From the Farmers Table

Blood Orange and Fennel Salad
(serves 4)

2 medium fennel bulbs, finely sliced crosswise
1 T. fresh blood orange juice
2 T. olive oil
1/4 t. salt
1/4 t. black pepper
4 blood oranges

Place finely sliced fennel bulbs in bowl. In separate bowl, whisk the blood orange juice, olive oil, salt and pepper together. Drizzle dressing over fennel. To prepare the oranges, take a slice off the top and bottom with a very sharp knife. Cut off the peel and pith. Slice the oranges finely crosswise, and add the slices to the fennel and dressing. Stir to distribute the dressing over the blood orange slices, and refrigerate for 20 minutes or more.

Blood Orange, Ricotta, and Fennel Salad
(serves 1)

To make a main dish variation of the blood orange and fennel salad, placing 1 cup of ricotta cheese on top of the salad. Serve with crustini.

Avocado, Cara Cara and Blood Orange Salad with Vinaigrette Dressing
(serves 6-8)
2 ripe avocados
2 Cara Cara oranges
3-4 blood oranges (you should have equal volume of sliced blood and Cara Cara oranges)
leaf lettuce

Peel the avocados and slice them into 1/2 to  1/4 inch segments. Using a sharp knife, cut slices off the top and bottom of each piece of citrus. Peel the skin and pith of the oranges. Separate into segments, using knife to separate segments from membranes. Place the leaf lettuce on serving platter and arrange the avocado and citrus sections attractively, alternating sections of each. Drizzle with vinaigrette dressing.

Vinaigrette Dressing
2 T. lemon juice or wine vinegar
pinch salt
1 t. finely minced shallots
freshly ground black pepper to taste
(optional) 1/2 t. Dijon mustard or pinch ground mustard
1/2 c. extra virgin olive oil

Whisk first four ingredients until well-blended, then add olive oil in slow, steady stream, whisking constantly. Taste and adjust seasonings.

Cara Cara Oranges in Cassis
(6 servings)

6 Cara Cara oranges
cold water
2/3 c. fresh Cara Cara orange juice
1 T. cassis
2 t. fresh lemon juice

Wash fruit carefully. Remove zest with vegetable peeler from two of the oranges. Cut zest into long strips. Place zest in small saucepan with enough cold water to cover. Bring to boil and then drain. Set zest aside.

Peel oranges, then slice crosswise. Combine zest with juice and cassis. Pour over oranges, tossing gently until fruit is coated. Cover and chill before serving, stirring occasionally to ensure equal distribution of dressing.

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