Garden Gin

Tea is our ingredient of the season this winter. We’re using that as an excuse to sit down more often and relax over a cuppa’. Check out the entire tea archiveThis post, in particular, is another one that calls for the use of Earl Grey (in ice cream sandwiches!).

I can’t believe that it took us two months to combine tea and alcohol, but the day is finally here! Today we’re sharing our take on this delicious cocktail from Sugar & Charm. As you’ll see, this drink is a complex mix of a variety of botanical flavors. The Earl Grey tea provides a dark tannin-filled foundation, and then it’s layered with lavender, lime juice, and just a hint of citrus, both from the tea and a sliver of zest. Honey adds just a touch of sweetness. Needless to say, this drink is far from the Long Island Iced Teas we all had one too many of in college.

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I mentioned that the drink gets a hint of citrus from the Earl Grey tea. Traditionally, Earl Grey is a black tea that is scented with the addition of bergamot essential oil. The bergamot orange is an extremely sour fruit with a rind the color of lemons. It is not considered edible, but with the addition of sugar can be turned into marmalade. Earl Grey tea was first produced in England in the early 1800s in an attempt to reproduce the flavors of more expensive Chinese teas. Perhaps surprisingly, combining gin and Earl Grey, as we do below, is not a unique idea. Although it’s not as fashionable today, it was common throughout the UK, particularly in the late 1800s.

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Pistachio and Orange Torrone

Orange is our ingredient of the season. You can find our full archive of zesty orange posts here, with everything from cocktails and cakes to candies and cleansers.

If you’re looking for a fun alternative to chocolates for Valentine’s Day, pistachio and orange torrone may be it! But I have to admit, it took me over two months to build up the courage to try making this recipe. Calder came across it in an issue of Bon Appetit while researching recipes for Thanksgiving. The ingredients were purchased, and I promised to make it for the holiday (Thanksgiving, not Valentine’s Day). Then I didn’t, and I didn’t make it for Christmas or New Year’s, but here we are and I’m finally making the sweet for my sweet!liveseasoned_w2015_torrone14-1024x775 copy

Torrone is a nougat-type treat made from honey, sugar, egg whites, and nuts, commonly almonds. The nougat comes in two varieties, either hard and brittle or soft and chewy. This recipe is for the soft and chewy variety. Torrone is a traditional Spanish treat served at Christmas, and is popular in many countries that were previously under Spanish rule, including Italy, Latin America, and the Philippines. The combination of citrus flavor and pistachios in this recipe is are characteristics of an Italian torrone.

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Orange & Almond Cake

Oranges are our ingredient of the season. We’re filling our archives with zesty drinks, candies,  crafts, and even cleaners!


This recipe for orange and almond cake produces a deliciously dense cake with just the right amount sweet, citrusy zest to brighten any cold and grey afternoon. And that’s why it’s become a winter staple in our house (of course, yesterday I happened to make it on one of the warmest & sunniest winter days, but I couldn’t fight the urge to bring the sunshine in!). The cake is finished with a sweet syrup made from fresh orange juice, and as a result, it definitely doesn’t need any sort of frosting, rather it pairs perfectly with an afternoon cup of tea or coffee ~ just what you’ll need after a day out in the snow.

The recipe comes from one of our favorite cookbooks, Jerusalem, which we may have mentioned here and here. I’m sure this won’t be the last time we share a favorite dish from the book!


A note about the ingredients ~

I love this cake’s short and sweet ingredient list. Of course the eggs, butter, sugar, flour, and salt are pantry staples; you just have to pick up fresh citrus and almonds or almond meal.

This recipe calls for the zest from four oranges and a lemon, as such, be sure to buy organic. There are two reasons to think about buying organic: 1. environmental and 2. health. From a health perspective, you’ll often see oranges and other citrus as being a “low pesticide residue” fruit as they are protected by their thick skin. Since those pesticides remain on the rind, anytime you’re using the zest in a recipe, you would be exposing yourself to a higher concentration of the pesticides if you don’t buy organic. And, I’m sure you know this, but an easy way to ensure that you’re buying organic in the produce section is to look for fruit and veg with a 5 digit code that starts with 9.

As for the almond meal, you can easily buy whole almonds and use a food processor to make the meal, but since this recipe calls for a whopping 2.5 cups, I find that it’s easier to just pick up a bag of pre-ground almonds. Not sure where to look? You can always find it for a good price in Trader Joe’s nut section.

