very, very little water,\" says Larson. \"I guess I could best describe it as a cactus with fruit on it. [Farmers] are getting a lot of money per pound.\"\u003c/p>\n\u003cp>He says it's important to remember that not long ago, avocados were a specialty crop.\u003c/p>\n\u003cp>\"And, it was hard to sell those things. They were called alligator pears. People didn't know what they were,\" explains Larson. \"They got two to three cents a pound for them.\" But, he says, the avocado's popularity exploded as the country's Latino population grew, and more and more Mexican restaurants opened.\u003c/p>\n\u003cp>\u003ca href=\"http://are.ucdavis.edu/en/people/faculty/daniel-sumner/#pk_campaign=short-name-redirect&pk_kwd=sumner\">Daniel Sumner\u003c/a>, an economist at the University of California, Davis, says the drought is intensifying a trend that was already unfolding.\u003c/p>\n\u003cp>\"The context is that what we produce in California has been changing for 200 years,\" Sumner says. You go back 140 years ago, California was the second-biggest wheat state in the country. The Central Valley was dry land, wheat farming. We were second to Kansas.\"\u003c/p>\n\u003cp>As late as the 1980s, California was a leading cotton producer at 1.5 million acres. This year's cotton crop is expected to be about a tenth of that. Sumner says in today's market, cotton farmers can't make ends meet, so they're switching to almonds, pistachios or wine grapes.\u003c/p>\n\u003cp>But, even though water-thirsty crops like almonds are under scrutiny, Sumner expects dry times and high water prices to continue to push California's farmland away from row crops and pasture, and toward higher-value orchards and vineyards.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.capradio.org\" target=\"_blank\">Capital Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/98678/squeezed-by-drought-california-farmers-switch-to-less-thirsty-crops","authors":["byline_bayareabites_98678"],"categories":["bayareabites_10916","bayareabites_358","bayareabites_60"],"tags":["bayareabites_10627","bayareabites_250","bayareabites_55","bayareabites_13354","bayareabites_11813","bayareabites_14672","bayareabites_2691"],"featImg":"bayareabites_98679","label":"bayareabites"},"bayareabites_76495":{"type":"posts","id":"bayareabites_76495","meta":{"index":"posts_1591205157","site":"bayareabites","id":"76495","score":null,"sort":[1389737622000]},"guestAuthors":[],"slug":"big-chill-for-california-citrus-growers","title":"Big Chill for California Citrus Growers ","publishDate":1389737622,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_76503\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/eatwell_freeze.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/eatwell_freeze.jpg\" alt=\"Icy citrus photo by Eatwell Farm\" width=\"610\" height=\"458\" class=\"size-full wp-image-76503\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Icy citrus photo by Eatwell Farm\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Brie Mazurek, \u003ca href=\"http://www.cuesa.org/article/big-chill-citrus-growers\">Online Education Manager for CUESA\u003c/a> (1/10/14)\u003c/p>\n\u003cp>Ted Loewen of \u003ca href=\"http://www.cuesa.org/seller/blossom-bluff-orchards\">Blossom Bluff Orchards\u003c/a> was looking forward to one of the best mandarin crops he’d seen in years. The trees were laden with fruit when the cold snap hit the San Joaquin Valley on December 6, sending temperatures into the low 20s.\u003c/p>\n\u003cp>“We suspected we had some pretty significant damage,” says Ted. “We still don’t know the exact amount, but it looks like it got most of the Gold Nuggets.” Usually a year-round fixture at the Saturday Ferry Plaza Farmers Market, his farm has pulled out for the winter and may not be back until stone fruit season begins in May.\u003c/p>\n\u003cp>Though seemingly mild compared to the \u003ca href=\"http://eatocracy.cnn.com/2014/01/09/farming-in-cold-weather/\">sub-zero temperatures\u003c/a> experienced in other parts of the country, a recent \u003ca href=\"http://www.cnbc.com/id/101269375\">hard freeze\u003c/a> has taken its toll on the California citrus industry, which supplies 85% of the country’s fresh citrus. The trade group \u003ca href=\"http://cacitrusmutual.com/images/2013_Press_Releases/Dec11_PR.pdf\">California Citrus Mutual has called it\u003c/a> the “earliest severe freeze for Valley citrus growers in over 25 years.” As farms big and small reel from the blow and take stock, counties are still assessing the damage to the $2 billion industry.\u003c/p>\n\u003ch3>Thin Skins, Damaged Fruit\u003c/h3>\n\u003cfigure id=\"attachment_76502\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/citrus_tory_damage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/citrus_tory_damage.jpg\" alt=\"Damaged citrus fruit. Photo by Tory Farms.\" width=\"250\" height=\"250\" class=\"size-full wp-image-76502\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Damaged citrus fruit. Photo by Tory Farms.\u003c/figcaption>\u003c/figure>\n\u003cp>In addition to Blossom Bluff, other small, diversified farms at the Ferry Plaza Farmers Market have been bitten by the frost. With less citrus to sell this season, \u003ca href=\"http://www.cuesa.org/seller/tory-farms\">Tory Farm\u003c/a> has kept a presence at the Saturday market but dropped out of Thursdays. “The bad news was the Page mandarins, which are usually our biggest seller,” says Tory Torosian. “They’re done—90% frozen. We usually have about 400 boxes in a year, and this year it was about 30.” While he is optimistic about his Oro Blanco grapefruits and Satsuma mandarins, he’s still waiting to see how his orange crop weathered the freeze.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Thin-skinned citrus like mandarins tend to be susceptible to cold damage, while thicker-skinned varieties like navels are more cold-hardy, withstanding temperatures as low as 27 degrees. High sugar content can also increase a fruit’s cold tolerance.\u003c/p>\n\u003cp>While a certain amount of cold helps the sugars in citrus develop, too much for too long can destroy a crop. Ice forms inside the fruit’s tissues, causing them to burst. As the fruit loses its moisture through the broken membranes, it begins to dry out. “The flavor changes, it gets bitter, and it’s not as juicy,” says Tory.\u003c/p>\n\u003ch3>Fending Off the Freeze\u003c/h3>\n\u003cfigure id=\"attachment_76501\" class=\"wp-caption alignright\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/citrus_freeze_tory.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/citrus_freeze_tory.jpg\" alt=\"Damaged citrus fruit. Photo by Tory Farms.\" width=\"250\" height=\"250\" class=\"size-full wp-image-76501\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Damaged citrus fruit. Photo by Tory Farms.\u003c/figcaption>\u003c/figure>\n\u003cp>Citrus farms have various frost protection strategies in their arsenal, but most are costly and can be a heavy drain on energy and resources. Larger farms may use orchard heaters or wind machines that pull warm air down into the grove, creating an “inversion layer” that raises temperatures by five or more degrees. Such machines rely on natural gas, diesel, or propane.\u003c/p>\n\u003cp>On the low-tech end of the spectrum, farmers can run sprinklers directly on the trees, creating an ice layer that buffers fruit through a phenomenon known as “heat of fusion.” Farmers can also flood their orchards to retain warmth and create an insulating fog or steam.\u003c/p>\n\u003cp>Watch this video by farmer Nigel Walker of Eatwell Farm.\u003cbr>\n[youtube //www.youtube.com/watch?v=Ke5C6kPvzZ8]\u003c/p>\n\u003cp>But such water-intensive methods can only raise temperatures by a degree or two, and they are not ideal for arid California, especially during \u003ca href=\"http://grist.org/climate-energy/check-out-this-shocking-map-of-californias-drought/\">what could be the worst drought in four decades\u003c/a>. “We ran water in our orchards every night for a month to help protect the trees, and our biggest concern right now is water,” said Yukio Hamada of \u003ca href=\"http://www.cuesa.org/seller/hamada-farms\">Hamada Farms\u003c/a>. He estimates that they lost 30 to 50% of their citrus during the freeze.\u003c/p>\n\u003cp>“There’s still good fruit out there, but we’ve got to be selective, and that takes a lot of time because we do all of our picking by hand.” While some larger packing houses have machines that can sort out bad fruit, many farms manually inspect by piece, cutting samples to check for damage or floating fruit in water.\u003c/p>\n\u003ch3>Orange Juice Out of Oranges\u003c/h3>\n\u003cfigure id=\"attachment_76504\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/tory_gary_yost.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/tory_gary_yost.jpg\" alt=\"Rebecca and Tory Torosian. Photo by Gary Yost Photography.\" width=\"250\" height=\"250\" class=\"size-full wp-image-76504\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rebecca and Tory Torosian. Photo by Gary Yost Photography.\u003c/figcaption>\u003c/figure>\n\u003cp>Large citrus growers have been selling off damaged citrus for juicing to recoup harvest costs, an option that may not be available to farms with smaller quantities of fruit. “I think we’re small enough volume that it would be hard to get any interest,” says Ted of Blossom Bluff.\u003c/p>\n\u003cp>Overall, citrus represents less than 10% of Blossom Bluff’s business, but evaluating the costs of labor and resources invested in their citrus is difficult on a farm that has more than 125 varieties of fruit. According to Ted, “It’s the intangible losses that are going to affect us the most: continued contact with customers and employment of our workers throughout the winter.” Blossom Bluff will dry some of their mandarins, but “there is a limited amount that you can do.”\u003c/p>\n\u003cp>Planning for the worst, John Lagier and Casey Havre of \u003ca href=\"http://www.cuesa.org/seller/lagier-ranches\">Lagier Ranches\u003c/a> got much of their citrus off the trees a few days before the frost hit. They were able to salvage their Meyer lemons to process into spreads for \u003ca href=\"http://www.cuesa.org/seller/saint-benoit-creamery\">Saint Benoit Creamery\u003c/a>’s yogurts. They have also been selling their cold-damaged mandarins at a discount for juicing, which has helped them to recover some of their losses. “You do what you gotta do,” says John.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>For these small farms, diversification, year-round planning, and flexibility are the keys to survival. “We’re just going to wait and see what happens,” says Tory of Tory Farms. “Our stone fruit is in dormancy, and it loves the cold. We’re like gamblers. We’ve got all our bets covered.”\u003c/p>\n\n","blocks":[],"excerpt":"Though seemingly mild compared to the sub-zero temperatures experienced in other parts of the country, a recent hard freeze has taken its toll on the California citrus industry, which supplies 85% of the country’s fresh citrus.","status":"publish","parent":0,"modified":1389737622,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":1024},"headData":{"title":"Big Chill for California Citrus Growers | KQED","description":"Though seemingly mild compared to the sub-zero temperatures experienced in other parts of the country, a recent hard freeze has taken its toll on the California citrus industry, which supplies 85% of the country’s fresh citrus.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"76495 http://blogs.kqed.org/bayareabites/?p=76495","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/01/14/big-chill-for-california-citrus-growers/","disqusTitle":"Big Chill for California Citrus Growers ","path":"/bayareabites/76495/big-chill-for-california-citrus-growers","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_76503\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/eatwell_freeze.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/eatwell_freeze.jpg\" alt=\"Icy citrus photo by Eatwell Farm\" width=\"610\" height=\"458\" class=\"size-full wp-image-76503\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Icy citrus photo by Eatwell Farm\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Brie Mazurek, \u003ca href=\"http://www.cuesa.org/article/big-chill-citrus-growers\">Online Education Manager for CUESA\u003c/a> (1/10/14)\u003c/p>\n\u003cp>Ted Loewen of \u003ca href=\"http://www.cuesa.org/seller/blossom-bluff-orchards\">Blossom Bluff Orchards\u003c/a> was looking forward to one of the best mandarin crops he’d seen in years. The trees were laden with fruit when the cold snap hit the San Joaquin Valley on December 6, sending temperatures into the low 20s.\u003c/p>\n\u003cp>“We suspected we had some pretty significant damage,” says Ted. “We still don’t know the exact amount, but it looks like it got most of the Gold Nuggets.” Usually a year-round fixture at the Saturday Ferry Plaza Farmers Market, his farm has pulled out for the winter and may not be back until stone fruit season begins in May.\u003c/p>\n\u003cp>Though seemingly mild compared to the \u003ca href=\"http://eatocracy.cnn.com/2014/01/09/farming-in-cold-weather/\">sub-zero temperatures\u003c/a> experienced in other parts of the country, a recent \u003ca href=\"http://www.cnbc.com/id/101269375\">hard freeze\u003c/a> has taken its toll on the California citrus industry, which supplies 85% of the country’s fresh citrus. The trade group \u003ca href=\"http://cacitrusmutual.com/images/2013_Press_Releases/Dec11_PR.pdf\">California Citrus Mutual has called it\u003c/a> the “earliest severe freeze for Valley citrus growers in over 25 years.” As farms big and small reel from the blow and take stock, counties are still assessing the damage to the $2 billion industry.\u003c/p>\n\u003ch3>Thin Skins, Damaged Fruit\u003c/h3>\n\u003cfigure id=\"attachment_76502\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/citrus_tory_damage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/citrus_tory_damage.jpg\" alt=\"Damaged citrus fruit. Photo by Tory Farms.\" width=\"250\" height=\"250\" class=\"size-full wp-image-76502\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Damaged citrus fruit. Photo by Tory Farms.