Rosemary

Rosemary:

About:

Rosemary, Rosarinus officinalis, is a woody perennial herb with  fragrant evergreen, needle-like leaves and white, pink, purple, or blue flowers native to the Mediterranean region.  It is a member of the mint family, Labiatae.  Its leaves look like flat pine-tree needles deep green on top and silver white on the underside.  Rosemary has a unique pine-like fragrant flavor that is balanced by a rich pungency,  a combination that evokes both forest and sea. 

Uses:

Rosemary is used as a decorative plant in gardens and has many culinary and medicinal uses.   Rosemary leaves are used as a flavoring in foods such as stuffings, and roast lamb, pork, chicken, and turkey.  The leaves, both fresh and dried, are used in Italian cuisine..  Herbal tea can be made from the leaves.  Rosemary oil is used for purposes of fragrant bodily perfumes or to emit an aroma into a room.  It is also burned as incense and used in shampoos and cleaning products.  

History:

According to legend rosemary was draped around the Greek goddess Aphrodite when she rose from the sea.  The Virgin Mary is said to have spread her blue cloak over a white-blossomed rosemary bush when she was resting and the flowers turned blue. The shrub then became known as the "Rose of Mary".  Rosemary has a very old reputation for improving memory and has been used as a symbol of remembrance during weddings, war commemorations, and funerals in Europe and Australia.

Nutritional Content:

Rosemary is high in iron, calcium and vitamin B6.  It is also a good source of vitamin A.  Rosemary contains a number of potentially biologically active compounds including antioxidants.  Rosemary contains substances that are useful for stimulating the immune system, increasing circulation, and improving digestion.  It has been shown to increase blood flow to the head and brain, improving concentration. 

Medicinal Uses:

Rosemary is used for digestive problems including:

• heartburn
• intestinal gas 
• liver complains
• gall bladder complains
• loss of appetite

It is also used for gout, cough, headache, high blood pressure, and age-related memory loss.

Rosemary is used topically for:

• preventing and treating  baldness
• treating circulation problems
• toothache
• eczema
• joint or muscle pain such as sciatica, myalgia, & intercostal neuralgia

Rosemary is used as antiseptic and anticellulite, wound healing, in bath therapy and as an insect repellent.  

Selection and Storage:

Whenever possible choose fresh rosemary over dried for its superior flavor.  The sprigs should look vibrantly fresh and should be deep sage green, and free from yellow or dark spots.  Store fresh rosemary in the refrigerator wither in its original package or a slightly damp paper towel, where it will keep for several days.  Dried rosemary should be kept in a tightly sealed container in a cool, dark, and dry place, where it will keep fresh about 6 months.

So..... Eat up!  Enjoy!  I'll show you how.

Serving Ideals:

• Add rosemary to omelets and frittatas
• Use rosemary to flavor chicken and lamb dishes
• Add rosemary to tomato sauces and soups
• Puree rosemary with olive oil as a dipping sauce for bread
• Add rosemary to just about any vegetable for roasting, especially potatoes

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Parsley

Parsley:

About:

Parsley, known as Petroselinum crispum is in the family of Apiaceae with carrots, celery, and fennel.  Garden parsley is a bright green biennial plant in temperate climates or an annual herb in subtropical and tropical areas.   Parsley is widely used in Middle Easter, European, and American cooking.  Curly leaf parsley is often used as a garnish.  In central and eastern Europe and in western Asia many dishes are served with fresh green chopped parsley sprinkled on top.  Parsley is the world's most popular herb.  It is used as a garnish, condiment, food, and flavoring.  In manufacturing parsley seed oil is used as a fragrance, in soups, cosmetics, and perfumes.

Varieties:

There are 2 main groups of parsley used as herbs:

1. Curly leaf parsley - often used as garnish

2.  Italian flat leaf parsley - Moe fragrant and less bitter taste than curly.          

Root Parsley - grown as a root.

This type of parsley produces much thicker roots than types cultivated for their leaves.  Root parsley is common in central and eastern European cuisine, where it is used in soups and stews, or simply eaten raw as as a snack, similar to carrots.  