When it comes to zesting the citrus, I find that it’s quicker and easier to use a zester that produces the nice long strips of zest. You can zest a whole orange (or four!) relatively quickly, and then use a chef’s knife to give the pile a few chops and create the smaller pieces that you need.

On with the recipe then. We’re trying out a new feature on our recipe posts, and we hope you like it! You can see the recipe below as in the past, but now, if you would like to print it, just hit the “print” button to the right of the title. That will open the recipe without photos in a new window as well as allowing you to print the PDF and/or save it as a file on your computer. yay! If you’re having any trouble or have any suggestions for further improvements to our recipe posts, we would love to hear them.

Orange & Almond Cake

Orange & Almond Cake


  • 3/4 cup + 2 Tbsp butter
  • 1 1/2 cup + 3/4 cup sugar
  • zest & juice from 4 oranges & 1 lemon
  • 2 1/2 cups ground almonds
  • 5 large eggs
  • 3/4 cup flour
  • pinch of salt


  1. Prep the oven and pan. Preheat the oven to 350F. Grease a 9.5 inch springform pan.
  2. Mix up the ingredients. Place the butter, 1 1/2 cups sugar, and all zest in the bowl of an electric mixer and beat on low until combined, but do not add too much air to the mixture. Add half the ground almonds and mix until combined. With the mixer on, add the eggs one at a time. Add the remaining almonds, the flour, and the salt. Beat until all ingredients are combined, stopping to scrape down the bowl as necessary.
  3. Bake the cake! Pour the batter into the pan, smoothing with a spatula. Bake for 50-60 minutes. Use a skewer or toothpick to test for doneness, you'll want the cake to be baked through, but still be moist.
  4. Make the syrup. When the cake is near done, place 1/2 cup of the citrus juice and the remaining 1/3 cup sugar in a small saucepan on medium-high. Bring the juice to a boil and then remove it from the heat.
  5. As soon as the cake is removed from the oven, brush it with the boiling juice, allowing the syrup to soak into the cake. Let the cake cool completely in the pan before removing it.
  6. Serve as is or add a dollop of whipped cream.

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Homemade Blood Orange Shrub

As you know, it’s orange season! So we’re breakin’ out all the orange recipes including sweet treats, sparkly drinks and even biodegradable cleaners – watch out!


I talked to the orange today and he said he is totalllllly cool with featuring his cousin, the blood orange, in today’s recipe.  I’m partial to the blood orange margarita, but since I’m getting over a bug I’ll settle for a blood orange shrub soda.  Have you ever had shrub? It’s described as drinking vinegar, but I like to think of it as flavoring syrup.  It’s the perfect concoction to have on hand while you’re mixing cocktails or looking to spice up your seltzer water.

I’ve been on a shrub kick! I was gifted a whole bunch of shrubs from Tait Farm and I’ve been sucking them down all January.  I love having a bubbly seltzer drink to break up the monotony of my normal coffee, tea and water rotation.  You may also remember that shrub is one of my bedside necessities so when Katie gave me Quench by Ashley English for Christmas, I headed right to the shrub recipes.  I spotted this blood orange recipe by guest contributor Marisa from the Food In Jars blog.  I actually modified the recipe by cutting the vinegar by a third.  I thought the apple cider vinegar was a tad overpowering in my first batch.  It could have been that my blood oranges were a different type than those used by Marisa or maybe our oranges were at different ripenesses, whatever it was I hated knowing the apple cider vinegar was trampling all over the tangy blood orange juice. So here it is shrub sippers, an easy way make your own blood orange shrub syrup.


Blood Orange Shrub Ingredients:

  • 4-5 blood oranges
  • 1 cup sugar
  • 1/2 cup apple cider vinegar

Blood Orange Shrub Instructions:

  • Pour one cup of blood orange juice into a pint-sized ball jar or any glass container with a tight fitting lid.
  • Add one cup of sugar to the juice, put the lid on and give it a shake.
  • Allow the sugar to completely dissolve into the jar.  This may take a couple hours. Feel free to give the mixture a good shake every once in awhile.
  • Add 1/2 cup of apple cider vinegar to the mixture and shake to combine.
  • Store this shrub in the fridge when you’re not mixing up tasty drinks and sauces.