\u003c/figcaption>\u003c/figure>\n\u003cp>In addition to Blossom Bluff, other small, diversified farms at the Ferry Plaza Farmers Market have been bitten by the frost. With less citrus to sell this season, \u003ca href=\"http://www.cuesa.org/seller/tory-farms\">Tory Farm\u003c/a> has kept a presence at the Saturday market but dropped out of Thursdays. “The bad news was the Page mandarins, which are usually our biggest seller,” says Tory Torosian. “They’re done—90% frozen. We usually have about 400 boxes in a year, and this year it was about 30.” While he is optimistic about his Oro Blanco grapefruits and Satsuma mandarins, he’s still waiting to see how his orange crop weathered the freeze.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Thin-skinned citrus like mandarins tend to be susceptible to cold damage, while thicker-skinned varieties like navels are more cold-hardy, withstanding temperatures as low as 27 degrees. High sugar content can also increase a fruit’s cold tolerance.\u003c/p>\n\u003cp>While a certain amount of cold helps the sugars in citrus develop, too much for too long can destroy a crop. Ice forms inside the fruit’s tissues, causing them to burst. As the fruit loses its moisture through the broken membranes, it begins to dry out. “The flavor changes, it gets bitter, and it’s not as juicy,” says Tory.\u003c/p>\n\u003ch3>Fending Off the Freeze\u003c/h3>\n\u003cfigure id=\"attachment_76501\" class=\"wp-caption alignright\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/citrus_freeze_tory.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/citrus_freeze_tory.jpg\" alt=\"Damaged citrus fruit. Photo by Tory Farms.\" width=\"250\" height=\"250\" class=\"size-full wp-image-76501\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Damaged citrus fruit. Photo by Tory Farms.\u003c/figcaption>\u003c/figure>\n\u003cp>Citrus farms have various frost protection strategies in their arsenal, but most are costly and can be a heavy drain on energy and resources. Larger farms may use orchard heaters or wind machines that pull warm air down into the grove, creating an “inversion layer” that raises temperatures by five or more degrees. Such machines rely on natural gas, diesel, or propane.\u003c/p>\n\u003cp>On the low-tech end of the spectrum, farmers can run sprinklers directly on the trees, creating an ice layer that buffers fruit through a phenomenon known as “heat of fusion.” Farmers can also flood their orchards to retain warmth and create an insulating fog or steam.\u003c/p>\n\u003cp>Watch this video by farmer Nigel Walker of Eatwell Farm.\u003cbr>\n\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/Ke5C6kPvzZ8'\n title='//www.youtube.com/embed/Ke5C6kPvzZ8'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>But such water-intensive methods can only raise temperatures by a degree or two, and they are not ideal for arid California, especially during \u003ca href=\"http://grist.org/climate-energy/check-out-this-shocking-map-of-californias-drought/\">what could be the worst drought in four decades\u003c/a>. “We ran water in our orchards every night for a month to help protect the trees, and our biggest concern right now is water,” said Yukio Hamada of \u003ca href=\"http://www.cuesa.org/seller/hamada-farms\">Hamada Farms\u003c/a>. He estimates that they lost 30 to 50% of their citrus during the freeze.\u003c/p>\n\u003cp>“There’s still good fruit out there, but we’ve got to be selective, and that takes a lot of time because we do all of our picking by hand.” While some larger packing houses have machines that can sort out bad fruit, many farms manually inspect by piece, cutting samples to check for damage or floating fruit in water.\u003c/p>\n\u003ch3>Orange Juice Out of Oranges\u003c/h3>\n\u003cfigure id=\"attachment_76504\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/tory_gary_yost.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/tory_gary_yost.jpg\" alt=\"Rebecca and Tory Torosian. Photo by Gary Yost Photography.\" width=\"250\" height=\"250\" class=\"size-full wp-image-76504\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rebecca and Tory Torosian. Photo by Gary Yost Photography.\u003c/figcaption>\u003c/figure>\n\u003cp>Large citrus growers have been selling off damaged citrus for juicing to recoup harvest costs, an option that may not be available to farms with smaller quantities of fruit. “I think we’re small enough volume that it would be hard to get any interest,” says Ted of Blossom Bluff.\u003c/p>\n\u003cp>Overall, citrus represents less than 10% of Blossom Bluff’s business, but evaluating the costs of labor and resources invested in their citrus is difficult on a farm that has more than 125 varieties of fruit. According to Ted, “It’s the intangible losses that are going to affect us the most: continued contact with customers and employment of our workers throughout the winter.” Blossom Bluff will dry some of their mandarins, but “there is a limited amount that you can do.”\u003c/p>\n\u003cp>Planning for the worst, John Lagier and Casey Havre of \u003ca href=\"http://www.cuesa.org/seller/lagier-ranches\">Lagier Ranches\u003c/a> got much of their citrus off the trees a few days before the frost hit. They were able to salvage their Meyer lemons to process into spreads for \u003ca href=\"http://www.cuesa.org/seller/saint-benoit-creamery\">Saint Benoit Creamery\u003c/a>’s yogurts. They have also been selling their cold-damaged mandarins at a discount for juicing, which has helped them to recover some of their losses. “You do what you gotta do,” says John.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>For these small farms, diversification, year-round planning, and flexibility are the keys to survival. “We’re just going to wait and see what happens,” says Tory of Tory Farms. “Our stone fruit is in dormancy, and it loves the cold. We’re like gamblers. We’ve got all our bets covered.”\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/76495/big-chill-for-california-citrus-growers","authors":["5484"],"categories":["bayareabites_109","bayareabites_12276","bayareabites_1874","bayareabites_95","bayareabites_60"],"tags":["bayareabites_353","bayareabites_55","bayareabites_12926","bayareabites_254"],"featImg":"bayareabites_76503","label":"bayareabites"},"bayareabites_75090":{"type":"posts","id":"bayareabites_75090","meta":{"index":"posts_1591205157","site":"bayareabites","id":"75090","score":null,"sort":[1386999927000]},"guestAuthors":[],"slug":"usda-steps-up-the-fight-to-save-floridas-oranges","title":"USDA Steps Up The Fight To Save Florida's Oranges","publishDate":1386999927,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_75091\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/ap31737928267_wide-a1bb2bae99ca4ff43795eb103cc7ffee87e2129f-e1386999794861.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/ap31737928267_wide-a1bb2bae99ca4ff43795eb103cc7ffee87e2129f-e1386999794861.jpg\" alt=\"Oranges ripen in a Plant City, Fla., grove on Wednesday. Growers in Florida, Texas and California are worried about citrus greening, a disease that makes the fruit bitter and unmarketable. Photo: Chris O'Meara/AP\" width=\"640\" height=\"359\" class=\"size-full wp-image-75091\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Oranges ripen in a Plant City, Fla., grove on Wednesday. Growers in Florida, Texas and California are worried about citrus greening, a disease that makes the fruit bitter and unmarketable. Photo: Chris O'Meara/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/13/250590355/usda-steps-up-the-fight-to-save-floridas-oranges\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/12/20131213_me_07.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100171/greg-allen\">Greg Allen\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/13/250590355/usda-steps-up-the-fight-to-save-floridas-oranges\">The Salt at NPR Food\u003c/a> (12/13/13)\u003c/p>\n\u003cp>The citrus industry is facing a crisis. It's called citrus greening — a disease that has devastated orange production in Florida since it first showed up eight years ago. Now the U.S. Department of Agriculture has announced a new effort to try to control the disease before it destroys the nation's citrus industry.\u003c/p>\n\u003cp>Citrus greening is carried by psyllids, tiny insects no bigger than a pinhead. It is caused by a bacterium that makes the fruit bitter and unmarketable. In California, Texas, and especially in Florida, where it first took root, many fear the disease could wipe out America's production of oranges, grapefruits and lemons.\u003c/p>\n\u003cp>It's a disease imported from Asia. Since its was first discovered in Florida in 2005, citrus greening has cost the industry $4 billion and 6,000 jobs, says \u003ca href=\"http://www.nytimes.com/2013/07/28/science/a-race-to-save-the-orange-by-altering-its-dna.html?_r=0\">Jack Payne\u003c/a>, the senior vice president for agriculture and natural resources at the University of Florida. Payne says all of Florida's citrus groves are infected.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"We have so many growers now in a $9 billion industry just hanging on by their fingernails, literally, trying to get a cure for this terrible disease,\" he says.\u003c/p>\n\u003cp>In Florida, because of the disease, USDA says the orange crop will be off 9 percent from last season. It's the second straight year that production has declined and the lowest citrus harvest in Florida in nearly 25 years.\u003c/p>\n\u003cp>Scientists are trying to develop disease-resistant trees. They're experimenting with different rootstocks and \u003ca href=\"http://www.nytimes.com/2013/07/28/science/a-race-to-save-the-orange-by-altering-its-dna.html?_r=0\">genetically modified trees\u003c/a>. But so far, there hasn't been a breakthrough.\u003c/p>\n\u003cp>To help the effort, Agriculture Secretary Tom Vilsack announced Thursday that several agencies within USDA are coming together to coordinate research and the fight to stop citrus greening. He said, \"We felt it was necessary for us to have a more coordinated effort with the state and local partners and with the industry.\"\u003cbr> Vilsack says USDA has already spent $250 million combating citrus greening. With this announcement, he says, the agency is making an additional $1 million available for research immediately. And $9 million more in research funding is in the farm bill that's currently before Congress.\u003c/p>\n\u003cp>A spokesman with \u003ca href=\"http://flcitrusmutual.com/Default.aspx\">Florida Citrus Mutual\u003c/a>, a grower's group, said they welcome the additional funding and the new coordinated approach to citrus greening. But a priority for Florida growers is the creation of a federal Citrus Research Trust Fund that could provide $30 million in funding to stop greening before it wipes out the industry. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"The agency is launching a new coordinated research effort to stop citrus greening, a disease imported from Asia that turns fruit bitter and unmarketable. It first turned up in Florida eight years. Now, it threatens to destroy the nation's citrus industry.","status":"publish","parent":0,"modified":1386999927,"stats":{"hasAudio":true,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":488},"headData":{"title":"USDA Steps Up The Fight To Save Florida's Oranges | KQED","description":"The agency is launching a new coordinated research effort to stop citrus greening, a disease imported from Asia that turns fruit bitter and unmarketable. It first turned up in Florida eight years. Now, it threatens to destroy the nation's citrus industry.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"75090 http://blogs.kqed.org/bayareabites/?p=75090","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/12/13/usda-steps-up-the-fight-to-save-floridas-oranges/","disqusTitle":"USDA Steps Up The Fight To Save Florida's Oranges","nprByline":"Greg Allen","nprStoryId":"250590355","nprApiLink":"http://api.npr.org/query?id=250590355&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2013/12/13/250590355/usda-steps-up-the-fight-to-save-floridas-oranges?ft=3&f=250590355","nprRetrievedStory":"1","nprPubDate":"Fri, 13 Dec 2013 07:52:00 -0500","nprStoryDate":"Fri, 13 Dec 2013 04:00:00 -0500","nprLastModifiedDate":"Fri, 13 Dec 2013 10:04:56 -0500","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/me/2013/12/20131213_me_07.mp3?orgId=1&topicId=1053&ft=3&f=250590355","nprAudioM3u":"http://api.npr.org/m3u/1250656096-72cc24.m3u?orgId=1&topicId=1053&ft=3&f=250590355","path":"/bayareabites/75090/usda-steps-up-the-fight-to-save-floridas-oranges","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/me/2013/12/20131213_me_07.mp3?orgId=1&topicId=1053&ft=3&f=250590355","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_75091\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/ap31737928267_wide-a1bb2bae99ca4ff43795eb103cc7ffee87e2129f-e1386999794861.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/ap31737928267_wide-a1bb2bae99ca4ff43795eb103cc7ffee87e2129f-e1386999794861.jpg\" alt=\"Oranges ripen in a Plant City, Fla., grove on Wednesday. Growers in Florida, Texas and California are worried about citrus greening, a disease that makes the fruit bitter and unmarketable. Photo: Chris O'Meara/AP\" width=\"640\" height=\"359\" class=\"size-full wp-image-75091\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Oranges ripen in a Plant City, Fla., grove on Wednesday. Growers in Florida, Texas and California are worried about citrus greening, a disease that makes the fruit bitter and unmarketable. Photo: Chris O'Meara/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/13/250590355/usda-steps-up-the-fight-to-save-floridas-oranges\">Morning Edition\u003c/a> \u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"audio","attributes":{"named":{"src":"http://pd.npr.org/anon.npr-mp3/npr/me/2013/12/20131213_me_07.mp3","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100171/greg-allen\">Greg Allen\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/13/250590355/usda-steps-up-the-fight-to-save-floridas-oranges\">The Salt at NPR Food\u003c/a> (12/13/13)\u003c/p>\n\u003cp>The citrus industry is facing a crisis. It's called citrus greening — a disease that has devastated orange production in Florida since it first showed up eight years ago. Now the U.S. Department of Agriculture has announced a new effort to try to control the disease before it destroys the nation's citrus industry.