History:

Parsley is native to the Mediterranean region of Southern Europe.  It has been cultivated for more than 2000 years. Parsley was used medicinally prior to being consumed as a food.   Although lacking documentation, here is a list of purported medicinal uses:

• Urinary tract infections
• Gastrointestinal disorders
• Constipation
• Kidney stones
• Jaundice
• Intestinal gas
• Indigestion
• Colic 
• Diabetes
• Cough
• Asthma
• Fluid retention
• Osteoarthritis
• Anemia
• High blood pressure
• Prostate condition
• Spleen conditions.

It is also used to start menstrual flow, to cause an abortion, as an aphrodisiac, and as a breathe freshener.

Nutrition:

Parsley is a nutririous food.  It is actually a storehouse of nutrients with a delicious and vibrant taste.   Parsley is an excellent source of vitamin K and vitamin C, as well as a good source of vitamin A, folate, and iron.  Parsaley's volatile oil components include myristicin, limonene, eugenol, and alpha-thujene.  Its flavonoid components include apirn, apigenin, erisocriol, and luteolin.  Parley is a good source of foic acid which plays a role in cardiovascular health. 

Health Benefits:

Parsley contains 2 types of unusual components that provide unique health benefits.  The first is volatile oil components, that have been shown to inhibit tumor formation in animal studies and particularly, atumor formation in the lungs.  Secondly, there are flavonoids in parsley that have been shown to function as antiooxidants that combine with highly reactive oxygen conmtaining molecules and help prevent oxygen based damage to cells. 

My Story: 

In my grandfather's grocery store one of the things we would do to help keep the produce at its best was to sprinkle  the vegetables that had a tendency to dry out with water at night.  This was done in the produce cooler,  and we would use a bunch of parsley, which we dipped into water and then sprinkled onto the produce.  It reminded me of the way the priest sprinkles the congregation with holy water at church.   Years later I would use that technique to sprinkle down off-refrigeration displays of fresh corn to keep them from drying out.  I'm sure people thought I was nuts.

Concerns:

Parsley is among a small number of foods that contain measurable amounts of oxalate, naturally occurring substances found in plants, animals, and human beings.  When oxalate's become too concentrated in body fluids it can crystallize and cause health problems.  For this reason individuals with already existing and untreated kidney oar gallbladder problems may want to avoid eating parsley.

Availability:

Parsley is available in the supermarket year round.  It can be found fresh and dried. 

Selecting and Storing:

While parsley is available dried, fresh parsley is superior in flavor. 

Choose parsley that is deep green in color and looks fresh and crisp.  Avoid bunches that have leaves that are wilted or yellow as this indicates they are over mature or damaged.

Fresh parsley should be kept in the refrigerator in a plastic bag.  If the parsley is slightly wilted, sprinkle it lightly with some water, or wash it out completely drying it before storing in the refrigerator.  

 Fresh parsley should be washed right before using since it is highly fragile.

So.....Eat up!  Enjoy!  I'll show you how.

Simple but Good:

• Combine chopped parsley with Bulgar wheat, chopped green onions, chopped tomatoes, mint leaves, lemon juice, and olive oil to make the classic Middle Eastern dish, tabbouleh.
• Add parsley to pesto sauce to add more texture.
• Combine chopped parsley, garlic, and lemon zest and use as a rub for chicken, lamb, and beef.
• Use parsley in soups and tomato sauce.
• Serve a colorful salad of fennel, orange, cherry tomatoes, pumpkin seeds and parsley flakes.
• Chopped parsley can be sprinkled on salads, vegetable sautes and grilled fish

Celery

Celery:

About:

Celery is a plant variety in the family Apiaceae, commonly used as a vegetable.  It is the same family as carrots, parsley, fennel, and caraway. 

Varieties:

In North America commericial production of celery is dominated by the varieties called Pascal celery.  The stalks grow in tight straight parallel bunches and are typically marketed fresh that way, without the roots and just a little green leaf remaining,  Celery hearts are just the inner ribs of celery.  In Europe the most commonly available celery is Celeriac.  It is grown for its hypocotyl forming a large bulb (commonly , but incorrectly called celery root).  Another type is "leafy celery", which looks like parsley but tastes like celery.

