Satsuma Mandarins —

Satsuma Mandarins are most often eaten out of hand because they are so easy to peel, thanks to their very loose skin. Their bite-sized, sweet, juicy segments are nearly seedless. Characteristically Satsuma harvests yield a wide variety of fruit sizes from the same tree, giving them a whimsical feel. Their sweet flavor is unaffected by their size. Great in jellies and preserves.

They provide sweet citrus notes so are exceptionally delicious in salads when paired with fennel, blue cheese and other bold flavors. Chefs enjoy incorporating the flavors of Satsumas into mild fish dishes including Halibut, flounder and rock fish.

STORAGE: Store in a cool dry place, or in your refrigerator.

Beet Salad with Mandarin, Radicchio & Endive          Serves 6

2# red and golden beets, 1 clove garlic, 1 t. finely chopped shallot, 3 T. orange juice (Plus 1 T. for beet roasting), 1 t. lemon juice, Zest of 1 mandarin,  1 T. sherry vinegar,  1 T. red wine vinegar,  1/3 c. olive oil (Plus 1 T. for beet roasting), Salt and pepper to taste. 4 medium endive leaves, whole 1 small radicchio, thinly sliced (cored, with outer leaves and thick white portion removed). 3 Satsuma mandarins, peeled and sectioned 1/3 c. toasted walnuts or pine nuts.

Preheat oven to 375°. Clean and trim beets, leaving skins on. Toss beets with orange juice and oil. Add a little water in bottom of pan with a clove of garlic and roast beets, covered loosely with foil. Cook beets until easily pierced, 10-20 minutes. In a bowl, add both juices and vinegar to shallots and zest. Whisk in olive oil to emulsify, adding salt and pepper. Set aside.

Remove beets from oven and cool; peel, then cut into small slices. Toss radicchio and dressing and cover bottom of a platter. Arrange endive, mandarins and beets on top. Drizzle with remaining dressing and cover with nuts. Refrigerate any leftovers.

  Fuji Apples —

The Fuji apple has been one of the most popular apples in America for years. The Japanese apple known as Fuji took the United States by storm in the 1980s. The combination is a clear winner: the color, juice and firmness of a Red Delicious, and the heirloom flavor of a Ralls Janet.

These apples are excellent for eating fresh or in salads, and equally as enjoyable when used in pies and sauces.

STORAGE: Store in a cool dry place, or in a plastic bag in your refrigerator. Apples may seem crisper when they are chilled. If you choose to refrigerate, store away from strong-odored foods such as cabbage or onions so the strong flavors don’t transfer to the apples. TIP: Lemon juice keeps cut apples from discoloring.

Roasted Apple & Cheddar Salad  Serves 6

DRESSING INGREDIENTS: 3 T. red wine vinegar, 2 T. apple juice, 1 T. extra-virgin olive oil, 1 T. honey, 2 t. Dijon mustard,  1/8 t. salt, Freshly ground pepper, to taste. Whisk all dressing ingredients together and set aside.

SALAD INGREDIENTS: 2 Fuji apples, peeled and cut into wedges, 2 t. plus 1 T. extra-virgin olive oil, 4 fresh sprigs of thyme, or 1/4 t. dried thyme, 1/4 c. chopped walnuts, 3 c. baby spinach, or torn spinach leaves, 3 c. torn Boston lettuce, 3 c. torn curly endive, 2/3 c. grated sharp cheddar cheese.

Preheat oven to 400°. Toss apples with 2 t. oil and thyme, spread evenly on a baking sheet. Roast, turning once or twice, until apples are soft and golden, 25-30 minutes. Discard thyme and let cool. Toast walnuts until fragrant, about 5 minutes. Cool. Just before serving, combine spinach, lettuce and endive in large bowl; toss gently. Divide the greens among 6 plates, drizzle with dressing and top with cheese, apples and nuts. Serve immediately.

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