\u003c/p>\n\u003cp>Citrus greening is carried by psyllids, tiny insects no bigger than a pinhead. It is caused by a bacterium that makes the fruit bitter and unmarketable. In California, Texas, and especially in Florida, where it first took root, many fear the disease could wipe out America's production of oranges, grapefruits and lemons.\u003c/p>\n\u003cp>It's a disease imported from Asia. Since its was first discovered in Florida in 2005, citrus greening has cost the industry $4 billion and 6,000 jobs, says \u003ca href=\"http://www.nytimes.com/2013/07/28/science/a-race-to-save-the-orange-by-altering-its-dna.html?_r=0\">Jack Payne\u003c/a>, the senior vice president for agriculture and natural resources at the University of Florida. Payne says all of Florida's citrus groves are infected.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"We have so many growers now in a $9 billion industry just hanging on by their fingernails, literally, trying to get a cure for this terrible disease,\" he says.\u003c/p>\n\u003cp>In Florida, because of the disease, USDA says the orange crop will be off 9 percent from last season. It's the second straight year that production has declined and the lowest citrus harvest in Florida in nearly 25 years.\u003c/p>\n\u003cp>Scientists are trying to develop disease-resistant trees. They're experimenting with different rootstocks and \u003ca href=\"http://www.nytimes.com/2013/07/28/science/a-race-to-save-the-orange-by-altering-its-dna.html?_r=0\">genetically modified trees\u003c/a>. But so far, there hasn't been a breakthrough.\u003c/p>\n\u003cp>To help the effort, Agriculture Secretary Tom Vilsack announced Thursday that several agencies within USDA are coming together to coordinate research and the fight to stop citrus greening. He said, \"We felt it was necessary for us to have a more coordinated effort with the state and local partners and with the industry.\"\u003cbr> Vilsack says USDA has already spent $250 million combating citrus greening. With this announcement, he says, the agency is making an additional $1 million available for research immediately. And $9 million more in research funding is in the farm bill that's currently before Congress.\u003c/p>\n\u003cp>A spokesman with \u003ca href=\"http://flcitrusmutual.com/Default.aspx\">Florida Citrus Mutual\u003c/a>, a grower's group, said they welcome the additional funding and the new coordinated approach to citrus greening. But a priority for Florida growers is the creation of a federal Citrus Research Trust Fund that could provide $30 million in funding to stop greening before it wipes out the industry. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/75090/usda-steps-up-the-fight-to-save-floridas-oranges","authors":["byline_bayareabites_75090"],"categories":["bayareabites_1874","bayareabites_4084","bayareabites_10916","bayareabites_34","bayareabites_60"],"tags":["bayareabites_55","bayareabites_12793","bayareabites_11348","bayareabites_12792","bayareabites_12795","bayareabites_10109","bayareabites_12794","bayareabites_10921","bayareabites_8913"],"featImg":"bayareabites_75091","label":"bayareabites"},"bayareabites_74015":{"type":"posts","id":"bayareabites_74015","meta":{"index":"posts_1591205157","site":"bayareabites","id":"74015","score":null,"sort":[1384530979000]},"guestAuthors":[],"slug":"how-coffee-citrus-and-nuts-help-cut-the-risk-of-diabetes","title":"How Coffee, Citrus And Nuts Help Cut The Risk Of Diabetes","publishDate":1384530979,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_74020\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/coffee-citrus.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/coffee-citrus.jpg\" alt=\"Coffee can help cut your risk of type 2 diabetes, fresh research shows. Other foods, such as oranges, lemons and other citrus fruits, nuts and beans can also help. Photo: iStock\" width=\"624\" height=\"350\" class=\"size-full wp-image-74020\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Coffee can help cut your risk of type 2 diabetes, fresh research shows. Other foods, such as oranges, lemons and other citrus fruits, nuts and beans can also help. Photo: iStock\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/15/245250931/how-coffee-citrus-and-nuts-help-cut-the-risk-of-diabetes\">The Salt at NPR Food\u003c/a> (11/15/13)\u003c/p>\n\u003cp>If you go back to the 1970s, people with a serious coffee habit often had an accompanying habit: smoking.\u003c/p>\n\u003cp>And that's why early studies gave coffee a bad rap. Clearly, smoking was harmful. And it was hard for researchers to disentangle the two habits. \"So it made coffee look bad in terms of health outcomes,\" Harvard researcher Mehr Stampfer \u003ca href=\"http://wap.npr.org/story/174334493\">explained\u003c/a> to me.\u003c/p>\n\u003cp>But, fast forward a quarter century and the rap on coffee began to change.\u003c/p>\n\u003cp>As we've reported, recent studies have found that people who drink coffee regularly are at lower risk of \u003ca href=\"http://www.npr.org/blogs/thesalt/2011/09/27/140837983/caffeinated-women-may-be-fighting-depression-with-every-cup\">depression\u003c/a>, and perhaps \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=128110552\">Alzheimer's\u003c/a> too.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Now, there's further evidence that coffee also helps cut the risk of developing type-2 diabetes. In the most recent \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/24150256\">meta-analysis\u003c/a>, researchers found that drinking two or more cups of coffee per day was associated with a 12 percent decreased risk of developing the disease. And even decaffeinated coffee seemed to cut the risk, though not as much as the caffeinated kind.\u003c/p>\n\u003cp>Of course, the most significant risk factor for type-2 diabetes is weight. And, indeed, the study found that coffee's protective effect didn't seem to hold up as well in overweight people.\u003c/p>\n\u003cp>So, what explains coffee's beneficial effects on diabetes?\u003c/p>\n\u003cp>Well, researchers say there may be several explanations. Coffee contains a host of polyphenols, beneficial plant compounds. And researchers have identified one compound, chlorogenic acid (CGA), which has been shown in \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/22412912\">studies\u003c/a> to delay the absorption of glucose.\u003c/p>\n\u003cp>But man cannot live on coffee alone. So what other foods may help decrease risk of type-2 diabetes — or help people manage the condition if they've already been diagnosed?\u003c/p>\n\u003cp>The American Diabetes Association has a \u003ca href=\"http://www.diabetes.org/food-and-fitness/food/what-can-i-eat/diabetes-superfoods.html\">list. \u003c/a>\u003c/p>\n\u003cp>Not surprisingly, beans and leafy greens are at the top of the list. In addition to being a cheap source of protein, beans contain key nutrients such as potassium and magnesium, which has been shown to help regulate blood sugar.\u003c/p>\n\u003cp>Also on the list are citrus and berries, which are loaded with polyphenols and fiber.\u003c/p>\n\u003cp>Nuts, as we've reported, can \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/24/240538905/almonds-for-skinny-snackers-yes-they-help-curb-your-appetite\">help control appetites\u003c/a> and also are a good source of magnesium.\u003c/p>\n\u003cp>Sweet potatoes make the list. Compared to white potatoes, sweet potatoes contain lots of vitamin A and fiber.\u003c/p>\n\u003cp>All of the foods on the list, according to the ADA, have a relatively low glycemic index, meaning they help prevent spikes in blood sugar.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Drinking two or more cups of coffee per day was associated with a 12 percent decreased risk of developing type 2 diabetes, according to fresh research. But man cannot live on coffee alone. Luckily, other foods may also help decrease the risk of the disease — or help those already diagnosed to manage the condition.","status":"publish","parent":0,"modified":1384530979,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":449},"headData":{"title":"How Coffee, Citrus And Nuts Help Cut The Risk Of Diabetes | KQED","description":"Drinking two or more cups of coffee per day was associated with a 12 percent decreased risk of developing type 2 diabetes, according to fresh research. But man cannot live on coffee alone. Luckily, other foods may also help decrease the risk of the disease — or help those already diagnosed to manage the condition.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"74015 http://blogs.kqed.org/bayareabites/?p=74015","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/11/15/how-coffee-citrus-and-nuts-help-cut-the-risk-of-diabetes/","disqusTitle":"How Coffee, Citrus And Nuts Help Cut The Risk Of Diabetes","nprByline":"Allison Aubrey","nprStoryId":"245250931","nprApiLink":"http://api.npr.org/query?id=245250931&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2013/11/15/245250931/how-coffee-citrus-and-nuts-help-cut-the-risk-of-diabetes?ft=3&f=245250931","nprRetrievedStory":"1","nprPubDate":"Fri, 15 Nov 2013 09:06:00 -0500","nprStoryDate":"Fri, 15 Nov 2013 09:06:00 -0500","nprLastModifiedDate":"Fri, 15 Nov 2013 09:06:18 -0500","path":"/bayareabites/74015/how-coffee-citrus-and-nuts-help-cut-the-risk-of-diabetes","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_74020\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/coffee-citrus.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/coffee-citrus.jpg\" alt=\"Coffee can help cut your risk of type 2 diabetes, fresh research shows. Other foods, such as oranges, lemons and other citrus fruits, nuts and beans can also help. Photo: iStock\" width=\"624\" height=\"350\" class=\"size-full wp-image-74020\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Coffee can help cut your risk of type 2 diabetes, fresh research shows. Other foods, such as oranges, lemons and other citrus fruits, nuts and beans can also help. Photo: iStock\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/15/245250931/how-coffee-citrus-and-nuts-help-cut-the-risk-of-diabetes\">The Salt at NPR Food\u003c/a> (11/15/13)\u003c/p>\n\u003cp>If you go back to the 1970s, people with a serious coffee habit often had an accompanying habit: smoking.\u003c/p>\n\u003cp>And that's why early studies gave coffee a bad rap. Clearly, smoking was harmful. And it was hard for researchers to disentangle the two habits. \"So it made coffee look bad in terms of health outcomes,\" Harvard researcher Mehr Stampfer \u003ca href=\"http://wap.npr.org/story/174334493\">explained\u003c/a> to me.\u003c/p>\n\u003cp>But, fast forward a quarter century and the rap on coffee began to change.\u003c/p>\n\u003cp>As we've reported, recent studies have found that people who drink coffee regularly are at lower risk of \u003ca href=\"http://www.npr.org/blogs/thesalt/2011/09/27/140837983/caffeinated-women-may-be-fighting-depression-with-every-cup\">depression\u003c/a>, and perhaps \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=128110552\">Alzheimer's\u003c/a> too.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Now, there's further evidence that coffee also helps cut the risk of developing type-2 diabetes. In the most recent \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/24150256\">meta-analysis\u003c/a>, researchers found that drinking two or more cups of coffee per day was associated with a 12 percent decreased risk of developing the disease. And even decaffeinated coffee seemed to cut the risk, though not as much as the caffeinated kind.\u003c/p>\n\u003cp>Of course, the most significant risk factor for type-2 diabetes is weight. And, indeed, the study found that coffee's protective effect didn't seem to hold up as well in overweight people.\u003c/p>\n\u003cp>So, what explains coffee's beneficial effects on diabetes?\u003c/p>\n\u003cp>Well, researchers say there may be several explanations. Coffee contains a host of polyphenols, beneficial plant compounds. And researchers have identified one compound, chlorogenic acid (CGA), which has been shown in \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/22412912\">studies\u003c/a> to delay the absorption of glucose.\u003c/p>\n\u003cp>But man cannot live on coffee alone. So what other foods may help decrease risk of type-2 diabetes — or help people manage the condition if they've already been diagnosed?\u003c/p>\n\u003cp>The American Diabetes Association has a \u003ca href=\"http://www.diabetes.org/food-and-fitness/food/what-can-i-eat/diabetes-superfoods.html\">list. \u003c/a>\u003c/p>\n\u003cp>Not surprisingly, beans and leafy greens are at the top of the list. In addition to being a cheap source of protein, beans contain key nutrients such as potassium and magnesium, which has been shown to help regulate blood sugar.\u003c/p>\n\u003cp>Also on the list are citrus and berries, which are loaded with polyphenols and fiber.\u003c/p>\n\u003cp>Nuts, as we've reported, can \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/24/240538905/almonds-for-skinny-snackers-yes-they-help-curb-your-appetite\">help control appetites\u003c/a> and also are a good source of magnesium.\u003c/p>\n\u003cp>Sweet potatoes make the list. Compared to white potatoes, sweet potatoes contain lots of vitamin A and fiber.\u003c/p>\n\u003cp>All of the foods on the list, according to the ADA, have a relatively low glycemic index, meaning they help prevent spikes in blood sugar.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/74015/how-coffee-citrus-and-nuts-help-cut-the-risk-of-diabetes","authors":["byline_bayareabites_74015"],"categories":["bayareabites_1245","bayareabites_10916","bayareabites_1248"],"tags":["bayareabites_12700","bayareabites_55","bayareabites_125","bayareabites_11215","bayareabites_12699","bayareabites_10921","bayareabites_11854"],"featImg":"bayareabites_74020","label":"bayareabites"},"bayareabites_52685":{"type":"posts","id":"bayareabites_52685","meta":{"index":"posts_1591205157","site":"bayareabites","id":"52685","score":null,"sort":[1355428881000]},"guestAuthors":[],"slug":"eating-light","title":"Eating Light","publishDate":1355428881,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Orange-Sun.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Orange-Sun-300x300.png\" alt=\"Orange Sun\" title=\"Orange Sun\" width=\"300\" height=\"300\" class=\"alignleft size-medium wp-image-52694\">\u003c/a>It's always the shortest days of the year which seem the longest. When the sunlight packs up and leaves at four in the afternoon, I have to stop and remind myself that I am living in California and not in an Ingmar Bergman film. It confuses me. It makes me wonder where on earth the day went.