February was a month of delicious recipes all featuring citrus fruit other than lemons and oranges. Thanks to all the people who participated and apologies for the delay. For both Marta and me, March started on the mad side in terms of work. We have finally reached a lull and cast a look towards the past (the roundup) and one towards the future (the announcement of the next edition). Without further ado, I will give you a taste of each of the delicious citrusy recipes I have received.
Considering that both Marta, creator of this event, and I are from Italy, I think it is nice that the first contribution is an Italian Vegan Grilled Grapefruit-Zucchini Salad kindly presented by Asha, of Aroma!
"Slightly bitter and tangy Grapefruit and soft pulpy Zucchini slices with herbs and spices taste fabulous together," says Asha. Hence, this recipe has earned the title of "a keeper."
Pomegranate juice imparts the deep red color to the drink, while alderwood smoked sea salt is responsible for the smoky part of the name.
"Alderwood smoked sea salt is pure Pacific sea salt slowly smoked over a red alderwood fire. The process imparts a full-bodied smoky flavour to the salt."
"This is a light, refreshing salad. The best time to eat this salad in the summer when fresh corn is in season, but it is still good with canned corn... The interesting thing is that there is no oil in the dressing. Only vinegar."
Astrofiammante of Mangiare è un pò come viaggiare (Eating is a bit like traveling) has prepared Polpette in foglia di cedro, meat balls wrapped them in citron leaves and baked. The leaves imparts a delicate citrusy flavor to the meat.
She also sliced the citron and seasoned it with oil, raspberry vinegar, salt, pepper and fresh mint leaves. I wish I could find citron in the stores around here.
Fascinated by miniatures, Lenny has three small-size versions of a traditional roll, filled them with bergamot marmalade and decorated with candied bergamot peel.
Susan tells us that "key limes are harvested when very green. The more yellow they become, the more ripe they are."
On the page referenced in the post, I read that key limes are smaller than regular (Persian) limes and that "the tree itself (Citrus aurantifolia Swingle) is small and bushy, rarely taller than 12 feet. It is armed with slender, extremely thorny branches..."
And this is something Lori Lynn of Taste with the Eyes can attest to: she's had "an endless supply of limes" from the Mexican lime (a.k.a. key lime) tree she planted last October, but the tree has very sharp thorns.
With some of the bountiful harvest, she has prepared an elegant Mexican Lime Tart.
The same page mentioned above says: "Some varieties are thornless, but these have a much lower fruit yield than than the thorned trees." So, there is a trade-off between ease of picking and quantity picked.
Marta, An Italian in the US, the creator of this event, adds another drink to the collection with her Limata in stile vietnamita/Limeade Vietnamese style. I should actually say "his" limeade, as Marta reports Matt's version of the recipe.
"This is a very easy drink to make, and it doesn't differ much from a regular limeade, except for the fact that it doesn't contain much sugar, and instead, it has some salt in it. It's very refreshing and a good thirst-quencher."
Your host for this month (that would be me) reminisced about her first encounter with limetta (lime), described her experience with sweet lime and, finally, offered "a variation on the theme of cavolfiore arrosto (roasted cauliflower)."
And this brings to a close the February journey along the aisles of the grocery store. Marta, over at An Italian in the US, is taking back the helm in March and the theme is one of my favorite vegetables: finocchio (fennel). You will find the announcement with rules and deadline here.
My heartfelt thanks to all the participants for their contributions. It has been, as always, a pleasure. And thanks to my friend Marta for letting me have fun with her event. Arrivederci.