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[cooking] bitter oranges

sylcha Feb 11, 2011 05:53 PM

hi !

i'm new in san francisco and i would like to know where it's possible to buy some bitter oranges (the ones you need to make some marmelade) in san francisco (or in the bay area).

thanks.

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  1. rworange RE: sylcha Feb 11, 2011 06:11 PM

    In season, the good citrus vendor at the Alemany Farmers Market would have them (I'm blanking on the name). Berkeley Bowl in Berkely likewise will have them in season.

    24 Replies
    1. re: rworange
      sylcha RE: rworange Feb 11, 2011 06:18 PM

      does that means it isn't the season now ?

      1. re: sylcha
        wolfe RE: sylcha Feb 11, 2011 06:29 PM

        Google says the Seville oranges should be available now but the end of the season is about now. Round up the usual suspects, Berkeley Bowl, Monterey Market, Whole Foods.

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        Berkeley Bowl
        2020 Oregon St, Berkeley, CA 94703

        1. re: wolfe
          rworange RE: wolfe Feb 11, 2011 06:32 PM

          Yeah, I wasn't sure about how the season is this year and it is pretty close to the normal end.

          1. re: rworange
            j
            Joel RE: rworange Feb 13, 2011 08:58 PM

            Today at Berkeley Bowl:
            Seville oranges $0.89 per pound
            Bergamot oranges $1.69 per pound

            The citrus season seems to be running late this year.

            -----
            Berkeley Bowl
            2020 Oregon St, Berkeley, CA 94703

            1. re: Joel
              Robert Lauriston RE: Joel Feb 14, 2011 08:23 AM

              What do people do with fresh bergamot, anyway? I got one once out of curiosity and the flavor seemed pretty odd. The recipes I find on the Web don't make much sense to me.

              1. re: Robert Lauriston
                wolfe RE: Robert Lauriston Feb 14, 2011 11:16 AM

                Use the zest, make Earl Grey cakes.

                1. re: Robert Lauriston
                  sylcha RE: Robert Lauriston Feb 16, 2011 09:04 AM

                  bergamot lemons are those in use in moroccan cooking, for 'tagine' : they are candied (i'm not sure it's the good term...) in water and salt during 3 weeks.

                  1. re: sylcha
                    wolfe RE: sylcha Feb 16, 2011 09:25 AM

                    I thought the bergamot was an orange masquerading as a lemon. The lemons for tagine are "preserved".
                    http://simplyrecipes.com/recipes/how_...

                    1. re: sylcha
                      Robert Lauriston RE: sylcha Feb 16, 2011 09:47 AM

                      Moroccan preserved lemons are usually Lisbons or Eurekas, which are your typical supermarket lemons, or Femminellos, which are similar.

                      1. re: Robert Lauriston
                        sylcha RE: Robert Lauriston Feb 16, 2011 02:00 PM

                        i used to live in Morocco and the lemons which are preserved weren't the same ones you use for juice (for lemonade or with fishes for example). those lemons were flattened at the ends (like on those picture here http://palaisdesdelices.canalblog.com...). morrocans call them 'beldi lemons' and they seem to be 'bergamot' ones. perhaps they preserve those ones because they can't use them in a different way.

                        1. re: sylcha
                          Robert Lauriston RE: sylcha Feb 16, 2011 03:50 PM

                          Interesting. Citron beldi is apparently limetta de Marrakech. Not Bergamot orange, but not a true lemon, either.

                    2. re: Robert Lauriston
                      rworange RE: Robert Lauriston Feb 16, 2011 12:15 PM

                      This question comes up every few years or so. Seemed like a good time for a revival
                      http://chowhound.chow.com/topics/766529

                      The usual answer is marmelad or drying for tea.

                      What did you ever do with that one bergamot, Ruth ... in 2006?

                      1. re: rworange
                        Ruth Lafler RE: rworange Feb 16, 2011 02:32 PM

                        LOL. rw, I had forgotten about the whole thread and I have absolutely no recollection of what I did with the bergamot!

              2. re: sylcha
                Gustavo Glenmorangie RE: sylcha Feb 11, 2011 07:37 PM

                I saw them somewhere a few weeks ago. Had to be either Berkeley Bowl or Monterey Mkt. but I really can't remember.

                If you can't find them, and want to make marmalade anyway, I suggest trying Meyer lemons. I've been making Meyer lemon marmalade for the last several years and it's at least as good as, if not better than, bitter orange. And, even if you don't agree on that point, you'll have some pretty decent marmalade until the next batch of Seville oranges comes around.

                -----
                Berkeley Bowl
                2020 Oregon St, Berkeley, CA 94703

                1. re: Gustavo Glenmorangie
                  Ruth Lafler RE: Gustavo Glenmorangie Feb 11, 2011 10:35 PM

                  I had a lot of fun last year playing with citrus fruits and marmalade. Meyer lemon is great, as is a combination of Meyer lemon and regular lemons.

                  1. re: Ruth Lafler
                    Tripeler RE: Ruth Lafler Feb 11, 2011 11:36 PM

                    I imagine that a combination of Seville Oranges and Meyer Lemons would be very interesting in a Marmalade.

                    1. re: Tripeler
                      Gustavo Glenmorangie RE: Tripeler Feb 12, 2011 07:15 AM

                      I've tried Meyers and blood oranges together. Didn't like it as much as Meyer lemons alone (or Meyer lemons with vanilla seeds).