\u003c/p>\n\u003cp>By the time Winter arrives, my temper is as short as the day is long and my mood is as dark as the night.\u003c/p>\n\u003cp>The fountain of creativity that seems to flow so freely in the Springtime freezes under a layer of ice so thick over The Holidays that it could bear the weight of Santa Claus himself, should he find the time to skate upon it. In November I think to myself, \"I can't write, I can't cook. I can't do anything. It's all over.\" In January, I bubble and froth at the idea of writing again.\u003c/p>\n\u003cp>Every year it's the same thing. I could probably scribble the date in red ink on my calendar if I paid closer attention to the warning signs: insomnia, low energy, high fatalism, the desire to hide from the world until after St. Valentine's Day. February might be earmarked for Black History Month, but I always set aside November and December for Seasonal Depression Time. It's just what I do.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Orange-Peel-Sun.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Orange-Peel-Sun-300x300.png\" alt=\"Orange Peel Sun\" title=\"Orange Peel Sun\" width=\"300\" height=\"300\" class=\"alignright size-medium wp-image-52696\">\u003c/a>Or rather what I used to do. This is the first time that I've realized, \"Oh, wait. This is a thing that happens. And it's a thing that happens not just to me, but to other people I know.\" I never looked at the pattern, never understood the cycle. In previous years, I've always sunk under its weight, but now that I know it's just \"a thing that happens,\" I can make the best of it, rather than letting it get the best of me.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>One way to make the best of it is to eat light. And by \"eat light,\" I mean feed myself with as many (good) mood-enhancing ingredients as I can get my hands on. Not only will my mood be lighter and brighter this season, but my ass will still be able to fit into a pair of size 32 jeans come New Year. And that is one hell of a mood enhancer in my book.\u003c/p>\n\u003cp>There is a long list of foods which contain natural antidepressants: beets, salmon, molasses, citrus, walnuts, and leafy greens just to name a few. This Holiday Season, while I still plan on consuming my fair share of spiked eggnog and Christmas cookies, I'll be self-medicating with more fruits and vegetables and less bourbon. A little less, at any rate. One must keep out the cold.\u003c/p>\n\u003cfigure id=\"attachment_52695\" class=\"wp-caption aligncenter\" style=\"max-width: 604px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Beet-and-Orange-Salad.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Beet-and-Orange-Salad.png\" alt=\"Beet and Orange Salad\" title=\"Beet and Orange Salad\" width=\"560\" class=\"size-full wp-image-52695\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beet and Orange Salad\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Recipe: Beet and Orange Salad\u003c/strong>\u003c/p>\n\u003cp>Oranges ripen in the light; beets mature underground. I've been enjoying this combination of sun and earth all week. And I think I'm a (marginally) happier person for it. It's my own version of light therapy.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>There are no precise measurements for this salad, because none are necessary. Make as much or as little as you want, if you choose to make it at all.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>Golden beets, cleaned with the root ends trimmed\u003c/li>\n\u003cli>Fresh, ripe citrus. Seville or navel oranges, clementines or tangerines\u003c/li>\n\u003cli>Toasted walnuts\u003c/li>\n\u003cli>Maple syrup\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>Something green: beet tops, parsley, dandelion greens. Your choice. And when I say \"something green,\" I do not mean items such as M&Ms or dollar bills. However, you're the one making it, so I will leave that up to you. If money enhances your mood, then go for it.\u003c/li>\n\u003cli>Sea salt\u003c/li>\n\u003cli>Cinnamon (Optional. Of course, many things are optional, but cinnamon is extra so.)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Preparation:\u003c/strong>\n\u003cli>Heat oven to 400°F. Line a baking sheet or oven-proof casserole with aluminum foil. Lay another large, loose layer of foil in the pan. Place beets on the loose sheet, drizzle with olive oil, sprinkle with a few pinches of salt and cinnamon. Wrap beets in the top layer of foil an put everything in the oven. (When I say \"put everything in the oven\", I mean the foil-wrapped beets and their roasting vessel [i.e. casserole or baking sheet]. DO NOT place iPhones, pets, or small children inside a hot oven.) Bake for about 45 minutes or until the tip of a knife slips easily into their centers. Remove from the oven and let cool.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli>When the beets are cool enough to handle, peel them and then slice them into whatever shapes you prefer. Transfer them to a bowl, squeeze the juice from one orange over them, drizzle with maple syrup, cover and refrigerate until ready to use. I prefer to leave them overnight. They will last for several days covered and refrigerated.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli>A few minutes before you feel you are ready to eat this salad, peel and slice your citrus. Suprèming (removing segments from their membranes using a very sharp knife) one's citrus makes for an attractive presentation, but it is time-consuming. Peeling and slicing your oranges/tangerines/clementines crosswise is much less time-consuming/dangerous.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli>To assemble, toss sliced beets, citrus, and torn bits of greens in a small bowl with a spittle of olive oil and a good sprinkling of sea salt. Spoon out onto a serving plate and drizzle with maple syrup.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli>Cover salad well with cling wrap and head for the nearest high bridge. Offer salad to any and all potential jumpers. If your luring is unsuccessful, self-medicate with said salad. Then return home and pour yourself a very large bourbon.\u003c/li>\n\u003c/ol>\n\n","blocks":[],"excerpt":"By \"eat light,\" I mean feed myself with as many (good) mood-enhancing ingredients as I can get my hands on. This Holiday Season, while I still plan on consuming my fair share of spiked eggnog and Christmas cookies, I'll be self-medicating with more fruits and vegetables and less bourbon.","status":"publish","parent":0,"modified":1358638000,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":952},"headData":{"title":"Eating Light | KQED","description":"By "eat light," I mean feed myself with as many (good) mood-enhancing ingredients as I can get my hands on. This Holiday Season, while I still plan on consuming my fair share of spiked eggnog and Christmas cookies, I'll be self-medicating with more fruits and vegetables and less bourbon.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"52685 http://blogs.kqed.org/bayareabites/?p=52685","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/12/13/eating-light/","disqusTitle":"Eating Light","path":"/bayareabites/52685/eating-light","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Orange-Sun.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Orange-Sun-300x300.png\" alt=\"Orange Sun\" title=\"Orange Sun\" width=\"300\" height=\"300\" class=\"alignleft size-medium wp-image-52694\">\u003c/a>It's always the shortest days of the year which seem the longest. When the sunlight packs up and leaves at four in the afternoon, I have to stop and remind myself that I am living in California and not in an Ingmar Bergman film. It confuses me. It makes me wonder where on earth the day went.\u003c/p>\n\u003cp>By the time Winter arrives, my temper is as short as the day is long and my mood is as dark as the night.\u003c/p>\n\u003cp>The fountain of creativity that seems to flow so freely in the Springtime freezes under a layer of ice so thick over The Holidays that it could bear the weight of Santa Claus himself, should he find the time to skate upon it. In November I think to myself, \"I can't write, I can't cook. I can't do anything. It's all over.\" In January, I bubble and froth at the idea of writing again.\u003c/p>\n\u003cp>Every year it's the same thing. I could probably scribble the date in red ink on my calendar if I paid closer attention to the warning signs: insomnia, low energy, high fatalism, the desire to hide from the world until after St. Valentine's Day. February might be earmarked for Black History Month, but I always set aside November and December for Seasonal Depression Time. It's just what I do.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Orange-Peel-Sun.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Orange-Peel-Sun-300x300.png\" alt=\"Orange Peel Sun\" title=\"Orange Peel Sun\" width=\"300\" height=\"300\" class=\"alignright size-medium wp-image-52696\">\u003c/a>Or rather what I used to do. This is the first time that I've realized, \"Oh, wait. This is a thing that happens. And it's a thing that happens not just to me, but to other people I know.\" I never looked at the pattern, never understood the cycle. In previous years, I've always sunk under its weight, but now that I know it's just \"a thing that happens,\" I can make the best of it, rather than letting it get the best of me.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>One way to make the best of it is to eat light. And by \"eat light,\" I mean feed myself with as many (good) mood-enhancing ingredients as I can get my hands on. Not only will my mood be lighter and brighter this season, but my ass will still be able to fit into a pair of size 32 jeans come New Year. And that is one hell of a mood enhancer in my book.\u003c/p>\n\u003cp>There is a long list of foods which contain natural antidepressants: beets, salmon, molasses, citrus, walnuts, and leafy greens just to name a few. This Holiday Season, while I still plan on consuming my fair share of spiked eggnog and Christmas cookies, I'll be self-medicating with more fruits and vegetables and less bourbon. A little less, at any rate. One must keep out the cold.\u003c/p>\n\u003cfigure id=\"attachment_52695\" class=\"wp-caption aligncenter\" style=\"max-width: 604px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Beet-and-Orange-Salad.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Beet-and-Orange-Salad.png\" alt=\"Beet and Orange Salad\" title=\"Beet and Orange Salad\" width=\"560\" class=\"size-full wp-image-52695\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beet and Orange Salad\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Recipe: Beet and Orange Salad\u003c/strong>\u003c/p>\n\u003cp>Oranges ripen in the light; beets mature underground. I've been enjoying this combination of sun and earth all week. And I think I'm a (marginally) happier person for it. It's my own version of light therapy.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>There are no precise measurements for this salad, because none are necessary. Make as much or as little as you want, if you choose to make it at all.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>Golden beets, cleaned with the root ends trimmed\u003c/li>\n\u003cli>Fresh, ripe citrus. Seville or navel oranges, clementines or tangerines\u003c/li>\n\u003cli>Toasted walnuts\u003c/li>\n\u003cli>Maple syrup\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>Something green: beet tops, parsley, dandelion greens. Your choice. And when I say \"something green,\" I do not mean items such as M&Ms or dollar bills. However, you're the one making it, so I will leave that up to you. If money enhances your mood, then go for it.\u003c/li>\n\u003cli>Sea salt\u003c/li>\n\u003cli>Cinnamon (Optional. Of course, many things are optional, but cinnamon is extra so.)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Preparation:\u003c/strong>\n\u003cli>Heat oven to 400°F. Line a baking sheet or oven-proof casserole with aluminum foil. Lay another large, loose layer of foil in the pan. Place beets on the loose sheet, drizzle with olive oil, sprinkle with a few pinches of salt and cinnamon. Wrap beets in the top layer of foil an put everything in the oven. (When I say \"put everything in the oven\", I mean the foil-wrapped beets and their roasting vessel [i.e. casserole or baking sheet]. DO NOT place iPhones, pets, or small children inside a hot oven.) Bake for about 45 minutes or until the tip of a knife slips easily into their centers. Remove from the oven and let cool.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli>When the beets are cool enough to handle, peel them and then slice them into whatever shapes you prefer. Transfer them to a bowl, squeeze the juice from one orange over them, drizzle with maple syrup, cover and refrigerate until ready to use. I prefer to leave them overnight. They will last for several days covered and refrigerated.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli>A few minutes before you feel you are ready to eat this salad, peel and slice your citrus. Suprèming (removing segments from their membranes using a very sharp knife) one's citrus makes for an attractive presentation, but it is time-consuming. Peeling and slicing your oranges/tangerines/clementines crosswise is much less time-consuming/dangerous.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli>To assemble, toss sliced beets, citrus, and torn bits of greens in a small bowl with a spittle of olive oil and a good sprinkling of sea salt. Spoon out onto a serving plate and drizzle with maple syrup.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli>Cover salad well with cling wrap and head for the nearest high bridge. Offer salad to any and all potential jumpers. If your luring is unsuccessful, self-medicate with said salad. Then return home and pour yourself a very large bourbon.