My favorite way to use this blood orange shrub (and all shrubs) is to mix up a little shrub soda. Simply combine a tablespoon or two of shrub with a glass of icy club soda.  You can also use this blood orange shrub to flavor other favorite drinks like iced tea or lemonade.  Shrubs are also delightful cocktail mixers, but I’m getting over a little cold so no suggestions at the moment.  I’ll get back to you on that one 😉

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Super Simple and Natural Orange Cleaner

Oranges our our ingredient of the season. We have big plans for a winter of zesty recipes and sweet crafts.


Hey Spring Cleaners! Ok, I know it’s a little early for that. Hey, conscious cleaners! (How was that?) Do you buy green cleaning products for your home? Ones that aren’t so harsh and better for your kids, pet, waters and earth? I hope you do! I currently use Green Legacy garbage bags because they’re big, tough and biodegradable and for cleaning I use Legacy of Clean products. Personally, I cannot use Clorox or any other really smelly cleaners. I quickly develop a really big headache that just doesn’t go away. It’s probably because the chemicals are poisoning my brain or because I’m really sensitive to smells, who knows, I’m no doctor.

Anyway, if you don’t use natural cleansers, you can always start now with this easy natural orange cleaner.  You just need a couple of items and a little bit of time to brew a batch. It’s super simple and you might even enjoy the smell of your cleaning products! This concoction uses white vinegar which is high effective at killing mold, bacteria, mildew and other household germs. If you don’t have a big jug of vinegar, go grab one! Vinegar is cheap and you get to leave the harmful fumes and toxic counterparts of other cleaners at the store. Vinegar is also biodegradable so you can wash it down drains and toilets without adding more chemicals to our water system.


 Natural Orange Cleaner Ingredients:

  • 1 16-ounce jar (or any glass container with a lid)
  • a heap of orange peals (I used about three oranges worth)
  • vinegar to cover

 Natural Orange Cleaner Instructions:

  • Eat a few oranges. Place the peels inside of your empty glass jar.
  • Cover with vinegar. Screw the lid on and place in a dark, cool spot for a couple of weeks.
  • After a few weeks (or a few months – if you forgot it like I did) strain the concoction so you’re left with only the vinegar.  I like to add one part orange vinegar + one part water to a spray bottle for general cleaning.

Katie here: if you want to make a cleaner that you can use immediately, a quick and dirty trick is to use orange essential oil rather than soaking the fresh peels. Make a mixture of 1/2 cup vinegar and 1/4 teaspoon orange essential oil, then you can further dilute it with water as Sarah does. 

I’ve used this mix on everything in my kitchen, bathroom and living room.  Counters, tables, floors, sinks, molding, walls, etc. and it has always worked like a charm. Like I said, I dilute my mixture by 50% with water to tone it down a bit.  I also always finish cleaning by wiping each surface with water so there’s no vinegar left sitting on my wood floors and other sensitive areas.  I have read that vinegar is capable of deteriorating exposed window seals, dishwasher gaskets, and unsealed grout over time, so these surfaces should be rinsed with water after they are cleaned.  Like any cleaning product warning, I suggest test cleaning on inconspicuous areas first to make sure this product is safe for your purposes.  You could also google the specific materials you’ll be cleaning to see if there’s any information on how vinegar will react to them.  So far I’ve only had positive results and lucky for me, this product keeps me headache free!

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Easy Citrus Sweets

Oranges are our ingredient of the season. You can find our complete archive of orange posts here. Around the holidays we love to use them for crafts, drinks, and treats!

Christmas is so close! Today we’re popping in with a couple of orange treats : candied rinds and orange-flavored marshmallows. Both recipes are so easy to make, take relatively little time (so you’ll still have time to make them when you’re up late waiting for Santa), and they make a unique addition to any dessert table and hot cocoa mug!

liveseasoned_w2015_orangetreats12_wm-1024x696 copy First up, the candied rinds. I like to use a combination of orange and grapefruit for this recipe. It’s nice having the two flavors, but I also really like the variation in color that using more than one variety of citrus provides. Candying the rinds requires boiling them in a sweet syrup before rolling them in sugar, and while both steps are meant to create a sweet, candy, the finished rinds can still have a some bitter undertones that may make your lips pucker. This is one of those flavors that keeps some people coming back for more while others (Calder) pass after their first sample.