Availability:

In the past celery was grown as a vegetable for winter and early spring., it was perceived as a cleansing tonic.  By the 19th century the season for celery had been extended to last from the beginning of September to late in April.  Today celery is available year round.  Harvesting occurs when the average size of the celery in a field is marketable.  Today over 1 billion pounds of celery are produced each year in the U.S.  with California, Michigan, and Florida accounting for 80% of the total. 

Usage:

Celery is used around the world for its crisp petiole (leaf stalk).  The leaves are strongly flavored and are used  less often as either a flavoring in soups and stews or as a dried herb.  On a worldwide basis celery is often served as a "major plate vegetable" rather than an additive to soups and salads.  In temperate countries celery is also grown for its seeds.  Celery, onions, and bell peppers are called the "holy trinity" of Louisiana Creole and Cajun cuisine.  Celery, onions, and carrots make up the French "mirepoix" often used as a base for sauces and soups. 

Health Benefits:

Recent research has increased our knowledge about celery's anti-inflammatory benefits including its protection against inaflammation of the digestive track itself.  Non starch, pectin based polysaccharides found in celery help improve the integrity of the stomach lining, decrease the risk of stomach ulcer, and better control the levels of stomach secretions.  There is evidence that pectin-based polysaccharides in celery decrease the risk of inflammation in the cardiovascular system.

In addition to vitamin C and flavonoids at least a dozen other types of antioxidant nutrients have been identified in celery.  The antioxidant benefits we get from celery are largely due to phenolic nutrients which help protect us against unwanted oxygen damage to our cells, blood vessels, and oxygen systems.  

Here are some Health Benefits from 1 - 2 stalks of celery:

• Celery is a great choice when watching your weight - only 10 calories to a stalk
• Celery reduces inflammation 
• Celery calms you down - minerals in celery, esp. magnesium & essential oil soothe the nervous sys.
• Celery regulates the body's alkaline balance
• Celery aids digestion - high water content and insoluble fiber helps ease passage of stool
• Celery contains "good" salt - organic, natural, and essential for health
• Celery cares for your eyes - can deliver up to 10% daily need of vitamin A
• Celery reduces "bad" cholesterol - 2 stalks a day can reduce LDL by up to 7 points
• Celery lowers blood pressure - raw and whole
• Celery can improve sex life - 2 pheromones boost arousal levels
• Celery can combat cancer - a powerful flavonoid in celery can inhibit cancer cell growth

My Story:

Celery is always plentiful at a good price around Thanksgiving.  It would often come in a box ready to be processed.  That is trimmed and bagged.  People use celery in stuffing for their Thanksgiving turkey, so there was always plenty of celery to process.  The smell of celery reminds me of that.

One year we had celery at a particularly good price and it was selling very well.  In fact we were a little short on our order of celery.  When we realized this we put in an order for 50 cases, a large order for us.  Well the next day we had a vist from our districrt manager.  The part timer who closed the night before did not fill the celery display as instructed.  When the district manager arrived the first thing he saw in our department was the empty celery display.  He started to ask a bunch of questions and then called the warehouse and ordered us another 50 cases.  Well, when it arrived we had way too much celery, more than we could sell before it would spoil.  So, a transferred some of it to other stores in our chain in our area, but we still ended up throwing a bunch (no pun intended) of celery away.  It was a costly lesson.

Selecting and Storing:

Choose celery that looks crisp and snaps easily when pulled apart.  It should be relatively light and compact, and not have stalks that splay out.  The leaves should be pale to bright green in color with no yellow or brown patches. 

Celery can be stored in the plastic bag it came in from the store by squeezing out excess air and closing the bag tightly.  Place in the refrigerator for from 5 to 7 days.  Celery that is left at room temperature for longer than a couple of hours will begin to wilt.  Sprinkle it with water and place back in the refrigerator.  

Preparing:

To clean celery cut off the base and leaves, then wash the leaves and stalks under running water.  Cut the stalks to desired length.  If the outside of the celery stalk has fibrous strings, remove them by making a thin cut into one of the stalks, and peeling away athe fibers.  Be sure to use the leaves, which are rich in vitamin C, calcium, and potassium, within a day or two.  

So......... Eat up!  Enjoy!  I'll show you how.