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/52685/eating-light","authors":["5017"],"categories":["bayareabites_752","bayareabites_1245","bayareabites_1763","bayareabites_12","bayareabites_1873"],"tags":["bayareabites_10934","bayareabites_1958","bayareabites_55","bayareabites_791","bayareabites_1526","bayareabites_1815","bayareabites_10933"],"featImg":"bayareabites_52709","label":"bayareabites"},"bayareabites_43320":{"type":"posts","id":"bayareabites_43320","meta":{"index":"posts_1591205157","site":"bayareabites","id":"43320","score":null,"sort":[1337518822000]},"guestAuthors":[],"slug":"candied-grapefruit-peels","title":"Candied Grapefruit Peels","publishDate":1337518822,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_4827-f.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_4827-f-1024x762.jpg\" alt=\"Candied Grapefruit Peels\" title=\"Candied Grapefruit Peels\" width=\"500\" class=\"alignnone size-large wp-image-43330\">\u003c/a>\u003c/p>\n\u003cp>I love fresh squeezed juice. It's one of Sunday's little pleasures. Sure, I could make it anytime I want to but I never do. I always feel too rushed during the week. But Sunday is perfect. It's a day of fresh squeezed juice, pancakes made from scratch and, if it's warm enough, an afternoon spent in Dolores Park. \u003c/p>\n\u003cp>But every time I make it, I am a bit annoyed by all the left over peels. In fact, I feel this way anytime I eat or use citrus fruit in a recipe. And one can only add so much citrus to their worm composting bin, ya know? Sure, the city composts too but it still feels wasteful. Especially since it takes quite a few grapefruits to fill up a glass. Even more so if you are making orange juice!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/11/purple-cauliflower-mashed-potatoes-with-pesto/\">As I mentioned last time\u003c/a>, this country wastes too much food so I am always looking for ways to eat what is usually discarded. And while I haven't gone full-on \u003ca href=\"http://en.wikipedia.org/wiki/Freeganism\">freegan\u003c/a> (or even tried it), candying citrus peels seems like a reasonable compromise. Right? \u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"284\" src=\"http://www.youtube.com/embed/uO98vRU-bK8\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Here is what you will need:\u003c/p>\n\u003cul>\n\u003cli>4 grapefruits\u003c/li>\n\u003cli>Water, to cover peels\u003c/li>\n\u003cli>2 cups sugar\u003c/li>\n\u003cli>1 cup sugar, for coating\u003c/li>\n\u003c/ul>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_4715.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_4715-1024x997.jpg\" alt=\"Juiced Grapefruits\" title=\"Juiced Grapefruits\" width=\"500\" class=\"alignnone size-large wp-image-43322\">\u003c/a>\u003c/p>\n\u003cp>1. After you use the citrus fruit, whether it be by juicing or something else, you'll need to scrape out all remaining fruit with a spoon. You don't have to get all Type A about it. Some can be left behind. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_4725-f.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_4725-f-1024x762.jpg\" alt=\"Grapefruit Peels\" title=\"Grapefruit Peels\" width=\"500\" class=\"alignnone size-large wp-image-43323\">\u003c/a>\u003c/p>\n\u003cp>2. Then you want to cut the peels into strips. Of course, this depends on how you plan to use the candy. If you are going to use it as a garnish, julienning the peels is probably best. But if you are going to put them in a candy dish or mix them in with your granola, you might want to cube them. If you are going to eat them off of your partner during some \u003cem>sexy fun time\u003c/em>, maybe slice them into rings? \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_4737-f.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_4737-f-1024x769.jpg\" alt=\"Sliced Grapefruit Peels\" title=\"Sliced Grapefruit Peels\" width=\"500\" class=\"alignnone size-large wp-image-43324\">\u003c/a>\u003c/p>\n\u003cp>3. Add the peels to medium sauce pot and cover them with about 1-inch of water. They're going to float so you need to push them down in the pot to ensure you have enough water. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_4753-f.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_4753-f-769x1024.jpg\" alt=\"Boiling Peels\" title=\"Boiling Peels\" width=\"500\" class=\"alignnone size-large wp-image-43325\">\u003c/a>\u003c/p>\n\u003cp>4. Transfer them to the stove and bring them to a boil over a medium-high heat. Once the water is boiling, strain the peels. I love this part, the whole house starts to smell like warm citrus. It's a bit intoxicating. \u003c/p>\n\u003cp>5. Repeat step four at least three more times using fresh water every time. This is to remove some of the bitterness in the pith. If you like orange marmalade, doing this four times should be enough. If you aren't a fan of bitter, you can do it two more times. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_4773-f.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_4773-f-1024x749.jpg\" alt=\"Boiling Peels\" title=\"Boiling Peels\" width=\"500\" class=\"alignnone size-large wp-image-43327\">\u003c/a>\u003c/p>\n\u003cp>6. For our fifth boil, you are going to add the two cups of sugar along with the water. Bring it to a boil and then reduce it to a low simmer. Cook the peels for two hours. If the water starts to cook down too fast, just add a bit more. \u003c/p>\n\u003cp>7. Remove the candied peels from the stove. They should be Gummi Bear-like and the sugar and water mixture will be syrupy. If you want eat these immediately, place the candied peels on a drying rack and let them firm up. Do this for a few hours. Or you can store them in the refrigerator for up to a week until you are ready to use them. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_4778-f.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_4778-f-919x1024.jpg\" alt=\"Drying Grapefruit Peels\" title=\"Drying Grapefruit Peels\" width=\"500\" class=\"alignnone size-large wp-image-43328\">\u003c/a>\u003c/p>\n\u003cp>8. Once the peels have cooled and firmed, place one cup of sugar in a shallow bowl and roll them in it. You can mix this up too. Mix in a tablespoon of dried ground ginger with the peels to add a bit of spice. Clove would also work. \u003c/p>\n\u003cp>How beautiful are these? Enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_4837-f.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_4837-f-769x1024.jpg\" alt=\"Candied Grapefruit Peels\" title=\"Candied Grapefruit Peels\" width=\"500\" class=\"alignnone size-large wp-image-43331\">\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"I love fresh squeezed juice. It's one of Sunday's little pleasures. But every time I make it, I am a bit annoyed by all the left over peels. In fact, I feel this way anytime I eat or use citrus fruit in a recipe. And while I haven't gone full-on freegan (or even tried it), candying citrus peels seems like a reasonable compromise. Right? ","status":"publish","parent":0,"modified":1337467300,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":true,"iframeSrcs":["http://www.youtube.com/embed/uO98vRU-bK8"],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":24,"wordCount":644},"headData":{"title":"Candied Grapefruit Peels | KQED","description":"I love fresh squeezed juice. It's one of Sunday's little pleasures. But every time I make it, I am a bit annoyed by all the left over peels. In fact, I feel this way anytime I eat or use citrus fruit in a recipe. And while I haven't gone full-on freegan (or even tried it), candying citrus peels seems like a reasonable compromise. Right? ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"43320 http://blogs.kqed.org/bayareabites/?p=43320","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/05/20/candied-grapefruit-peels/","disqusTitle":"Candied Grapefruit Peels","path":"/bayareabites/43320/candied-grapefruit-peels","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_4827-f.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_4827-f-1024x762.jpg\" alt=\"Candied Grapefruit Peels\" title=\"Candied Grapefruit Peels\" width=\"500\" class=\"alignnone size-large wp-image-43330\">\u003c/a>\u003c/p>\n\u003cp>I love fresh squeezed juice. It's one of Sunday's little pleasures. Sure, I could make it anytime I want to but I never do. I always feel too rushed during the week. But Sunday is perfect. It's a day of fresh squeezed juice, pancakes made from scratch and, if it's warm enough, an afternoon spent in Dolores Park. \u003c/p>\n\u003cp>But every time I make it, I am a bit annoyed by all the left over peels. In fact, I feel this way anytime I eat or use citrus fruit in a recipe. And one can only add so much citrus to their worm composting bin, ya know? Sure, the city composts too but it still feels wasteful. Especially since it takes quite a few grapefruits to fill up a glass. Even more so if you are making orange juice!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/11/purple-cauliflower-mashed-potatoes-with-pesto/\">As I mentioned last time\u003c/a>, this country wastes too much food so I am always looking for ways to eat what is usually discarded. And while I haven't gone full-on \u003ca href=\"http://en.wikipedia.org/wiki/Freeganism\">freegan\u003c/a> (or even tried it), candying citrus peels seems like a reasonable compromise. Right? \u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"284\" src=\"http://www.youtube.com/embed/uO98vRU-bK8\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Here is what you will need:\u003c/p>\n\u003cul>\n\u003cli>4 grapefruits\u003c/li>\n\u003cli>Water, to cover peels\u003c/li>\n\u003cli>2 cups sugar\u003c/li>\n\u003cli>1 cup sugar, for coating\u003c/li>\n\u003c/ul>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_4715.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_4715-1024x997.jpg\" alt=\"Juiced Grapefruits\" title=\"Juiced Grapefruits\" width=\"500\" class=\"alignnone size-large wp-image-43322\">\u003c/a>\u003c/p>\n\u003cp>1. After you use the citrus fruit, whether it be by juicing or something else, you'll need to scrape out all remaining fruit with a spoon. You don't have to get all Type A about it. Some can be left behind. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_4725-f.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_4725-f-1024x762.jpg\" alt=\"Grapefruit Peels\" title=\"Grapefruit Peels\" width=\"500\" class=\"alignnone size-large wp-image-43323\">\u003c/a>\u003c/p>\n\u003cp>2. Then you want to cut the peels into strips. Of course, this depends on how you plan to use the candy. If you are going to use it as a garnish, julienning the peels is probably best. But if you are going to put them in a candy dish or mix them in with your granola, you might want to cube them. If you are going to eat them off of your partner during some \u003cem>sexy fun time\u003c/em>, maybe slice them into rings? \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_4737-f.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_4737-f-1024x769.jpg\" alt=\"Sliced Grapefruit Peels\" title=\"Sliced Grapefruit Peels\" width=\"500\" class=\"alignnone size-large wp-image-43324\">\u003c/a>\u003c/p>\n\u003cp>3. Add the peels to medium sauce pot and cover them with about 1-inch of water. They're going to float so you need to push them down in the pot to ensure you have enough water. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_4753-f.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_4753-f-769x1024.jpg\" alt=\"Boiling Peels\" title=\"Boiling Peels\" width=\"500\" class=\"alignnone size-large wp-image-43325\">\u003c/a>\u003c/p>\n\u003cp>4. Transfer them to the stove and bring them to a boil over a medium-high heat. Once the water is boiling, strain the peels. I love this part, the whole house starts to smell like warm citrus. It's a bit intoxicating. \u003c/p>\n\u003cp>5. Repeat step four at least three more times using fresh water every time. This is to remove some of the bitterness in the pith. If you like orange marmalade, doing this four times should be enough. If you aren't a fan of bitter, you can do it two more times. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_4773-f.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_4773-f-1024x749.jpg\" alt=\"Boiling Peels\" title=\"Boiling Peels\" width=\"500\" class=\"alignnone size-large wp-image-43327\">\u003c/a>\u003c/p>\n\u003cp>6. For our fifth boil, you are going to add the two cups of sugar along with the water. Bring it to a boil and then reduce it to a low simmer. Cook the peels for two hours. If the water starts to cook down too fast, just add a bit more. \u003c/p>\n\u003cp>7. Remove the candied peels from the stove. They should be Gummi Bear-like and the sugar and water mixture will be syrupy. If you want eat these immediately, place the candied peels on a drying rack and let them firm up. Do this for a few hours. Or you can store them in the refrigerator for up to a week until you are ready to use them. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_4778-f.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_4778-f-919x1024.jpg\" alt=\"Drying Grapefruit Peels\" title=\"Drying Grapefruit Peels\" width=\"500\" class=\"alignnone size-large wp-image-43328\">\u003c/a>\u003c/p>\n\u003cp>8. Once the peels have cooled and firmed, place one cup of sugar in a shallow bowl and roll them in it. You can mix this up too. Mix in a tablespoon of dried ground ginger with the peels to add a bit of spice. Clove would also work. \u003c/p>\n\u003cp>How beautiful are these? Enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_4837-f.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_4837-f-769x1024.jpg\" alt=\"Candied Grapefruit Peels\" title=\"Candied Grapefruit Peels\" width=\"500\" class=\"alignnone size-large wp-image-43331\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/43320/candied-grapefruit-peels","authors":["5362"],"categories":["bayareabites_12","bayareabites_1593"],"tags":["bayareabites_10454","bayareabites_416","bayareabites_55","bayareabites_3707","bayareabites_2080","bayareabites_511"],"featImg":"bayareabites_43331","label":"bayareabites"},"bayareabites_19905":{"type":"posts","id":"bayareabites_19905","meta":{"index":"posts_1591205157","site":"bayareabites","id":"19905","score":null,"sort":[1292789438000]},"guestAuthors":[],"slug":"california-buche-de-noel","title":"California Bûche de Noël","publishDate":1292789438,"format":"aside","headTitle":"Christmas Recipes | Bay Area Bites | KQED Food","labelTerm":{"term":15122,"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/buche-noel-500.jpg\" alt=\"Buche de Noel\" title=\"Buche de Noel\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-20141\">\u003c/p>\n\u003cp>What's a Bûche de Noël? Well, in English, it would be a Yule Log, a fat jellyroll of a cake that's filled and rolled into a long log shape, then iced and decorated to look like a branch fallen in the forest, complete with grooved bark, broken-off stumps,and cute little mushrooms clustered here and there, all under a dusting of powdered sugar \"snow.