I use a technique that I learned years ago from Martha Stewart, and it’s consistently worked well over the years. But I’ve noticed that she offers a number of different methods for candying citrus rinds on her website, and they vary widely in both the ingredient ratios and the cooking times, so if your variation differs from my, by all means, stick with what you know.


  • 2 oranges & 1 grapefruit
  • 4 cups sugar, plus more for coating
  • 4 cups water, plus more for boiling
  • chocolate, optional



  • Prepare the rinds. Cut the ends off the fruit and make 5 to 6 slices through the rind, but not the fruit, from top to bottom. Gently remove the rind pieces with your fingers. You can leave most of the pith attached to the rind, but use your pairing knife to cut off any excess or particularly mangled sections. I use this opportunity to make the pith side of my rind smooth, and if I have a grapefruit with a particularly thick rind, I may slice of a little bit extra. Cut the rinds into 1/4 inch slices. If the grapefruit rinds are particularly long, I will cut them in half.
  • Place the rinds in a saucepan and cover with water. Bring to a boil, then drain. Repeat this process one more time.
  • Place the sugar and water in a saucepan and bring to a boil, stirring until the sugar dissolves. Add the rinds and reduce pot to a simmer. Continue simmering for about an hour. At this point the strips should look translucent. Remove the rinds with a slotted spoon and let them cool on a baking rack.
  • Once cool, roll the strips in  sugar. You can also dip them in melted chocolate for an extra special treat.



I think these make a great addition to any cookie or chocolate tray, but they would also be a fantastic garnish on a slice of chocolate cake or (minus the chocolate) in your Christmas-morning mimosas!


Next up, orange-flavored marshmallows! I’m in love with these. The first time I made marshmallows was last February, and making them a second time just confirmed how easy it is to produce these light and fluffy sweets! I used the exact same corn syrup-free recipe, with the exception of using orange extract in place of the vanilla and orange dye in place of the red. Otherwise, I followed the tips and steps to a T, so rather than retype everything, I’ll just redirect you to that post and below I’ll share the fluffy orange-y goodness in photos.


The real magic happens in this recipe when you start to beat the hot liquid with an electric mixer. Before your eyes the tan liquid turns white and expands as air is incorporated.

Once you’re done whipping the marshmallows, it’s just a matter of deciding what to do with them, and you have a few options. Are you going to add a color? I like playing with marbling. With my last batch, I mentioned that I was too reserved with the marbling, so I tried to go bigger this time. I poured half of the marshmallows into a square baking dish, then added red and yellow dye that I blended together as I marbled it through that layer. I then poured the rest of the marshmallow into the pan and again, mixed it slightly to move the dye up into the second layer. As you can see from the first marshmallow photo, I ended up with some pretty good orange streaks. You can also go with a solid color, or you can try stripes!

In addition to color, you can think about size and shape. I go for the big, fluffy squares, but since it’s the holiday, you may want to use cookie cutters to make shapes. If so, then pour your marshmallows into a larger dish to create a thinner layer that’s easy to cut out.


Ok, now once your marshmallows have cooled, you just have the hard job of deciding how to eat and gift them. Start by dipping some in a big mug of hot cocoa, or let them a while and melt right into your mug. I did that today, and it creates this really tasty orange marshmallow layer on top of the cocoa, with each sip you get a bit of the melted, gooey orange flavor and it’s amazing. If you’re not going to keep them all to yourself, you could package up a few marshmallows and pair them with a good cocoa as a stocking stuffer. Just make sure to use an airtight bag for packaging, because you don’t want them to dry out before they’re enjoyed. 

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There you have it ~ two ways to add a note of citrus to your holiday! Now we’re off to finish wrapping presents {and we’ll be doing it with that mug of cocoa above, obvs.}…. oh, I may be experimenting with one more way to add some citrus to my homemade chocolates. We’ll be back with the full report if it works!

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Citrus Champagne Spritzers



Cheers to citrus season!  Growing up, my mom would order a half dozen boxes of oranges from the marching band fundraiser, which meant orangeade all winter long.  I miss those big boxes and that orangeade so today I made something a little reminiscent of my childhood + alcohol 🙂  This citrus champagne spritzer has fresh squeeze oranges and lemons, but don’t fool yourself, it is still winter.