Simple but Good:

• Add chopped celery to your tuna fish or chicken salad.
• Try eating peanut butter or cream cheese & olives on celery stalks.
• Braised chopped celery, radicchio, and onions and serve with walnuts and you favorite soft cheese.
• Use celery leaves in salads.
• \Add celery leaves and sliced celery stalks to soups, stews, casseroles, and stir-fries.

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Grapes Revisited

Grapes Revisited:

About:

A grape is a fruiting berry of the deciduous wood vines of the botanical genus "Vitus".   

Grapes grow in clusters of 15 to 300 grapes, and can be crimson, yellow, black, dark blue, green, orange, or pink.  What are referred to as "white" grapes are actually green.   Grapes can be eaten raw or used in making wine, jam, jelly, juice, grape seed extract, raisins, vinegar, and grape seed oil.

Commercially cultivated grapes are classified as table grapes or wine grapes.  Table grapes tend to be larger, seedless, and have thin skin.  Wine grapes are usually seeded (with seeds), smaller, and relatively thicker skinned.  Wine grapes also tend to have a higher sugar content.  The cultivation of grapes began 6000 to 8000 years ago in the Near East.  Yeast, one of the earliest domesticated microorganisms, occurs naturally on the skins of grapes, leading to the innovation of alcoholic drinks such as wine.   The earliest evidence of wine-making dates back 8000 years in Georgia.

My Story:  

Growing up I remember grapes being around, but usually they had seeds, so we didn't bother with them that much.  What I remember more was my grandfather on my mother's side having a jug of his home-made wine  on the floor by his foot under the dinner table.  My father would mix the wine with some ginger ale and give it to me.   My father used to tell the story of when his father had the grocery store and had one of the cousins working for him.  Well, Grandpa Schiera used to make wine in the cellar of the store. Back then soda was sold in glass bottles and a deposit for the bottle was charged.   After the bottle was empty you could return it to the store and get the deposit  back.  It was a great way for us kids to make some money by collecting up the empties and returning them to the store.   When the store received the bottles they would have to be separated and organized to return to the bottling company.   Well, this cousin seemed to love separating the bottles in the cellar.  He was constantly asking, "Uncle Joe, can I go down and work on the bottles?"  He did a good job but something just didn't seem right.  Finally, Grandpa followed him down to the cellar and stood in the shadows to watch, only to find out the kid was doing the bottles ok, but he was also drinking some of the wine.  He always seemed so happy when he came back up after doing the bottles.

Varieties of Grapes:

While there are no reliable statistics breaking down grape production  by variety, it is believed the most cultivated is the Sultana, also know as the Thompson Seedless.  Next is the Airen variety.  Others varieties include Cabernet Sauvignon, Sauvignon blanc, Cabernet Franc, Merlot, Grenache, Tempranillo, Reisling, and Chardonnay.

Juice is obtained from crushing and blending grapes into a liquid.  The juice is sold as such or fermented and made into wine, brandy, or vinegar.  The raisin is a dried grape.

Health Benefits:

Grapes contain phytochemicals that have been positively linked to inhibiting cancer, heart disease, degenerative nerve disease, viral infections, and mechanisms of Alzheimer's disease.  Grape seed  oil from crushed seeds is used in cosmeceuticals and skin care products.  Commercial juice products from Concord grapes show potential benefits against onset stage cancer, platelet aggregation and other risk factors of Atherosclerosis, loss of physical performance and mental acuity during aging.  Grapes have long been classified as a low glycemic index food.  Studies have connected grape intake to better blood sugar balance, better insulin regulation, and increased insulin sensitivity. 

Selecting and Storing:

Fully ripened grapes are plump and free from wrinkles.  They should be intact firmly attached to a healthy looking stem and not leaking juice.   The sweetness of grapes can be predicted by the color of the grapes.  Green grapes are medium sweet.  Red grapes are very sweet.  Blue- black grapes are the least sweet.  

Store unwashed grapes loosely wrapped in a paper towl in an airtight container or plastic bag.  They will keep fresh in the refrigerator for up to 5 days. 

Concerns:

Consumption of grapes and raisins are a potential health risk to dogs.  Toxicity can cause acute renal failure with anuria and may be fatal.  No grapes or raisins for your dog.