\"\u003c/p>\n\u003cp>Typically, the \"wood\" of the log is a light, spongy cake, baked in a thin layer on a sheet pan. Flexibility is the key here, as the cake needs to keep its shape when rolled up without cracking, smushing, or falling apart. So, most bûche de Noël recipes start with genoise, a French-style sponge cake made from egg yolks, sugar, and a small amount of flour, lightened with stiffly whipped egg whites. \u003c/p>\n\u003cp>Personally, though, I find that while genoise has a nice springy texture, it tastes like very little, which may be why, in most French desserts, it's usually brushed with liquor or syrups then smothered in fillings and glazes. For true tree-bark verisimilitude, the filling and frosting is typically a truffle-rich, deep-brown chocolate or mocha buttercream. Decorations are exuberant and goofy: bright green-and-red marzipan holly leaves, meringue or marzipan mushrooms, little chocolate banners scrolled in icing spelling out \u003cem>Joyeux Noel. \u003c/em>\u003c/p>\n\u003cp>Classic, then, means old-fashioned, butter-heavy and frankly, a little tacky. But still, the concept remains festive and fun. Why not come up with a seasonal, local cake made for a California Christmas? \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So, to start: no more foam-rubber genoise. Instead, an equally light but more substantial almond cake, using whole eggs beaten to a thick cream, then folded together with toasted almonds, flour, and a surprise splash of hot milk. \u003c/p>\n\u003cp>And instead of a mouthful of chocolate-flavored butter, the filling is a creamy blend of mild fresh goat cheese (chevre) and quark, lightened with whipped cream and flavored with tangerine or clementine zest. I love \u003ca href=\"http://www.springhillcheese.com\">Spring Hill Jersey Cheese Company\u003c/a>'s vanilla quark, a mild, spreadable fresh cheese speckled with real vanilla bean, which you can find at many farmer's markets around the Bay Area, but you could substitute \u003ca href=\"http://www.cowgirlcreamery.com/cheeses.asp\">Cowgirl Creamery\u003c/a>'s fromage blanc, or use whipped cream cheese or mascarpone instead. \u003c/p>\n\u003cp>To decorate, cover your log in lightly toasted almond slices for a rough, eucalyptus-looking bark. Surround with fresh or sugar-dusted rosemary sprigs and whole clementines with leaves or the dried clementine slices sold by local farm \u003ca href=\"http://cuesa.org/farm/everything-under-sun\">Everything Under the Sun\u003c/a>. Finally, add a few fat dried figs, poached to plumpness in spiced wine or tea. Nuts, citrus, fresh cheese, dried fruit: that's the taste of California in the wintertime. \u003c/p>\n\u003cp>Happy Holidays!\u003c/p>\n\u003cp>\u003cstrong>California Bûche de Noël \u003c/strong>\u003cbr>\nSince both the filling and the cake mixtures require a lot of beating, a stand mixer comes in very handy here. However, you can also use a hand-held electric mixer. Feel free to substitute walnuts or hazelnuts for the almonds; omit almond extract and amaretto. You can make cake, filling, and garnishes the day before serving; filled and rolled, it will keep well in the refrigerator for 1-2 days. Add the garnishes just before serving. \u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 1 cake, serves 8-10\u003c/p>\n\u003cp>\u003cstrong>Almond Cake \u003c/strong>\u003c/p>\n\u003cp>\u003cem>Ingredients:\u003c/em>\u003cbr>\n1 cup sliced almonds, divided\u003cbr>\n¾ cup flour\u003cbr>\n1 tsp baking powder\u003cbr>\n¼ tsp salt\u003cbr>\n2 eggs\u003cbr>\n1 tsp vanilla\u003cbr>\n¼ tsp almond extract\u003cbr>\n2 tbsp amaretto liqueur, optional\u003cbr>\n1 cup + 1 tsp sugar\u003cbr>\n½ cup milk\u003cbr>\n1 tbsp butter\u003c/p>\n\u003cp>\u003cem>Preparation:\u003c/em>\u003cbr>\n1. Preheat oven to 350 degrees. Line a 9\" x 13\" rimmed baking sheet with parchment paper. Lightly grease and flour paper, shaking off excess. Sprinkle a thin, clean tea towel with powdered sugar and set aside. \u003c/p>\n\u003cp>2. To prepare almonds, spread slices out on a baking sheet and bake for 5-8 minutes at 325 degrees, until they smell toasty and are light golden brown in spots. Remove from oven and let cool. Measure out 1/3 cup of almonds, and set remaining almonds aside. Toss 1/3 cup almonds with 1 tsp sugar. Chop finely or, using a food processor or blender, pulse in short bursts into a coarse powder. \u003c/p>\n\u003cp>3. Sift flour, baking powder, and salt together. Stir in ground almonds. Set aside.\u003c/p>\n\u003cp>4. Beat eggs with vanilla, almond extract, and 1 tbsp amaretto (if using) for 1 minute. Add sugar a little at a time, beating vigorously for at least 5 minutes, until mixture is very thick (about the consistency of soft mayonnaise) and a pale creamy-yellow. When you lift the beaters, the mixture should form a ribbon as it falls back into the bowl.\u003c/p>\n\u003cp>5. Over low heat, heat milk and butter together until butter is melted and milk is hot but not boiling. \u003c/p>\n\u003cp>6. Gently fold flour mixture in eggs. Pour in milk and butter and stir gently until batter is smooth. Pour batter into prepared pan. Bake for 30 minutes, or until top is pale golden and springs back when pressed with a fingertip. \u003c/p>\n\u003cp>7. Holding onto the parchment, lift cake off baking sheet and reverse onto prepared tea towel. Peel off parchment and discard. Using a small sharp knife, trim off any hard or crunchy edges. Starting at the short end closest to you, roll the cake and towel together away from you into a fat log. Set aside to cool for an hour or so. (It’s important to roll up the cake while still hot, so it will stay flexible as it cools.)\u003c/p>\n\u003cp>\u003cstrong>Chevre-Citrus Filling\u003c/strong>\u003cbr>\nIf you're a goat cheese hater, substitute whipped cream cheese or Neufchatel. Leave out the orange liqueur if you don’t want to splurge on a name brand; cheap triple sec will make the whole batch taste like baby aspirin. \u003c/p>\n\u003cp>\u003cem>Ingredients:\u003c/em>\u003cbr>\n1 cup (8 oz) quark, fromage blanc, or mascarpone cheese\u003cbr>\n4 oz mild, fresh goat cheese, crumbled\u003cbr>\n1 tbsp good quality orange liqueur, such as Cointreau or Grand Marnier\u003cbr>\n2 tbsp honey, or to taste\u003cbr>\n1 tbsp grated tangerine or clementine zest\u003cbr>\n1-2 tbsp milk, as needed\u003cbr>\n1 cup heavy cream\u003cbr>\n1 tbsp finely chopped candied orange rind and/or 1 tbsp finely chopped candied ginger\u003c/p>\n\u003cp>\u003cem>Preparation:\u003c/em>\u003cbr>\n1. Beat mascarpone, goat cheese, orange liqueur, honey, and zest together until smooth, adding milk as necessary to get a smooth consistency. \u003c/p>\n\u003cp>2. In a separate bowl, beat cream to soft peaks. Fold cream gently into mascarpone mixture. Fold in candied rind and/or ginger. Cover and chill until needed. \u003c/p>\n\u003cp>\u003cstrong>Sugared Rosemary Sprigs \u003c/strong>\u003cbr>\nFresh rosemary sprigs are a nice touch of greenery around your completed cake. However, if you want to go all out and make them look winter-frosted, beat 1 egg white until frothy. Dip rosemary sprigs into egg white to coat, then dip and turn in granulated sugar to cover. Set aside to dry. \u003c/p>\n\u003cp>\u003cstrong>Poached Dried Figs\u003c/strong>\u003cbr>\nYou can use any liquid you like to poach the figs, such equal parts water and red or white wine; apple cider; or spiced tea. \u003c/p>\n\u003cp>\u003cem>Ingredients:\u003c/em>\u003cbr>\n10 dried figs\u003cbr>\n2 cups liquid\u003cbr>\nRind of 1 orange or tangerine, in large pieces\u003cbr>\n1 tbsp honey\u003cbr>\n1 cinnamon stick\u003cbr>\n4 or 5 whole cloves\u003c/p>\n\u003cp>\u003cem>Preparation:\u003c/em>\u003cbr>\nCover figs with liquid, add rind, honey, and spices. Bring to a simmer and cook over low heat for 20 minutes, or until figs are soft and puffed up. Remove from heat and let cool in liquid. Refrigerate until needed. \u003c/p>\n\u003cp>\u003cstrong>To Assemble Cake\u003c/strong>\u003cbr>\nAlmond Cake\u003cbr>\nChevre-Citrus Filling\u003cbr>\nRemaining toasted almonds\u003cbr>\nFresh or Sugared Rosemary Sprigs\u003cbr>\nWhole clementines with leaves, or dried clementine slices\u003cbr>\nPoached Dried Figs, drained and halved\u003c/p>\n\u003cp>1. Unroll cake from towel. Sprinkle with 1 tbsp amaretto, if using. Spread half the filling across cake, leaving a bare margin of about ½ inch on all sides. Starting from the short end again, roll up cake tightly (without towel). \u003c/p>\n\u003cp>2. Using a butter knife or offset spatula, cover cake with remaining filling. Trim ends to reveal spiral pattern. Press sliced almonds over filling. Drape cake with plastic wrap and chill for several hours or overnight. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>3. To serve, arrange rosemary sprigs, clementines (or clementine slices), and figs around cake. Slice and serve, including 2 poached fig halves with each slice. \u003c/p>\n\n","blocks":[],"excerpt":"A California-inspired update of the classic French Bûche de Noël, or Yule Log Cake, with clementines, almonds, goat cheese, and figs. ","status":"publish","parent":0,"modified":1449088074,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":34,"wordCount":1387},"headData":{"title":"California Bûche de Noël | KQED","description":"A California-inspired update of the classic French Bûche de Noël, or Yule Log Cake, with clementines, almonds, goat cheese, and figs. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"19905 http://blogs.kqed.org/bayareabites/?p=19905","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/12/19/california-buche-de-noel/","disqusTitle":"California Bûche de Noël","path":"/bayareabites/19905/california-buche-de-noel","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/buche-noel-500.jpg\" alt=\"Buche de Noel\" title=\"Buche de Noel\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-20141\">\u003c/p>\n\u003cp>What's a Bûche de Noël? Well, in English, it would be a Yule Log, a fat jellyroll of a cake that's filled and rolled into a long log shape, then iced and decorated to look like a branch fallen in the forest, complete with grooved bark, broken-off stumps,and cute little mushrooms clustered here and there, all under a dusting of powdered sugar \"snow.\"\u003c/p>\n\u003cp>Typically, the \"wood\" of the log is a light, spongy cake, baked in a thin layer on a sheet pan. Flexibility is the key here, as the cake needs to keep its shape when rolled up without cracking, smushing, or falling apart. So, most bûche de Noël recipes start with genoise, a French-style sponge cake made from egg yolks, sugar, and a small amount of flour, lightened with stiffly whipped egg whites. \u003c/p>\n\u003cp>Personally, though, I find that while genoise has a nice springy texture, it tastes like very little, which may be why, in most French desserts, it's usually brushed with liquor or syrups then smothered in fillings and glazes. For true tree-bark verisimilitude, the filling and frosting is typically a truffle-rich, deep-brown chocolate or mocha buttercream. Decorations are exuberant and goofy: bright green-and-red marzipan holly leaves, meringue or marzipan mushrooms, little chocolate banners scrolled in icing spelling out \u003cem>Joyeux Noel. \u003c/em>\u003c/p>\n\u003cp>Classic, then, means old-fashioned, butter-heavy and frankly, a little tacky. But still, the concept remains festive and fun. Why not come up with a seasonal, local cake made for a California Christmas? \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So, to start: no more foam-rubber genoise. Instead, an equally light but more substantial almond cake, using whole eggs beaten to a thick cream, then folded together with toasted almonds, flour, and a surprise splash of hot milk. \u003c/p>\n\u003cp>And instead of a mouthful of chocolate-flavored butter, the filling is a creamy blend of mild fresh goat cheese (chevre) and quark, lightened with whipped cream and flavored with tangerine or clementine zest. I love \u003ca href=\"http://www.springhillcheese.com\">Spring Hill Jersey Cheese Company\u003c/a>'s vanilla quark, a mild, spreadable fresh cheese speckled with real vanilla bean, which you can find at many farmer's markets around the Bay Area, but you could substitute \u003ca href=\"http://www.cowgirlcreamery.com/cheeses.asp\">Cowgirl Creamery\u003c/a>'s fromage blanc, or use whipped cream cheese or mascarpone instead. \u003c/p>\n\u003cp>To decorate, cover your log in lightly toasted almond slices for a rough, eucalyptus-looking bark. Surround with fresh or sugar-dusted rosemary sprigs and whole clementines with leaves or the dried clementine slices sold by local farm \u003ca href=\"http://cuesa.org/farm/everything-under-sun\">Everything Under the Sun\u003c/a>. Finally, add a few fat dried figs, poached to plumpness in spiced wine or tea. Nuts, citrus, fresh cheese, dried fruit: that's the taste of California in the wintertime. \u003c/p>\n\u003cp>Happy Holidays!\u003c/p>\n\u003cp>\u003cstrong>California Bûche de Noël \u003c/strong>\u003cbr>\nSince both the filling and the cake mixtures require a lot of beating, a stand mixer comes in very handy here. However, you can also use a hand-held electric mixer. Feel free to substitute walnuts or hazelnuts for the almonds; omit almond extract and amaretto. You can make cake, filling, and garnishes the day before serving; filled and rolled, it will keep well in the refrigerator for 1-2 days. Add the garnishes just before serving. \u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 1 cake, serves 8-10\u003c/p>\n\u003cp>\u003cstrong>Almond Cake \u003c/strong>\u003c/p>\n\u003cp>\u003cem>Ingredients:\u003c/em>\u003cbr>\n1 cup sliced almonds, divided\u003cbr>\n¾ cup flour\u003cbr>\n1 tsp baking powder\u003cbr>\n¼ tsp salt\u003cbr>\n2 eggs\u003cbr>\n1 tsp vanilla\u003cbr>\n¼ tsp almond extract\u003cbr>\n2 tbsp amaretto liqueur, optional\u003cbr>\n1 cup + 1 tsp sugar\u003cbr>\n½ cup milk\u003cbr>\n1 tbsp butter\u003c/p>\n\u003cp>\u003cem>Preparation:\u003c/em>\u003cbr>\n1. Preheat oven to 350 degrees. Line a 9\" x 13\" rimmed baking sheet with parchment paper. Lightly grease and flour paper, shaking off excess. Sprinkle a thin, clean tea towel with powdered sugar and set aside. \u003c/p>\n\u003cp>2. To prepare almonds, spread slices out on a baking sheet and bake for 5-8 minutes at 325 degrees, until they smell toasty and are light golden brown in spots. Remove from oven and let cool. Measure out 1/3 cup of almonds, and set remaining almonds aside. Toss 1/3 cup almonds with 1 tsp sugar. Chop finely or, using a food processor or blender, pulse in short bursts into a coarse powder. \u003c/p>\n\u003cp>3. Sift flour, baking powder, and salt together. Stir in ground almonds. Set aside.