Sunday, October 24, 2010

The Agricultural Environmental Leadership Award

Here at Arapaho Citrus we had the honor of receiving the Agricultural Environmental Leadership Award, recognizing our commitment to environmental stewardship, sustainable development and conservation. We are a proud family of third generation citrus growers and have been actively involved in the citrus community both academically and in assisting others to ensure we can all enjoy wonderful Florida citrus for generations to come. 

Please follow the link for more information and a wonderful video about us

Arapaho Citrus Management, Inc. Fort Pierce, Florida

Salmon Marinated in Grapefruit Juice

The following recipe comes from Chow and Chatter, its easy to make and a fun way to use our wonderful grapefruits ;-)


  • 2 large wild Alaskan salmon steaks 
  • 4 large potatoes chopped
  • one bunch of spinach
  • 4 cloves of garlic
  • some olive oil
  • salt and pepper to taste
  • about 1/4 cup of grapefruit juice with a teaspoon of sugar and a few segments of grapefruit
  • tablespoon of butter and 1/4 cup milk to mash potatoes 
  • 1/4 chopped red onion

  1. soak salmon in olive oil, salt and pepper and grapefruit juice for a couple of hours
  2. then poach it in the oil and juice for about 10 minutes until cooked
  3. meanwhile saute fresh spinach with a little olive oil, garlic and red onion for 10 minutes
  4. boil potatoes and mash them
  5. serve and enjoy

Saturday, October 16, 2010

Rhubarb and Orange Marmalade

The following marmalade comes from Cooking with Tien


3 cups of frozen or fresh rhubarb
2 cups of sugar
1 orange with seeds removed (diced to puree the whole orange with peel)


  • Combine rhubarb and sugar in a large heavy saucepan. Grind oranges, including the peels, in a food processor; add to rhubarb mixture. Bring to a boil. Reduce heat and simmer, uncovered, stirring often until marmalade sheets from a spoon, about 1 hour.

  • Pour into hot jars, leaving 1/4-in. headspace. Adjust caps. Process in a boiling-water bath for 10 minutes.

  • Saturday, October 9, 2010

    Orange, Ginger and Carrot Bisque

    The following wonderful citrus and spice flavored soup is perfect for fall and comes from My Carolina Kitchen:

    Ginger Carrot Bisque
    Adapted from Barefoot Kitchen Witch The Herb Companion
    Serves 4 

    4 tablespoons unsalted butter
    1 large yellow onion, peeled and chopped
    2 stalks celery, chopped
    1 ½ pounds carrots, peeled and roughly chopped
    Kosher salt and freshly ground black pepper
    2 cloves of garlic, peeled and thinly sliced
    1 tablespoon of peeled and finely chopped fresh gingerroot
    1 teaspoon ground cumin
    1 teaspoon ground coriander
    2 teaspoons grated orange peel
    3 ¼ cups chicken stock
    ¾ cup dry white wine
    ¼ cup half and half or cream (optional)
    Finely chopped fresh Italian parsley

    Melt the butter in a large stock pot. Add the onions, celery and carrots and cook, stirring occasionally, until they soften, about five minutes. The carrots do not have to be completely cooked. Season with the salt and pepper, then add the garlic and ginger and sauté a minute or so, taking care not to let the garlic burn. Add the cumin, coriander and orange peel and stir for a minute or two more.

    Add the chicken stock and wine, cover and bring to a boil. As soon as it boils, reduce heat to simmer and cook until the carrots are soft, about 10 – 20 minutes, depending on the size of the carrot pieces. When the carrots are soft, transfer the mixture to a food processor and puree in batches until smooth. Return to the stock pot and, if desired, add the half and half or cream and stir well. Reheat over low until the bisque is hot. Taste and add more salt and pepper if needed.  Garnish with chopped parsley and serve right away.

    Friday, October 1, 2010

    Orange Pecan Cookies

    The following recipe comes from Roti and Rice:

    Orange Pecan Cookies

    • ½ cup (1 stick) butter
    • ½ cup granulated sugar
    • 1 egg
    • 1 tbsp orange zest
    • 1 tsp orange extract
    • 1½ cups all-purpose flour
    • ½ tsp baking powder
    • ¼ tsp baking soda
    • ¾ cup chopped pecans, toasted

    1. Combine flour, baking powder, and baking soda in a medium bowl. Preheat oven to 350˚F.
    2. In another medium bowl, beat butter and sugar until fluffy. Add egg, orange zest, orange extract and beat till combined. Beat in flour until dough comes together. Gently mix in toasted pecans.
    3. Form rounded tablespoons of dough into balls. Flatten dough slightly before placing on baking sheet 2 inches apart. Bake in 350˚F oven for 12 to 14 minutes till edges are golden. Transfer to a wire rack to cool. Makes about 25 cookies.