Enjoying Grapes:

Grapes retain their maximum amount of nutrientsand their maximum taste when the are enjoyed fresh and not prepared in a cooked recipe.  Cooking temperatures in baking can samage some of the unique and delicate phytonutrients found in grapes.

So..... Eat up!  Enjoy! I'll show you how.

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Turmeric

Turmeric:

About:

Turmeric (Curcuma longa) is a rhizomatous herbaceous perrenial plant of the ginger family. It is native to southeast India. When not used fresh the rhizomes are boiled for about 30 - 45 minutes and then dried in hot ovens.  They are then gound into a deep orange-yellow powder commomly used in Indian cuisine including curries, for dyeing, and to color mustard condiments.   The most important chemical component in turmeric is a group of compounds called curcuminold.   Its major active ingredient is cucumin. 

History:

Known as "manjal",  turmeric has been used in India for thousands of years, and is a major part of Siddha medicine.  Turmeric was originally called "Indian saffron" due to its similar yellow-orange color. Turmeric comes from the root "Curcuma longa" and has a tough brown skin and a deep orange flesh.  Its flavor is peppery warm and bitter,  while its fragrance is mild yet slightly reminiscent of orange and ginger, to which it is related. 

My Story:

My first exposure to turmeric was the first time I had curry.  Tumeric is a major ingredient of curry.  I was in my twenties and on vacation on the island of Bermuda.  I had recently been diagnosed with gall bladder disease and was trying not to eat spicy foods.  Well, we were in this restaurant and I didn't know what to order.  One item on the menu was "curried chicken".  I thought you can't go wrong with chicken, right?  Well, when the plate came to the table, it occurred to me that  this chicken  is full of some kind of spice I've never had.  I was hungry, so I ate it but just didn't finish.  Of course, it didn't bother me.  In fact the turmeric in the curry is a powerful anti-inflammatory. 

Health Benefits:

Turmeric has long beem used in the Chinese and Indian systems of medicine as an anti-inflammatory agent to treat a wide variety of conditions including flatulence, jaundice, menstrual difficulties, bloody urine, hemmorage, toothaches, bruises, chest pain and colic.  

Curcumin, the active ingredient in turmeric,  may provide an inexpensive, well tolerated, and effective treatment for inflammatory bowel disease such as "Crohn's" and "ulcerative colitis".  As an antioxidant, cucumin is able to neutralize free radicals.  This is important in many diseases, such as arthritis, when free radicals are responsible for the painful joint inflammation and eventual damage to the joints.   Curcumin in turmeric and quercitin, an antioxidant in onions, reduced the size and number of precancerous lesions in the human intestinal tract. 

Prostate cancer, the second leading cause of cancer death in American men is a rare occurence among men in India,  attributed to a diet rich in cruciferous vegetables and turmeric.

Turmeric also has cholesterol lowering properties and helps protect against Alzheimer's disease. Curcumin has shown some promise in treating depression.  In a small study participants were placed in 3 groups.  One group was given "prozac" and another group was given curcumin, the third group was given prozac and curcumin.  After 6 weeks the cucumin group showed improvement similar to that of the prozac group.  The group that took both prozac and curcumin did the best.  So, according to this small study, curcumin is as effective as an antidepressant.  

Using Turmeric:

Turmeric is mostly used in savory dishes.  Outside South Asia turmeric is sometimes used as an agent to impart a rich custard like yellow color.  It is used in canned beverages and baked products, dairy products, ice cream, yogurt, yellow cake, orange juice, biscuits, popcorn color, sweets, cake icing, cereals, sauces, gelatins, etc.  Turmeric is a significant ingredient in most commercial curry powders.   

Here are some ways to enjoy turmeric;

• Add turmeric to egg salad for a bolder color
• Mix brown rice with raisins and cashews, and season with turmeric
• Add turmeric to lentil recipes as a complement
• Give salad dressings an orange-yellow tint by adding turmeric powder
• Saute' cut cauliflower with a spoonful of turmeric for about 5 minutes and add olive oil and salt and pepper to taste
• Be careful when using turmeric since its deep color can easily stain

So..... Eat up!  Enjoy!  I'll show you how.

