Farmer Feature: The Citrus People
Now is the time for bold and beautiful citrus, and the Chico Saturday Farmers’ Market has you covered! The Citrus People, a farmers’ market staple, has been farming since the nineties, and serving up picture perfect citrus to the Saturday Morning Farmers’ Market since 1997!
Stan and his wife own the farm in Ord Bend and offer a large variety of citrus, including (but definitely not limited to!) meyer lemons, key limes, clementine mandarins, pixie mandarins, nova mandarins, pummelos, cara cara oranges, newhall navel oranges, sweet navels, blood oranges, and oro blanco grapefruits.
What makes The Citrus People stand out is their late season citrus, meaning you can find them and their citrus at the market throughout spring and summer! They are at the market from December to August every year, and also sell figs and pecans! So come visit the people for citrus this Saturday and peruse their beautiful selection!
Blood Orange and Pummelo Marmalade
Recipe courtesy of marthastewart.com
INGREDIENTS
- 4 blood oranges, peeled, peels cut into 1/3-inch pieces, flesh seeded and coarsely chopped
- 1 pummelo, peeled, peel cut into 1/3-inch pieces, flesh seeded and coarsely chopped
- 1 lemon, quartered, thinly sliced, and seeded
- 1 1/2 quarts cold water
- Sugar
INSTRUCTIONS
- Bring fruit, peels, and water to a boil in a large saucepan. Cook for 5 minutes. Turn off heat, cover, and let cool. Refrigerate for 8 hours (or up to 1 day).
- Freeze a plate. Uncover citrus mixture, and bring to a simmer over medium-high heat. Cook until thickest peel is tender, about 20 minutes. Measure mixture, and return to pan. For each cup of mixture, add 3/4 cup sugar.
- Bring mixture to a boil, stirring often. Cook until mixture registers 220 degrees to 222 degrees on a candy thermometer, about 20 minutes. To test for doneness of marmalade: Drop a spoonful on frozen plate. If marmalade has a slight film when pushed with a finger, it’s done. If it spreads out and thins immediately, continue cooking, and test again after a few minutes. Transfer marmalade to airtight containers, cover, and let cool at room temperature. Refrigerate overnight before serving.
