By Carolyn Twesten, Weaver Street Market Produce Merchandiser
Co-op Weekly Reward for Owners will be 50% off all citrus starting January 6 through January 12, 2021.
It’s January y’all, which means now is peak season for citrus! Over the years we have seen the availability of citrus varieties grow from your average navel-grapefruit-clementine affair to one of huge abundance and extreme flavor! I try to pick up something new every year if I can. Read on for some of my new and old favorites…
Satsuma Mandarins
I’m here to answer everyone’s biggest citrus question once and for all: 
What IS the difference between a mandarin and a tangerine?
The answer: A tangerine is a type of mandarin orange, which are classified as a family of small-sized, easy to peel, segmented citrus with a tendency towards lower acid content. Satsuma mandarins are particularly fabulous, being adorably small, seedless, and easy to peel, with a sweet-tart flavor that just bursts in your mouth.
Mandarins are often marketed simply just as ‘mandarins’, which is kind of like marketing heirloom tomatoes just as ‘tomatoes’. There are at least a dozen varieties that you can get in the US, many of which make their way into the bags marketed as Halos or Cuties. Satsumas are one of the earliest varieties and are usually done by mid-January, so get them while you can!
Page Mandarins
This is one of the new-to-me and new-to-Weaver-Street varieties this year that I am super excited about. These are a seedless cross between a Clementine mandarin and a Minneola tangelo with rich, sweet flavor and lots of juice.
Texas Rio Star Grapefruit
Did you know that the best tasting grapefruit actually grows in Texas, not California or Florida? You can get grapefruit from somewhere year-round, but the best of them all is only available from December through March, the Texas Rio Star. This is the only time of year I will eat grapefruit! This variety is sweet for a grapefruit—but it’s still a grapefruit, remember! They are famous for their large size, sweet flavor, and deep red flesh. Try this broiled grapefruit recipe from the NY Times for a special dessert or breakfast!
Meyer Lemons
Foodies love the Meyer lemon, for their sweet, floral flavor and aroma. That’s right, a sweet lemon! Meyer lemons are a cross between lemons and tangerines, resulting in a lower acid fruit. They are easily told apart from “regular” lemons by their smooth, thin skin. I love using Meyer lemon juice and zest in dressings, such as used in this recipe from Fine Cooking, Green Beans with Meyer Lemon Vinaigrette.
Blood Oranges
Blood oranges are well-known for their beautiful, deep-red flesh. The red color is produced by anthocyanins, the same antioxidant found in dark colored berries like blueberries and blackberries. They’re not just healthy for you though, they are also delicious to eat, with hints of pomegranate and raspberry. Try them on their own or atop an arugula salad, or in a fancier recipe like these Buckwheat Pancakes with Blood Oranges and Ricotta.
Co-op Weekly Reward for Owners will be 50% off all citrus, good January 6-12, 2021. Owners, you don’t need a physical coupon, the promotion will be automatically adjusted at the register.
Not an owner? Become one today to receive co-op weekly rewards, as well as the other benefits of ownership, like invitations to the Co-op Fair, a logo T-shirt and bag, and the right to vote in board elections. Learn more here.
