Pomlogist David Karp is excited about the vast variety of kumquats available this time of year. Kumquats are tart citrus fruits with a sweet rind that are eaten whole. Mudcreek Ranch from Santa Paula is growing a number of varieties, including the large, round Fukushu, which is a cross between a kumquat and a Mandarin. Nagima, the most common variety, is olive-sized and oblong. The Miewa is a sweet variety that is small and round. You'll find both at Garcia Farms in Deluz.
Melisse chef Josiah Citron is cooking winter greens at home. He
wilts them for about 30 seconds in a pan with brown butter, shallots
and garlic. To make brown butter, you simply toast the butter, being
careful not to scorch, until it turns brown and takes on a nutty smell.
Josiah recommends starting with two pounds of butter in a saute pan.
Once the butter turns brown, allow it to cool before pouring it through cheese
cloth or a coffee filter. Put the butter in the freezer to harden and you have an ingredient that you can add to soups and sautes to give them a
nutty, delicious flavor.
For wilted greens: Heat brown butter, olive oil, diced shallots and garlic in a saute pan with a lid. Once hot, add the washed and stemmed greens. Put the lid on the pot for about 30 seconds. Take off the heat and serve.
Music break: Legend of the Rain by Arthur Lyman