                      1. re: Gustavo Glenmorangie
                        Ruth Lafler RE: Gustavo Glenmorangie Feb 12, 2011 08:03 AM

                        Both Meyer lemons and blood oranges are low acid for citrus. I'll bet if you threw in a Eureka lemon it would bring the flavors into focus. I also found that the flavors sometimes continue to develop in the jar -- I made some orange ginger marmalade that didn't seem very gingery initially, but when I opened up a jar a couple of weeks later, the ginger was quite pronounced.

                        Oh geez. Now I want to make marmalade!

                        1. re: Ruth Lafler
                          Robert Lauriston RE: Ruth Lafler Feb 12, 2011 08:29 AM

                          The Moro variety of blood orange is very tart. Tarocco and Sanguinello are sweet.

                          1. re: Ruth Lafler
                            Gustavo Glenmorangie RE: Ruth Lafler Feb 22, 2011 03:35 PM

                            How did you handle the ginger? Grated? Diced? Roughly how much ginger did you use?

                            This sounds good and I'm thinking about trying a batch with ginger and Meyer lemons.

                            1. re: Gustavo Glenmorangie
                              Ruth Lafler RE: Gustavo Glenmorangie Feb 22, 2011 03:40 PM

                              Peeled and minced. I used this recipe: http://www.foodinjars.com/2009/03/ora...

                        2. re: Tripeler
                          Scrapironchef RE: Tripeler Feb 23, 2011 08:22 PM

                          Warming up the food processor and heading to the backyard meyer lemon tree after I visit the bowl, BRB.

                        3. re: Ruth Lafler
                          oakjoan RE: Ruth Lafler Feb 13, 2011 08:15 PM

                          I just finished making the marmalade from the NYT last week. Called for blood oranges and meyer lemons. I have the lemons and got the blood oranges at Berkeley Bowl. Wow is it ever great!!

                          -----
                          Berkeley Bowl
                          2020 Oregon St, Berkeley, CA 94703

                    2. re: rworange
                      Melanie Wong RE: rworange Feb 11, 2011 08:42 PM

                      De Santis may be the farm you're thinking of. It sells at Alemany, Santa Rosa, and other farmers markets. It does grow Seville oranges but the season was over by Chinese New Year (Feb 3).

                    3. b
                      bigwheel042 RE: sylcha Feb 11, 2011 07:58 PM

                      In addition to Alemany, I've seen them at 22nd and Irving the past few weeks.

                      Just curious, are Seville oranges too bitter to eat unless cooked and sweetened?

                      1 Reply
                      1. re: bigwheel042
                        Robert Lauriston RE: bigwheel042 Feb 12, 2011 08:30 AM

                        Seville juice is very tart. The peel is what's bitter.

                      2. sylcha RE: sylcha Feb 12, 2011 06:10 PM

                        thanks to bigwheel042, i've found seville oranges at 22nd and irving this morning. i've also taken some meyer lemons under advisement of gustavo. i'll also try my recipe with them after.

                        in fact, it's the first time i cook seville oranges and i was very surprised about the huge number of pips in those oranges. almost more seeds than pulp !!! is it always the case with this variety ?

                        by the way, thanks to everyone here ! orange marmelade and salted butter on toasts for breakfast... that's yummy ;-)

                        2 Replies
                        1. re: sylcha
                          Gustavo Glenmorangie RE: sylcha Feb 14, 2011 07:03 PM

                          The real deal is marmalade and olive oil--your very best--on a rustic-bread toast for breakfast. Seriously. It's the reason I make marmalade and my favorite use for my best olive oils. Save the other stuff for salads and the like.

                          Not Brit-style, but way beyond good.

                          1. re: sylcha
                            s
                            soyarra RE: sylcha Mar 5, 2011 11:27 AM

                            Seville oranges are very seedy. People used to think the seeds contributed to their high pectin content, but that's actually due to the pith and membranes.

                            Meyer lemon pith and membrane also has tons of pectin - I use it in nearly every marmalade I make (except for Seville, actually). Natural pectin is much better than even liquid pectin (which is the next best thing).

                            Congratulations on your successful orange marmalade! There's really nothing like it, is there?

                          2. k
                            kmah RE: sylcha Feb 22, 2011 08:24 PM

                            The juice is so sour it can be used in place of lemon juice, as in to make lemon curd.

                            I also use them to make Vin D'Orange (white wine and vodka infused with the oranges and spices).

                            1 Reply
                            1. re: kmah
                              s
                              soyarra RE: kmah Mar 5, 2011 11:29 AM

                              Seville orange juice (or naranja agria in Spanish) is the basis for true Cuban mojo de ajo, the traditional garlicky marinade for pollo asado or lechon asado (roast chicken or pork).

                            2. b
                              bgbc RE: sylcha Feb 23, 2011 12:21 PM

                              Just called Berkeley Bowl West. The person in the produce department I spoke with said both BBs have Seville oranges today.

                              Don't clean them out before I get there, anyone! ;)

                              -----
                              Berkeley Bowl
                              2020 Oregon St, Berkeley, CA 94703

                              Berkeley Bowl West
                              920 Heinz Ave, Berkeley, CA

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