November Orange

Yesterday I picked the fresh satsumas and kumquats that my Father planted.

The satsumas were brought from Asia to New Spain by Jesuits. Groves started by Jesuits in the 18th century in Plaquemines Parish, Louisiana, have continued to the present day.

All About Satsumas
(2009-10-03)

Photo courtesy of marketumbrella.org
NEW ORLEANS, LA (WWNO) - Who would have thought that without the Society of Jesus, we'd probably not be enjoying satsumas in Greater New Orleans? Let me explain, when the Jesuits arrived here at the start of the 18th century, they also brought with them citrus plants from Asia - including the iconic, loose skinned, seedless tangerine from Satsuma in Japan us locals adore - the Satsuma. Jesuits planted orchards along the banks of the Mississippi River - a practice that continues in Plaquemines Parish (and near Jesuit Bend). With favorable spring and summer weather behind us, satsumas are arriving at farmers markets now. Word has it that it will be a long season with quality fruits. Visit WWNO.org to find Louisiana citrus at local farmers markets. © Copyright 2011, WWNO.

If you’ve never had Louisiana citrus before, it is sensational and a true eye opener, and totally worth the premium of having it shipped to you. Louisiana only produces a fraction of the produce that Florida and California does, but in my opinion the Satsumas that are grown in Louisiana are far superior to mandarins grown in those states and the clementines brought in from Spain. The Southern Louisiana climate is ideal for these fruits, which have a highly aromatic peel that is literally almost falling off in the first place and are absolutely brimming with sweet and tangy juice. For more click HERE.

About the Kumquat

Kumquats are often eaten raw. As the rind is sweet and the juicy centre is sour, the raw fruit is usually consumed either whole—to savour the contrast—or only the rind is eaten. The fruit is considered ripe when it reaches a yellowish-orange stage and has just shed the last tint of green.
Culinary uses include candying and kumquat preserves, marmalade, and jelly. Kumquats can also be sliced and added to salads. In recent years kumquats have gained popularity as a garnish for cocktail beverages, including the martini as a replacement for the more familiar olive. A kumquat liqueur mixes the fruit with vodka or other clear spirit. Kumquats are also being used by chefs to create a niche for their desserts and are common in European countries.

Potted kumquat trees at a kumquat liqueur distillery in Corfu.
The Cantonese often preserve kumquats in salt or sugar. A batch of the fruit is buried in dry salt inside a glass jar. Over time, all the juice from the fruit is diffused into the salt. The fruit in the jar becomes shrunken, wrinkled, and dark brown in colour, and the salt combines with the juice to become a dark brown brine. A few salted kumquats with a few teaspoons of the brine/juice may be mixed with hot water to make a remedy for sore throats. A jar of such preserved kumquats can last several years and still keep its taste. In the Philippines and Taiwan, kumquats are a popular addition to green tea and black tea, either hot or iced.

Yesterday, I picked from the citrus trees my Father planted. The last time I picked them we were together. I missed him very much, but the fruit from the trees was sweet and fragrant and so was the presence of the Lord underneath the overcast sky. I know I will see my Father again. May the Lord bless the fruit of this land and every hand that works it.