Spiced Kumquats

Citrus was abundant at the Ferry Building Farmers’ Market in San Francisco last week.The oranges and kumquats were the sweetest I have ever tasted, and I couldn’t resist packing some to take home with me to Ohio.

Kumquats are a particular favorite of mine. They are unique in that they can be eaten whole as their sweetness is in their skins and their tartness in their flesh. Often used to make jams and marmalades, they become even more versatile when spiced. Served alongside pound cake, as a topping for ice-cream or waffles, added to a chicken dish or even mixed into seltzer or cocktails, spiced kumquats seem to breathe life into any dish they touch.
Crates of Miewa Kumquats at the Ferry Building Farmer’s Market
Citrus, citrus everywhere!
Spiced Kumquats

Recipe from The New Complete International Jewish Cookbook

2 lbs. kumquats, rinsed

2-1/2 cups granulated sugar

1 stick cinnamon

6 whole cloves

2 cardamon pods

1/8 t. nutmeg

1 cup cider vinegar

Place the kumquats in a saucepan with enough water to cover and simmer gently for 10 minutes, covered.

In another saucepan, add the sugar, spices, and vinegar. Heat to dissolve the sugar, then raise heat to boil for 5 minutes.

Remove the kumquats, reserving the cooking liquid.

Add them to the spiced vinegar mixture using some of the reserved cooking liquid if needed to submerge the kumquats. Cook covered over low heat for 30 minutes. Remove from heat, uncover, and allow to sit at room temperature for 24 hours.

Remove the kumquats from the syrup and pack into clean and sterilized canning jars. Bring the syrup back to a boil to thicken slightly. Add to the kumquats. Seal and store in the refrigerator for 3 weeks before serving. Use within 3 months.

 

 

To Market, to market…

If you love a good farmer’s market like I do, Saturday’s at the Ferry Building in San Francisco will have you gasping for air. Since 1993, approximately 100 farmers and 25 food artisans display a staggering assortment of the freshest produce imaginable, showcasing heirloom varieties you don’t often get to see. Therefore it’s not surprising that the market attracts thousands of visitors each week.
So if you have the opportunity to visit, come early and be dazzled.

Sun ripened plums
Samples anyone?

Multi-colored Eggs

Cow Girl Creamery
Curried Carrot Soup

Source: Bob Kattenburg and Jill McFadden, The Critical Edge Knife Sharpening.

Serves 4

INGREDIENTS

1 stick butter
1 medium onion, chopped
2-4 cloves garlic, coarsely chopped
1 pound carrots,peeled and coarsely chopped
½ teaspoon dry mustard
½ teaspoon turmeric
½ teaspoon ground ginger
½ teaspoon cayenne
½ teaspoon ground cumin
½ teaspoon ground cinnamon
1 tablespoon lemon juice
1 quart water or chicken stock
Salt, to taste
Yogurt, for serving

PREPARATION

Heat a heavy-bottom pot over medium flame, add butter and sauté onions, garlic, carrots and spices until everything comes together and vegetables begin to soften.

Add lemon juice and water. Bring to a gentle boil. Turn down the heat and reduce to simmer until carrots are completely tender.

Cool slightly, then puree in blender until smooth. You may have to do this in batches.

Serve with dollop of yogurt (Greek is really good), sour cream or crème fraiche. Soup can be served hot or cold.