\u003c/p>\n\u003cp>4. Beat eggs with vanilla, almond extract, and 1 tbsp amaretto (if using) for 1 minute. Add sugar a little at a time, beating vigorously for at least 5 minutes, until mixture is very thick (about the consistency of soft mayonnaise) and a pale creamy-yellow. When you lift the beaters, the mixture should form a ribbon as it falls back into the bowl.\u003c/p>\n\u003cp>5. Over low heat, heat milk and butter together until butter is melted and milk is hot but not boiling. \u003c/p>\n\u003cp>6. Gently fold flour mixture in eggs. Pour in milk and butter and stir gently until batter is smooth. Pour batter into prepared pan. Bake for 30 minutes, or until top is pale golden and springs back when pressed with a fingertip. \u003c/p>\n\u003cp>7. Holding onto the parchment, lift cake off baking sheet and reverse onto prepared tea towel. Peel off parchment and discard. Using a small sharp knife, trim off any hard or crunchy edges. Starting at the short end closest to you, roll the cake and towel together away from you into a fat log. Set aside to cool for an hour or so. (It’s important to roll up the cake while still hot, so it will stay flexible as it cools.)\u003c/p>\n\u003cp>\u003cstrong>Chevre-Citrus Filling\u003c/strong>\u003cbr>\nIf you're a goat cheese hater, substitute whipped cream cheese or Neufchatel. Leave out the orange liqueur if you don’t want to splurge on a name brand; cheap triple sec will make the whole batch taste like baby aspirin. \u003c/p>\n\u003cp>\u003cem>Ingredients:\u003c/em>\u003cbr>\n1 cup (8 oz) quark, fromage blanc, or mascarpone cheese\u003cbr>\n4 oz mild, fresh goat cheese, crumbled\u003cbr>\n1 tbsp good quality orange liqueur, such as Cointreau or Grand Marnier\u003cbr>\n2 tbsp honey, or to taste\u003cbr>\n1 tbsp grated tangerine or clementine zest\u003cbr>\n1-2 tbsp milk, as needed\u003cbr>\n1 cup heavy cream\u003cbr>\n1 tbsp finely chopped candied orange rind and/or 1 tbsp finely chopped candied ginger\u003c/p>\n\u003cp>\u003cem>Preparation:\u003c/em>\u003cbr>\n1. Beat mascarpone, goat cheese, orange liqueur, honey, and zest together until smooth, adding milk as necessary to get a smooth consistency. \u003c/p>\n\u003cp>2. In a separate bowl, beat cream to soft peaks. Fold cream gently into mascarpone mixture. Fold in candied rind and/or ginger. Cover and chill until needed. \u003c/p>\n\u003cp>\u003cstrong>Sugared Rosemary Sprigs \u003c/strong>\u003cbr>\nFresh rosemary sprigs are a nice touch of greenery around your completed cake. However, if you want to go all out and make them look winter-frosted, beat 1 egg white until frothy. Dip rosemary sprigs into egg white to coat, then dip and turn in granulated sugar to cover. Set aside to dry. \u003c/p>\n\u003cp>\u003cstrong>Poached Dried Figs\u003c/strong>\u003cbr>\nYou can use any liquid you like to poach the figs, such equal parts water and red or white wine; apple cider; or spiced tea. \u003c/p>\n\u003cp>\u003cem>Ingredients:\u003c/em>\u003cbr>\n10 dried figs\u003cbr>\n2 cups liquid\u003cbr>\nRind of 1 orange or tangerine, in large pieces\u003cbr>\n1 tbsp honey\u003cbr>\n1 cinnamon stick\u003cbr>\n4 or 5 whole cloves\u003c/p>\n\u003cp>\u003cem>Preparation:\u003c/em>\u003cbr>\nCover figs with liquid, add rind, honey, and spices. Bring to a simmer and cook over low heat for 20 minutes, or until figs are soft and puffed up. Remove from heat and let cool in liquid. Refrigerate until needed. \u003c/p>\n\u003cp>\u003cstrong>To Assemble Cake\u003c/strong>\u003cbr>\nAlmond Cake\u003cbr>\nChevre-Citrus Filling\u003cbr>\nRemaining toasted almonds\u003cbr>\nFresh or Sugared Rosemary Sprigs\u003cbr>\nWhole clementines with leaves, or dried clementine slices\u003cbr>\nPoached Dried Figs, drained and halved\u003c/p>\n\u003cp>1. Unroll cake from towel. Sprinkle with 1 tbsp amaretto, if using. Spread half the filling across cake, leaving a bare margin of about ½ inch on all sides. Starting from the short end again, roll up cake tightly (without towel). \u003c/p>\n\u003cp>2. Using a butter knife or offset spatula, cover cake with remaining filling. Trim ends to reveal spiral pattern. Press sliced almonds over filling. Drape cake with plastic wrap and chill for several hours or overnight. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>3. To serve, arrange rosemary sprigs, clementines (or clementine slices), and figs around cake. Slice and serve, including 2 poached fig halves with each slice. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/19905/california-buche-de-noel","authors":["5038"],"series":["bayareabites_15122"],"categories":["bayareabites_1516","bayareabites_2695","bayareabites_1763","bayareabites_12"],"tags":["bayareabites_8624","bayareabites_8598","bayareabites_8601","bayareabites_250","bayareabites_8600","bayareabites_55","bayareabites_8623","bayareabites_1356","bayareabites_3069","bayareabites_8599"],"featImg":"bayareabites_20141","label":"bayareabites_15122"},"bayareabites_9300":{"type":"posts","id":"bayareabites_9300","meta":{"index":"posts_1591205157","site":"bayareabites","id":"9300","score":null,"sort":[1262185223000]},"guestAuthors":[],"slug":"sparkling-citrus-gele-for-new-years-eve","title":"Sparkling Citrus Gelée for New Year's Eve","publishDate":1262185223,"format":"aside","headTitle":"New Year’s Recipes | Bay Area Bites | KQED Food","labelTerm":{"term":15124,"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/cocktail-nye300.jpg\" alt=\"Sparkling Citrus Gelee. Photo by Steve Duell\" title=\"Sparkling Citrus Gelee. Photo by Steve Duell\" width=\"300\" height=\"418\" class=\"alignleft size-full wp-image-9361\">What are you doing for New Year's Eve? As much as I'd like to be waltzing in silver lamé, this year I'll be taking a page from the late novelist and essayist Laurie Colwin, who wrote persuasively in \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0060955317/kqedorg-20\">More Home Cooking\u003c/a> about the joys of opting out of the big razzle-dazzle. Instead, she brought the party home, making a tradition out of sharing champagne, salmon, and homemade biscuits with friends and family at home. \u003c/p>\n\u003cp>After all, who wants to scramble for reservations when so many restaurants will be flinging confetti on the tablecloths and pushing high-priced prix fixe menus and set seatings?\u003c/p>\n\u003cp>Instead, I'll be corralling a small group for dinner at six, starting with a champagne cocktail hour with crab salad in endive spears, followed by chestnut soup with warm popovers, slow-roasted artic char plastered with herbs, and for dessert, an adaptation of David Lebovitz's Champagne Citrus Gelée, from his excellent first cookbook, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0060191856/kqedorg-20\">Room for Dessert\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://twitter.com/davidlebovitz\">Lebovitz\u003c/a>, who used to be a pastry chef at Chez Panisse, took the ex-pat route over a decade ago and has since created an enviable life for himself in Paris, writing cookbooks and a very popular \u003ca href=\"http://www.davidlebovitz.com/\">blog\u003c/a>, teaching cooking workshops, and leading food/chocolate/pastry tours throughout France. In my experience, every recipe of his that I've made has been plate-cleaningly delicious, since he has not just skill and smarts but also a great palate and a willingness to test and test and test again. \u003c/p>\n\u003cp>This, however, is my own version of Lebovitz's recipe, tweaked and modified to reflect my personal taste. But I'm absolutely indebted to his book for the original concept, and for creating a dessert that's not only sparkly and festive but also perfectly seasonal for San Francisco in the wintertime, when the citrus and pomegranates come in. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It can also be eaten by almost everyone, no mean feat in the Bay Area. Wheat-, gluten-, dairy-, and fat-free, there's nothing here to wreak havoc on even the most stringent January 1st resolution. No, you couldn't serve it to vegans, but you could probably mess around and figure out how to replace the gelatin with agar-agar. Skipping the alcohol? Replace the champagne with a pleasant, not-too-sweet sparkling fruit juice. Strictly no-sugar? Serve the citrus compote plain. Even without the gelée, the colors look gorgeous enough to be worth a toast. \u003c/p>\n\u003cp>\u003cstrong>Sparkling Citrus Gelée\u003c/strong>\u003cbr>\nLook for the little orange-and-white boxes of Knox unflavored gelatin in the powdered dessert mix/Jell-O section of the baking aisle. Don't even \u003cem>think\u003c/em> of using lemon Jell-O. \u003c/p>\n\u003cp>\u003cstrong>\u003cem>Serves 8\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n3 pink grapefruits\u003cbr>\n2 navel oranges\u003cbr>\n2 blood oranges\u003cbr>\n1-2 tbsp good-quality orange liqueur, such as Grand Marnier (not the cheap stuff that tastes like baby aspirin)\u003c/p>\n\u003cp>2 envelopes powdered unflavored gelatin (such as Knox)\u003cbr>\n1/2 to 3/4 cup sugar, or to taste\u003cbr>\n1 bottle (750 ml) sparkling wine, Prosecco, or Champagne (not Cooks, but not Tattinger, either. Something Californian in the $10-$15 range should be just fine)\u003cbr>\nJuice of 1 lime or lemon (and use a real one, not a squirt from one of those nasty plastic jobs full of bitter battery acid)\u003c/p>\n\u003cp>12 kumquats, ends and seeds removed, sliced thinly\u003cbr>\nSeeds of 1 large pomegranate\u003cbr>\nSoft Candied Citrus Peel in syrup (see below)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. First, prep your fruit: Cut off the top and bottom of the grapefruit so it sits flat, then slice off peel and white membrane from top to bottom in vertical strips, moving around the circumference. Trim off every speck of white pith. Really, get it off now. You'll thank me later. \u003c/p>\n\u003cp>2. Cupping the now-naked fruit with one hand, free the fruit segments from between the \"fans\" of tough membrane using a small sharp paring knife. Do this over a bowl so you can catch all the excess juice. Slice or wiggle the fruit out, so you get a glistening arc of membrane-free fruit. Drop fruit slices into the bowl. \u003c/p>\n\u003cp>3. Repeat with remaining grapefruits and oranges. Sprinkle with orange liqueur, if desired. Refrigerate, tightly covered, if not using right away.\u003c/p>\n\u003cp>4. When you're ready to make the gelée, drain juice from fruit segments and reserve; you should have at least 1 cup. Sprinkle gelatin over 1/2 cup reserved fruit juice and let soften for 5 minutes. \u003c/p>\n\u003cp>5. Heat additional 1/2 cup juice with sugar until sugar dissolves and mixture is hot. Pour sugar syrup over gelatin and stir until gelatin is thoroughly dissolved. Pour the gelatin mixture into a big bowl. \u003c/p>\n\u003cp>6. Pop the cork on your sparkling wine and pour in the whole bottle. Watch out for the froth! Add about half the lime or lemon juice, then taste and add more as needed. Cover and refrigerate until it begins to thicken and set.\u003c/p>\n\u003cp>7. Make the candied peel in syrup (recipe below), or take it out of the fridge if you made it earlier. Warm gently until syrup is liquid again. Stir in sliced kumquats. Take off heat and set aside.\u003c/p>\n\u003cp>8. Take out 8 stemmed parfait or wine glasses. Drain the kumquats/candied peel. (Save the orange syrup if you can think of something to do with it later). Get out the gelée, the pomegranate seeds, and the bowl of fruit slices. \u003c/p>\n\u003cp>9. To assemble, spoon some of the gelée into each glass. Add some pomegranate seeds, a few pieces of citrus, a few slices of kumquat, and a few strands of candied peel. Continue layering gelée, pomegranate seeds, citrus, kumquat, and candied peel until glass is full. Repeat with remaining glasses. Chill for several hours, until fully set. \u003c/p>\n\u003cp>\u003cstrong>Soft Candied Citrus Peel\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n4 lemons or oranges, preferably organic, washed\u003cbr>\n1 1/2 cups water\u003cbr>\n3/4 cup sugar\u003cbr>\n1 tbsp corn syrup or honey\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Remove zest (the colored part of the peel) with a vegetable peeler. Cut lengthwise into very narrow strips. Cover peel with water, bring to a boil, and cook until soft and translucent, about 5-6 minutes. Drain peel and discard water. \u003c/p>\n\u003cp>2. Bring 1 1/2 cups water, sugar, and syrup to a boil. Add peel, reduce heat, and simmer until peel is translucent and candied-looking, about 20 minutes. Cool in syrup and refrigerate.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Sparkling Citrus Gelée photo by Steve Duell\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Raise a toast to Sparkling Citrus Gelée, a New Year's Eve-worthy dessert that can be eaten by just about everyone at your dinner party, and that looks gorgeous to boot. ","status":"publish","parent":0,"modified":1449093276,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":27,"wordCount":1092},"headData":{"title":"Sparkling Citrus Gelée for New Year's Eve | KQED","description":"Raise a toast to Sparkling Citrus Gelée, a New Year's Eve-worthy dessert that can be eaten by just about everyone at your dinner party, and that looks gorgeous to boot. