One thing I learned when we first moved to the desert was how to use citrus once the season hits. It’s troubling to see so many oranges and grapefruits find their fate on the ground below the trees. At our current home we have a couple of orange trees, a grapefruit and one mandarin type variety. We recently added a lemon tree and two small kumquats to the mix.
Want juice? Experience the full breadth of the slow food movement by going outside, smelling the fragrant blossoms, picking your fruit and juicing it yourself. The taste isn’t better just because it’s fresher and completely organic. Rather this sensation of drinking liquid sunset is a wholly satisfying experience created by coupling product with process.
” The quest for slowness, which begins as a simple rebellion against the impoverishment of taste in our lives, makes it possible to rediscover taste. By living slowly , you understand other things, too; by slowing down in comparison to the world, you soon come into contact with what the world regards as its “dumps” of knowledge, which have been deemed slow and therefore marginalized. By exploring the “margins” of slowness, you encounter those pockets of supposedly “minor” culture that are alive in the memories of old people, typical of civilizations that have not yet become frantic—traditions that guide the vital work of good, clean, and fair producers and that are handed down after centuries of empiricism and practical skill.
In coming into contact with this “slow” world, you feel a new (or renewed) relish for life, you sense the potential of different methods and forms of knowledge as counterweights to the direction currently being imparted to the tiller that steers our route toward the future. You reassess the elements of consumer culture, and in rural knowledge, you discover surprisingly simple solutions to problems which speed has made complex and apparently insoluble.”
—Carlo Petrini, Slow Food Nation: Why Our Food Should Be Good, Clean, and Fair (2007, Rizzoli Ex Libris)
So, in the spirit of Petrini, this isn’t a stress-out exercise when you’ve got but a few minutes to get breakfast on the table. Rather, it’s a zen-like meditative process where juicing becomes part of the artful taste created.
Citrus is a wonderful addition to most diets. The fruits vary in nutritional value but are all a great source of vitamins A and C and folate. Folate is the naturally occurring B vitamin that is known as Folic Acid when manufactured. It’s useful during periods of rapid cell division such as pregnancy. But also beware that some citrus such as grapefruit, pomelos and Seville oranges are known to interfere with prescription medications.
I recognize that citrus is not local for many. With just one look at my trees I also recognize that it’s difficult to use the abundance. For those with similar issues, there are a some fabulous organizations that will glean trees for food banks and other cooperatives where fresh vitamin C is appreciated.
I began with the intention of placing a recipe here, one that uses orange juice or another variety of fresh citrus. Then I read another Petrini quote where he chided Americans for attaching a recipe to everything and for taking pictures of dishes from above, like an autopsy. Both made laugh. Just slowly seize the entire citrus moment.