What to do with all this citrus?!

So you grabbed a few too many extra oranges and grapefruits and lemons (and some finger limes, and some satsumas…), and rather than watch them go bad, we want to provide you with some ideas on how to reduce waste. You’ll also get to enjoy citrus in a lot of new ways!

There are many guides and recipes across the internet (like this one by our friends at Grow Forage Cook Ferment), so here are a few ideas to get your creative and citrus juices flowing.

This is too much citrus to eat! How can I preserve them?

  • Margaritas, anyone?

    Juice your limes (or grapefruits if you’re into palomas), put the juice into a container in your freezer, and you’re ready for Cinco de Mayo (or just 5pm).

  • Citrus curd

    Zest your citrus, then juice it, mix in some sugar, eggs, and butter and you’ve now got a tangy, sweet pudding-like treat to use as a topping or to eat by the spoonful.

  • Salted/fermented citrus

    This is a unique way to preserve extra citrus. Salted citrus (also known as preserved citrus) is very useful in cooking, especially for North African dishes like tagines.

  • Dehydrating

    Great for trail mixes, baking, or a snack on its own, dehydrating citrus is a low-labor way to use those extras.

  • Then there are the classic options: freeze lemon or lime juice for homemade lemonade in the summer; create a marmalade or preserves; make a lemon bar (or try a different citrus); or peel, segment and can your citrus.

Don’t throw it away! Ways to reduce waste

  • Candied peels

    For a homemade sugary treat, all you need is your citrus peels, sugar, water and a saucepan for boiling. Works great for all citrus types.

  • Cooking zest

    Citrus zest keeps very well for future recipes, whether it’s frozen or dried. Make sure you’ve got a good microplane (cheese shredders work in a pinch, too) and start zesting!

  • Vitamin C powder

    Did you know the peel of an orange has almost twice as much vitamin C as the same amount of orange fruit? Take your peels and dry them out (on your counter or in a dehydrator), then when they’re extra crispy pulverize them in a blender or grinder.

  • Freshen up the home

    Boil some peels with a mix of water and spices (like cinnamon or allspice) to fill your house with a fresh winter scent.

  • Cleaner

    Take peels OR post-juicing fruit pulp, fully submerge in vinegar for ~2 weeks, then strain and dilute 50/50 with water. Add this mixture to a spray bottle and you’ve got a fresh, all-natural cleaner! (Advanced level: create a citrus enzyme cleaner by fermenting the peels/waste. A web search will bring up several recipes.)

  • A few other options: mix peels with alcohol then do some straining and evaporating to create citrus essential oil; use that essential oil or excess lemon juice to create your own Goo Gone; add peels to your trash can or garbage disposal for an easy deodorizer; submerge peels in vodka for 4 days to a month, strain and mix with simple syrup (or citrus syrup!) for homemade limoncello or triple sec.

More Co-op News

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How is CBD different from what I might find in a dispensary?

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Tell us how your love of cooking and food began.

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Tell us how your love of cooking and food began.

Give the Gift of Wellness

 

Finding the perfect gift for a friend or loved one is an art. This winter, we carefully selected these assortments for those who love some good self-care, are working in partnership with their gut health, or for those making efforts to reduce their pain. Each of these gift ideas will help you make your loved ones feel extra special and extra healthful.

 

We'll cook. You feast.

Spend more time relaxing with friends and family this holiday. Order the Deli’s ready-to-heat and serve Thanksgiving meal without all the fuss. We make everything from scratch and all recipes use the highest quality ingredients.

Choose from three options:

Give the Gift of Good Food

During the month of November, Co-op shoppers can nourish their own families and help fight hunger in the Rogue Valley. We’ve teamed up once again with Smart Chicken® for the Smart Giving Holiday Challenge.

Here’s how it works.

  • For every 10 pounds of Smart Chicken® you purchase from the Meat Department or the Deli, Smart Chicken® will donate one pound of chicken to a local non profit

We're All Turtles

By Dean Williamson, Board of Director

My grandmother loved to talk. Oh, could she talk! And she had one expression that I’ve always really liked. “If you come across a turtle on top of a fence post, you can be pretty sure it didn’t get there by itself.”

The Power of Principle Seven

By Emile Amarotico, General Manager

As we approach the holidays, I’d like to invoke the spirit of the Seventh Cooperative Principle: Concern for Community. The International Cooperative Alliance defines Principle Seven as when “cooperatives work for the sustainable development of their communities through policies approved by their members.”

So how does that work? How does Ashland Food Co-op demonstrate concern for community?

Love Local with the Local Guy

Throughout September, we will be celebrating all things local. And no one loves local or is more local than our Temporary Demo Coordinator, Brighton Litjens. He was basically raised at the Co-op, has a strong passion for local farmers and producers and loves delighting shoppers with delicious samples and great deals. Who better to tell us about loving local than the "Local Guy" himself?

Tell us a bit about yourself.

Meet Board of Director Trine Ostergaard

Trine Ostergaard is a newly elected Ashland Food Co-op Board of Director. She brings a world, literally, of experience to the table and has a sincere passion and love for the Co-op. We are thrilled to have her aboard and asked her to answer a few questions.

Tell us a little bit about yourself.