This bubbly and fresh drink turned my cheeks pink! It was the perfect pal for present wrapping today.  Do I sound like the loneliest person on the planet?! Wrapping presents with a drink that I’m calling pal? Don’t answer that. But hey, if your holidays are hectic and you need a mocktail, try this recipe sans champagne and cointreau.  Replace the alcohol with sparkling lemonade or use the sparkling orange and lemon soda as the base, but whatever you do, ENJOY IT!

Citrus Champagne Spritzer Ingredients:

  • Prosecco (1 bottle makes six+) refrigerated
  • Cointreau refrigerated
  • 3 TBSP orange juice
  • lemon or orange sparkling beverage refrigerated
  • 2 tsp lemon juice
  • 1 cup water
  • 1/2 cup sugar
  • 12 sprigs of thyme rinsed and dried

Some notes:

  • I use a one ounce shot glass to measure the ingredients, but if you don’t, one ounce equals two tablespoons.
  • You can leave out the cointreau if you want.  The flavor is wildly different, but just as amazing.
  • You could use Korbel Brut or a riesling instead of Prosecco.
  • This is a perfect big batch cocktail because there is no ice!*


 The how:

  • In a sauce pot, stir together a half cup of sugar and a cup of water.  Turn onto medium-low heat until the sugar is dissolved.  Remove from heat, add four or five sprigs of clean thyme and place a lid or plate on top of the pot. Let steep for ten minutes. After ten minutes passes, remove the thyme sprigs and strain simple syrup if necessary (all my thyme leaves were intact so I didn’t have to strain).
  • In a tumbler, mix 1 ounce thyme simple syrup, 2 ounce fresh squeezed orange juice, 2 teaspoons fresh lemon juice and half ounce cointreau. Stir well.  Add prosecco (I didn’t measure, just pour accordingly)
  • Top with a splash of sparkling lemon or sparkling orange soda.
  • Garnish with a thyme sprig or two and serve.
  • *If you are making these citrus champagne spritzers for a crowd, stir up a big batch all at once.  In a large pitcher combine 3/4 + 2 tablespoons simple syrup, 1 + 3/4 cup orange juice, 1/3 cup lemon juice and a 1/3 cup cointreau. Stir well, add the champagne and top with one can of sparkling orange or lemon.



These sparkling citrus champagne spritzers are perfect for a holiday party *ahem champagne toast ahem* or in my case a preholiday wrapping party.  Mix up a whole batch or put on Mixed Nuts and drink one by yourself 😉



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Orange and Clove Pomanders

Oranges our our ingredient of the season. We have big plans for a winter of zesty recipes and sweet crafts.


Today we’re sharing a super simple craft that you often see around the holidays : the orange and clove pomander.

Pomanders are balls made of some sort of scented or perfumed material. They are considered an original form of aromatherapy and have a long history dating back to the Middle Ages!

The orange and clove pomander is considered a modern version, and if properly dried, you can use these sweet and spicy smelling balls year after year as holiday decorations or in place of sachets in your dresser drawers.


This is a very easy and kid-friendly craft! To make a bare-bones pomander all you need are oranges and cloves (buying your cloves in bulk is the way to go here). If you want to get fancy, you can add ribbon, either tied around your orange and incorporated into the design or looped through your orange for hanging.


With your supplies ready, start making a design on your orange. I did all of these over the course of a couple of days ~ whenever A. Max was busy playing and I had a minute to myself. So rather than fuss over a specific design, I just played with the cloves and did a few free-form patterns.


There were curved lines.


That looked like swirls from the top.


One had a vine with flowers.

And there were polka dots!

The one issue you’re likely to have, especially if you’re in a more humid climate, is some mold growth. I’m hoping that the dry CO climate is going to help us out here! But to be on the safe side, once I was done with the designs, I put these in a cool, dark closet for about a week to dry out more. As they dry, you’ll notice that the cloves are sticking out a touch, so you can go around a poke them back in.

A traditional way to avoid mold growth is to sprinkle your finished oranges in orris root powder. This will help to dry out the orange and will add a violet scent to your pomander. In an effort to keep this project simple and low cost, I’m taking my chances and skipping the orris root!


Putting them all together, it’s a nice little display of pattern that smells unbelievable! Alex loves to walk over to them and take a big whiff, which is unbelievably cute!