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"9300 http://blogs.kqed.org/bayareabites/?p=9300","disqusUrl":"https://ww2.kqed.org/bayareabites/2009/12/30/sparkling-citrus-gele-for-new-years-eve/","disqusTitle":"Sparkling Citrus Gelée for New Year's Eve","path":"/bayareabites/9300/sparkling-citrus-gele-for-new-years-eve","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/cocktail-nye300.jpg\" alt=\"Sparkling Citrus Gelee. Photo by Steve Duell\" title=\"Sparkling Citrus Gelee. Photo by Steve Duell\" width=\"300\" height=\"418\" class=\"alignleft size-full wp-image-9361\">What are you doing for New Year's Eve? As much as I'd like to be waltzing in silver lamé, this year I'll be taking a page from the late novelist and essayist Laurie Colwin, who wrote persuasively in \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0060955317/kqedorg-20\">More Home Cooking\u003c/a> about the joys of opting out of the big razzle-dazzle. Instead, she brought the party home, making a tradition out of sharing champagne, salmon, and homemade biscuits with friends and family at home. \u003c/p>\n\u003cp>After all, who wants to scramble for reservations when so many restaurants will be flinging confetti on the tablecloths and pushing high-priced prix fixe menus and set seatings?\u003c/p>\n\u003cp>Instead, I'll be corralling a small group for dinner at six, starting with a champagne cocktail hour with crab salad in endive spears, followed by chestnut soup with warm popovers, slow-roasted artic char plastered with herbs, and for dessert, an adaptation of David Lebovitz's Champagne Citrus Gelée, from his excellent first cookbook, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0060191856/kqedorg-20\">Room for Dessert\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://twitter.com/davidlebovitz\">Lebovitz\u003c/a>, who used to be a pastry chef at Chez Panisse, took the ex-pat route over a decade ago and has since created an enviable life for himself in Paris, writing cookbooks and a very popular \u003ca href=\"http://www.davidlebovitz.com/\">blog\u003c/a>, teaching cooking workshops, and leading food/chocolate/pastry tours throughout France. In my experience, every recipe of his that I've made has been plate-cleaningly delicious, since he has not just skill and smarts but also a great palate and a willingness to test and test and test again. \u003c/p>\n\u003cp>This, however, is my own version of Lebovitz's recipe, tweaked and modified to reflect my personal taste. But I'm absolutely indebted to his book for the original concept, and for creating a dessert that's not only sparkly and festive but also perfectly seasonal for San Francisco in the wintertime, when the citrus and pomegranates come in. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It can also be eaten by almost everyone, no mean feat in the Bay Area. Wheat-, gluten-, dairy-, and fat-free, there's nothing here to wreak havoc on even the most stringent January 1st resolution. No, you couldn't serve it to vegans, but you could probably mess around and figure out how to replace the gelatin with agar-agar. Skipping the alcohol? Replace the champagne with a pleasant, not-too-sweet sparkling fruit juice. Strictly no-sugar? Serve the citrus compote plain. Even without the gelée, the colors look gorgeous enough to be worth a toast. \u003c/p>\n\u003cp>\u003cstrong>Sparkling Citrus Gelée\u003c/strong>\u003cbr>\nLook for the little orange-and-white boxes of Knox unflavored gelatin in the powdered dessert mix/Jell-O section of the baking aisle. Don't even \u003cem>think\u003c/em> of using lemon Jell-O. \u003c/p>\n\u003cp>\u003cstrong>\u003cem>Serves 8\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n3 pink grapefruits\u003cbr>\n2 navel oranges\u003cbr>\n2 blood oranges\u003cbr>\n1-2 tbsp good-quality orange liqueur, such as Grand Marnier (not the cheap stuff that tastes like baby aspirin)\u003c/p>\n\u003cp>2 envelopes powdered unflavored gelatin (such as Knox)\u003cbr>\n1/2 to 3/4 cup sugar, or to taste\u003cbr>\n1 bottle (750 ml) sparkling wine, Prosecco, or Champagne (not Cooks, but not Tattinger, either. Something Californian in the $10-$15 range should be just fine)\u003cbr>\nJuice of 1 lime or lemon (and use a real one, not a squirt from one of those nasty plastic jobs full of bitter battery acid)\u003c/p>\n\u003cp>12 kumquats, ends and seeds removed, sliced thinly\u003cbr>\nSeeds of 1 large pomegranate\u003cbr>\nSoft Candied Citrus Peel in syrup (see below)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. First, prep your fruit: Cut off the top and bottom of the grapefruit so it sits flat, then slice off peel and white membrane from top to bottom in vertical strips, moving around the circumference. Trim off every speck of white pith. Really, get it off now. You'll thank me later. \u003c/p>\n\u003cp>2. Cupping the now-naked fruit with one hand, free the fruit segments from between the \"fans\" of tough membrane using a small sharp paring knife. Do this over a bowl so you can catch all the excess juice. Slice or wiggle the fruit out, so you get a glistening arc of membrane-free fruit. Drop fruit slices into the bowl. \u003c/p>\n\u003cp>3. Repeat with remaining grapefruits and oranges. Sprinkle with orange liqueur, if desired. Refrigerate, tightly covered, if not using right away.\u003c/p>\n\u003cp>4. When you're ready to make the gelée, drain juice from fruit segments and reserve; you should have at least 1 cup. Sprinkle gelatin over 1/2 cup reserved fruit juice and let soften for 5 minutes. \u003c/p>\n\u003cp>5. Heat additional 1/2 cup juice with sugar until sugar dissolves and mixture is hot. Pour sugar syrup over gelatin and stir until gelatin is thoroughly dissolved. Pour the gelatin mixture into a big bowl. \u003c/p>\n\u003cp>6. Pop the cork on your sparkling wine and pour in the whole bottle. Watch out for the froth! Add about half the lime or lemon juice, then taste and add more as needed. Cover and refrigerate until it begins to thicken and set.\u003c/p>\n\u003cp>7. Make the candied peel in syrup (recipe below), or take it out of the fridge if you made it earlier. Warm gently until syrup is liquid again. Stir in sliced kumquats. Take off heat and set aside.\u003c/p>\n\u003cp>8. Take out 8 stemmed parfait or wine glasses. Drain the kumquats/candied peel. (Save the orange syrup if you can think of something to do with it later). Get out the gelée, the pomegranate seeds, and the bowl of fruit slices. \u003c/p>\n\u003cp>9. To assemble, spoon some of the gelée into each glass. Add some pomegranate seeds, a few pieces of citrus, a few slices of kumquat, and a few strands of candied peel. Continue layering gelée, pomegranate seeds, citrus, kumquat, and candied peel until glass is full. Repeat with remaining glasses. Chill for several hours, until fully set. \u003c/p>\n\u003cp>\u003cstrong>Soft Candied Citrus Peel\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n4 lemons or oranges, preferably organic, washed\u003cbr>\n1 1/2 cups water\u003cbr>\n3/4 cup sugar\u003cbr>\n1 tbsp corn syrup or honey\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Remove zest (the colored part of the peel) with a vegetable peeler. Cut lengthwise into very narrow strips. Cover peel with water, bring to a boil, and cook until soft and translucent, about 5-6 minutes. Drain peel and discard water. \u003c/p>\n\u003cp>2. Bring 1 1/2 cups water, sugar, and syrup to a boil. Add peel, reduce heat, and simmer until peel is translucent and candied-looking, about 20 minutes. Cool in syrup and refrigerate.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Sparkling Citrus Gelée photo by Steve Duell\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/9300/sparkling-citrus-gele-for-new-years-eve","authors":["5038"],"series":["bayareabites_15124"],"categories":["bayareabites_752","bayareabites_588","bayareabites_1653","bayareabites_1763","bayareabites_12"],"tags":["bayareabites_1693","bayareabites_55","bayareabites_1066","bayareabites_49","bayareabites_3202","bayareabites_1686"],"featImg":"bayareabites_9361","label":"bayareabites_15124"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.","airtime":"THU 10pm, FRI 1am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.commonwealthclub.org/podcasts","meta":{"site":"news","source":"Commonwealth Club of California"},"link":"/radio/program/commonwealth-club","subscribe":{"apple":"https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2","google":"https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw","tuneIn":"https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"}},"considerthis":{"id":"considerthis","title":"Consider This","tagline":"Make sense of the day","info":"Make sense of the day. Every weekday afternoon, Consider This helps you consider the major stories of the day in less than 15 minutes, featuring the reporting and storytelling resources of NPR. Plus, KQED’s Bianca Taylor brings you the local KQED news you need to know.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Consider-This-Podcast-Tile-703x703-1.jpg","imageAlt":"Consider This from NPR and KQED","officialWebsiteLink":"/podcasts/considerthis","meta":{"site":"news","source":"kqed","order":"7"},"link":"/podcasts/considerthis","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1503226625?mt=2&at=11l79Y&ct=nprdirectory","npr":"https://rpb3r.app.goo.gl/coronavirusdaily","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM1NS9wb2RjYXN0LnhtbA","spotify":"https://open.spotify.com/show/3Z6JdCS2d0eFEpXHKI6WqH"}},"forum":{"id":"forum","title":"Forum","tagline":"The conversation starts here","info":"KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.","airtime":"MON-FRI 9am-11am, 10pm-11pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED Forum with Mina Kim and Alexis Madrigal","officialWebsiteLink":"/forum","meta":{"site":"news","source":"kqed","order":"8"},"link":"/forum","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz","npr":"https://www.npr.org/podcasts/432307980/forum","stitcher":"https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast","rss":"https://feeds.megaphone.fm/KQINC9557381633"}},"freakonomics-radio":{"id":"freakonomics-radio","title":"Freakonomics Radio","info":"Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png","officialWebsiteLink":"http://freakonomics.com/","airtime":"SUN 1am-2am, SAT 3pm-4pm","meta":{"site":"radio","source":"WNYC"},"link":"/radio/program/freakonomics-radio","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519","tuneIn":"https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/","rss":"https://feeds.feedburner.com/freakonomicsradio"}},"fresh-air":{"id":"fresh-air","title":"Fresh Air","info":"Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.","airtime":"MON-FRI 7pm-8pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Fresh-Air-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/fresh-air/","meta":{"site":"radio","source":"npr"},"link":"/radio/program/fresh-air","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Fresh-Air-p17/","rss":"https://feeds.npr.org/381444908/podcast.xml"}},"here-and-now":{"id":"here-and-now","title":"Here & Now","info":"A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.","airtime":"MON-THU 11am-12pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Here-And-Now-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"http://www.wbur.org/hereandnow","meta":{"site":"news","source":"npr"},"link":"/radio/program/here-and-now","subsdcribe":{"apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=426698661","tuneIn":"https://tunein.com/radio/Here--Now-p211/","rss":"https://feeds.npr.org/510051/podcast.xml"}},"how-i-built-this":{"id":"how-i-built-this","title":"How I Built This with Guy Raz","info":"Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png","officialWebsiteLink":"https://www.npr.org/podcasts/510313/how-i-built-this","airtime":"SUN 7:30pm-8pm","meta":{"site":"news","source":"npr"},"link":"/radio/program/how-i-built-this","subscribe":{"npr":"https://rpb3r.app.goo.gl/3zxy","apple":"https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2","tuneIn":"https://tunein.com/podcasts/Arts--Culture-Podcasts/How-I-Built-This-p910896/","rss":"https://feeds.npr.org/510313/podcast.xml"}},"inside-europe":{"id":"inside-europe","title":"Inside Europe","info":"Inside Europe, a one-hour weekly news magazine hosted by Helen Seeney and Keith Walker, explores the topical issues shaping the continent. No other part of the globe has experienced such dynamic political and social change in recent years.","airtime":"SAT 3am-4am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Inside-Europe-Podcast-Tile-300x300-1.jpg","meta":{"site":"news","source":"Deutsche Welle"},"link":"/radio/program/inside-europe","subscribe":{"apple":"https://itunes.apple.com/us/podcast/inside-europe/id80106806?mt=2","tuneIn":"https://tunein.com/radio/Inside-Europe-p731/","rss":"https://partner.dw.com/xml/podcast_inside-europe"}},"latino-usa":{"id":"latino-usa","title":"Latino USA","airtime":"MON 1am-2am, SUN 6pm-7pm","info":"Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg","officialWebsiteLink":"http://latinousa.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/latino-usa","subscribe":{"npr":"https://rpb3r.app.goo.gl/xtTd","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Latino-USA-p621/","rss":"https://feeds.npr.org/510016/podcast.xml"}},"live-from-here-highlights":{"id":"live-from-here-highlights","title":"Live from Here Highlights","info":"Chris Thile steps to the mic as the host of Live from Here (formerly A Prairie Home Companion), a live public radio variety show. Download Chris’s Song of the Week plus other highlights from the broadcast. Produced by American Public Media.","airtime":"SAT 6pm-8pm, SUN 11am-1pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Live-From-Here-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.livefromhere.org/","meta":{"site":"arts","source":"american public media"},"link":"/radio/program/live-from-here-highlights","subscribe":{"apple":"https://itunes.apple.com/us/podcast/id1167173941","tuneIn":"https://tunein.com/radio/Live-from-Here-Highlights-p921744/","rss":"https://feeds.publicradio.org/public_feeds/a-prairie-home-companion-highlights/rss/rss"}},"marketplace":{"id":"marketplace","title":"Marketplace","info":"Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.","airtime":"MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.marketplace.org/","meta":{"site":"news","source":"American Public Media"},"link":"/radio/program/marketplace","subscribe":{"apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201853034&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/APM-Marketplace-p88/","rss":"https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"}},"mindshift":{"id":"mindshift","title":"MindShift","tagline":"A podcast about the future of learning and how we raise our kids","info":"The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. 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