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Raspberries

Raspberries:

About:

Raspberry is the edible fruit of the multitude of plant species in the genus "Rubus" of the rose family.  Raspberries are an important modern commercial fruit crop, widely grown in all temperate regions of the world.  Raspberries are grown for the fresh fruit market and for commercial processing into individual quick frozen fruit, pure'e, jams, juice or as dried fruit used in a variety of grocery products.  Scientists are not entirely sure about the origins of raspberries.  There is, however, evidence dating back 2,000 years of raspberry cultivation in Europe.   Raspberries are the third most popular berry after strawberries and blueberries. 

Varieties:

There are over 200 species of raspberries.  Many of the raspberry species that are grown commercially can be placed in one of 3 basic groups.

• Red raspberries:  may veer towards the pinkish side. They are among the most commonly cultivated.
• Black raspberries:  may be dark enough to be indistinguishable from blackberries.  They are sometimes referred to as "thimbleberries".
• Purple raspberries:  are a hybird from combining red and black raspberries

Nutrition:

The aggregate fruit structure contributes to raspberries' nutritional value as it increases the proportion of dietary fiber, which is among the highest known in whole foods.  Raspberries are rich in vitamin C, manganese, and dietary fiber.  Raspberries have a moderate amount of vitamin K and are a low glycemic index food.  Raspberries contain anthocyamin pigments, ellagic acid, quercetin, cyanidins, pelargonidins, catechins, kaempferial and salicylic acid.

Health Benefits:

The health benefits of raspberries are obtained from the entire fruit including the seeds.  Raspberries contain natural plant chemicals that act as antioxidants to locate and destroy disease causing free radicals.  The components in raspberry seeds may help prevent infections (bacterial and viral), heart disease, and cancer.  Few commonly eaten foods are able to provide greater diversity of antioxidants and anti-inflammatory phytonutrients.  New research shows raspberries can help with the management of obesity amd type 2 diabetes.  Raspberry ketone (also called rheosmin) found in raspberries can increase metabolism in our fat cells making them less likely to deposit fat in the cells.  In persons with obesity and type 2 diabetes tiliroside in raspberries can help improve insulin balance, blood sugar balance, and blood fat balance.  The rich antioxidant and anti-inflammatory mixture in raspberries also show benefits in cancer prevention. 

My Story:

In the supermarket raspberries were not really a high volume item due to the cost.  I remember one time, when raspberries were on sale, they really flew out the door.  It seemed to be mainly senior citizens,  who were buying them.  When we ran out, I was perturbed, and commented to the other guys, "What, do they help you in the bedroom?"   Well, a few weeks after that I read in the newspaper that raspberries did help with potency.  I laughed at the time and that's my raspberry memory, but I didn't find anything about  raspberries and potency while researching this blog. 

Selecting and Storing:

Raspberries are extremely perishable and should only be purchased one or two days before use.  Choose berries that are firm, plump, and deep in color.  Avoid those that are soft, mushy, or moldy.  If buying in a package, make sure they are not too tightly packed  so as to crush and damage the berries.  Stains of moisture in the package indicate possible damage.  

If not using immediately examine the berries and remove any that are molded or spoiled.  Store unwashed in a sealed container in the refrigerator for one or two days.  Raspberries freeze very well.  Wash gently and pat dry with  paper towel.  Arrange in a single layer on a flat pan and freeze.  Once frozen transfer the raspberries to a heavy plastic bag.  Keep frozen for up to a year. 

So.....Eat up!  Enjoy!  I'll show you how.

Simple but good:

Fresh raspberries  or a combination of raspberries, strawberries and blueberries:

Just spoon the berries onto yogurt, breakfast cereal, granola, or even oatmeal.  For extra flavor enhance with some fresh mint.

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Kumquats

Kumquats:

About:

Kumquats are a group of small fruit-bearing trees in the flowering plant family Rutaceae.   The edible fruit closely resembles that of an orange, but is much smaller and ovular, being the size and shape of a large olive.  The plant is native to south Asia and the Asia-Pacific region.  The earliest historical reference to kumquats appears in the literature of China in the 12th century.   They have long been cultivated in India, Japan, Taiwan, the Philippines, and southeast Asia.  They were introduced to Europe in 1846 and shortly thereafter into North America.  Kumquats have been called "the little gold gems of the citrus family".