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Ingredient of the Season : Oranges

Every season we like to pick one ingredient and find a variety of ways to love it and use it. You can find our complete ingredient archive here.

We’re decided that the orange, that zesty winter fruit, was the perfect choice as our ingredient of the season. As with past seasons, you can expect a slew of orange posts. The fruit will be a highlighted ingredient in our baking and candy making. We’ll use them around the house. And, of course, we have a few orange crafts up our sleeves; in fact, if you want to get a head start, you could make some dried orange garland!

We grew up ordering cases of oranges from our high school band’s fundraiser that would arrive around this time every year. As a result, we have fond memories of making our mom’s orangeade recipe (that she got from her mom), and it gave us our first education into the wide variety of oranges (note – use the hamlins for juicing, not the navels!). Having piles of oranges around the house at this time of year is such a tradition for us that we can’t think of a better ingredient to brighten our senses and the long, dark winter than oranges, and we’re excited to kick things off with a little profile of the fruit.


There are no known oranges growing naturally in the wild. It is believed that the species originated somewhere in Asia, possibly China or India, and that they were first cultivated in China in 2500BC. The sweet orange was not known in Europe until the 14 or 15 hundreds, having been brought to the Mediterranean region by Italian and Portuguese merchants. The orange then made its way to the Western Hemisphere with Spanish explorers in the late 1400s, and had spread across the US from California to Florida by the 1800s.

The word orange derives from a Sanskrit word for the fruit, nāraṅga. In English, and many other languages, the beginning “n” was dropped, and it is believed this happened when the word was translated into French, where the n may have sounded like it was part of the indefinite article preceding the word. For example, une norenge would have been the correct spelling, but would have sounded similar to une orenge. And you may have already guessed this by now, but the color orange was named after the fruit (something I’ve wondered when looking through my crayola 64 pack!).


Orange typically refers to the sweet orange, not bitter oranges or mandarins. The orange tree is an evergreen, flowering tree that grows primarily in the warmer climates of the tropics and subtropics, requiring a lot of sunshine and water to thrive.


One interesting fact about all citrus trees (oranges, grapefruits, lemons, limes, etc.) is that they appear to be interfertile, this means that they can interbreed, producing many hybrids. Due to this interfertility, it is difficult to keep track of the historical breedings that produced many of the varieties of oranges that are available today. It is believed that oranges are a hybrid between pomelos and mandarins. Since oranges are a hybrid, there are challenges to breeding the fruit. If you grew a plant from seed, it may be infertile or produce a fruit that is different from its parent plant. As a result, most propagation is done through grafting, creating clones of the parent tree.

Since the fruit often produces multiple seeds, is fleshy and soft, and derives from a single ovary, it is actually considered a modified berry! The fruit only ripen while on the tree (as opposed to avocados and bananas), but it is not unusual for the orange rind to remain partially green even on fully-ripe fruit. Recognizing that a green rind is unappealing to many consumers, ethylene gas, a common plant hormone, is often used to turn the rind of commercial fruit orange before they are sold. And knowing that the fruit will not ripen off the tree, there are laws in California, Florida, Arizona, and Texas that forbid the picking of unripe citrus for human consumption!


There are many varieties of oranges, but some of the most common (at least in the States) are:

  • Hamlin : A small, light-colored, juicy orange that’s perfect for juicing because it’s seedless. In season from October through December.
  • Navel : A very popular variety. They are easy to recognize because a second fruit will start to grow at one end of the orange, creating a belly-button-like bump (similar to our navel, get it?). They are less juicy than other varieties, but having a thick skin that is easy to peel, making them a great snacking orange. In season from November through April.
  • Valencia : Excellent for eating and juicing. A late season variety that ripens from March through June, making it a popular variety when most other orange trees are not in season.
  • Blood Oranges : A natural mutation gives these oranges their red color, which comes from the production of class of pigments call anthocyanin. They were first discovered in Italy, but are now grown world-wide.


Do you have any favorite orange recipes, crafts, or uses? Fond memories of knowing that there would be an orange at the bottom of your stocking every Christmas? Or hoping to start a new tradition of Christmas morning mimosas? Let us know, we would love to hear!

Orange tree with blossom image from here. Orange color square from here. Indian River label from here. Indian River bushel graphic from here. Blood orange image from here. Navel orange from here.  Black and white orange picker and boy from the LOC.


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