Oranges

Oranges take up to twelve months to ripen, which means that amazingly, trees can have both flowers and fruits on their branches at the same time. Our oranges might be Navels one week and Valencia the next, as they come from small growers in Spain and Italy when possible and farms in Morocco and South Africa when out of the European season. 

Freshly squeezing them makes for a treat at brunch (maybe mimosas for the grown ups?), and will use up any malingering specimens if you’ve been too busy to peel them all week. Pairing them with chocolate in baking is another obvious deployment (like the rest of our citrus, our oranges are always unwaxed so you can zest away to your heart’s content). Orange is also the star of polenta and ground almond based cakes (a great gluten-free idea to have up your sleeve) as well as Greek Portokalopita.