Varieties:

Kumquats are cultivated in China, South Korea, North Korea, Taiwan, Southeast Asia, Nepal, Japan, Middle East, Iran, Europe, southern Pakistan and the souther U.S. (notably Florida, Louisiana, Alabama) and California.  The main varieties are:

• Round Kumquats (Fortunella  japonica): is an evergreen tree producing a golden-yellow fruit.  The fruit is small and usually round, but can be oval shaped.  The peel has a sweet flavor, but the fruit has a sour center.  The fruit can be eaten cooked, but is mainly used to make marmalades and jellies. 
• Oval Kumquats (Fortunella margarita):The fruit is eaten whole, skin and all.  The inside is sour, but the skin has the sweetest flavor, when eaten together it produces an unusual fresh flavor. 
• Jiangsu Kumquats (Fortunella obovata): bears edible fruit that can be eaten raw.  The fruit can be made into jelly and marmalade.  The fruit may be round or bell-shaped.  It is a bright orange when fully ripe.

My Story:

When I first started to work in supermarkets, I was not yet in the Produce Department.  I was in "Grocery" as a stock clerk.  I would occaisonally talk to the people in Produce.  There was this one guy who was a part-timer who had this sign in his car, probably pilfered from the store, that said "Kumquat".  When I asked about it,  he told me that it was his name for people of little intelligence or maturity.  You Kumquat!

Health Benefits:

Kumquats are a rich source of dietary fiber, minerals, vitamins and pigment anti-oxidants.  Poly-phenolic flavonoid anti-oxidants such as carotenes, luteins, and zea xanthins with the phytochemicals in kumquats help scavange harmful oxygen free radicals and thereby help protect us from cancers, diabetes, degenerative diseases, and infections.  Kumquats contain vitamins A, C, and E and also good levels of B-complex vitamins as well as modest amounts of minerals                                

Culinary Uses:

Culinary uses include candying and kumquat preserve, marmalade and jelly.  Kumquats can be sliced and added to sakads, and has been used as a garnish to cocktails.  Ways to eat kumquats:

• Out of hand 
• Add to a green salad halved, chopped, or thinly sliced.
• Make into preserves
• Toss in a fruit salad
• Make chutney: chop kumquats and simmer with a bit of minced garlic, fresh grated ginger, and honey or brown sugar to taste until mixture slightly thickens.  Serve with fish chicken, or pork.
• Make marmalade

Season:

Florida and California kumquats are usually on the market from October to April.  Imports ensure that kumquats are available year round.  The kumquat is celebrated annually in Dade City, Florida, U.S.A. with the Annual Kumquat Festival.

Choosing:

Kumquats must be allowed to fully ripen on the tree before they are picked.   Look for firm fruit with brightly colored rinds an no blemishes.   They are often sold in pint containers with the stems and leaves still attached.  Kumquats will keep 5-6 days at room temperature. or 2-3 weeks in the refrigerator.   Wash fresh fruit in cool water.  Gently pat dry with a soft cloth or tissue.   Kumquats taste best if they are gently rolled or squeezed between the fingers before eating as this unifies the ingredients in the rind and the tart flesh. 

So.....Eat up!   Enjoy!  I'll show you how.

Simple but good:

Orange - Kumquat Marmalade

1 large navel orange

2/3 cup sugar

1/2 cup kumquats sliced

1/2 teaspoon crushed red pepper flakes

1/4 teaspoon coarsely ground black pepper

2 tablespoons fresh orange juice

Use a knife to remove peel from orange.  Set aside orange.  Cut white pith from peel.  Place peel in a medium saucepan and add cold water to cover by 1 inch.  Bring to a boil and drain.  Repeat 2 more times.  Let cool slightly.

Finely chop peel and with reserved orange place in a medium saucepan and add kumquats, sugar, red pepper flakes, black pepper and 2 cups water.  Bring to boil, reduce heat, and simmer stirring occaisonally until citrus is soft and water is evaporated (35 - 45 minutes).  Let cool and mix in oranage juice. 

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