The Sweetest Month

By the time February rolls around everyone is ready for a little sweetness. Most of us have tried to walk the straight and narrow since January 1, but between football games and ushering in The Year of the Pig and Valentine’s Day and any other holiday-centric excuse we can find for feasting, our New Year’s resolve may be fading. Embrace it. February is nothing like the sugar-fest of December, and it’s time to settle into a more realistic approach to eating. A few carbs here; a few fats there. It’s all good.

Through thick and thin, the farmers’ market remains the portal to healthy living. Incorporate a shopping trip to the market into your Saturday morning walk, and find endless varieties of greens, the last of the winter squash, apples, pears, kiwi, a myriad of juicy citrus fruits, and many other sweet reminders of a bountiful winter. Early crops like sugar snap peas and the very-first strawberries offer a sneak-peak of coming attractions.

And before you leave the market buy a big sack of oranges to make candied peel; and buy a bouquet of farm-fresh flowers to brighten up a gloomy winter day for someone special—even if that special someone is you.

CANDIED ORANGE PEEL

5 navel or other thick-skinned oranges, preferably organic, well rinsed

Water

2 cups granulated sugar, plus 3/4 cup for coating

1 tablespoon light corn syrup

• Cut off about 1/2-inch from both ends of each orange, revealing some of the flesh. Using a small, sharp knife, make cuts through the skin of each orange from top to bottom, at 1-inch intervals. Make sure the cuts go through both the skin and the white pith. Using your fingers, carefully remove the sections of peel from the oranges. Cut each section lengthwise into strips about 1/3-inch wide. (Reserve the orange flesh for another use.)

• To blanch the orange strips, place in a large heavy saucepan. Add enough cold water to cover by 2 inches and bring to a boil over medium heat. Let boil for 5 minutes. Drain and repeat. (This will remove any inherent bitterness from the orange peel.) Drain in a colander and set aside.

• In the same saucepan, combine 1 1/2 cups of water, the 2 cups sugar, and the corn syrup. Bring to a boil over medium heat, stirring occasionally until the sugar dissolves, about 2 minutes. Stir in the blanched orange strips and cook without stirring until the syrup has thickened, the orange strips are glazed and shiny, and the temperature reaches 225 degrees on a candy thermometer, about 30 minutes. Swirl the pan periodically to ensure even cooking, and lower the heat as needed to prevent scorching.

• Place a wire rack over a parchment-lined baking sheet to catch any drips. Use tongs to transfer individual orange strips to the rack, placing them skin-side up and not touching. Let stand for about 1 hour, or until dried slightly but still feel tacky. Discard the remaining sugar syrup, or save for another use.

• Place the remaining 3/4 cup sugar in a medium bowl. Drop in a few candied orange strips at a time, tossing to coat completely. Transfer the strips to another parchment-lined baking sheet or large platter. Repeat with the remaining orange strips. Let stand overnight at room temperature to dry completely. Store the sugar-coated strips in an airtight container at room temperature for up to 1 week, or in the refrigerator for longer storage. Makes about 50 pieces.

COOK’s TIPS

• For the best looking Candied Orange Peel, opt for unblemished oranges.

• Step 4 instructs you to “Discard the remaining sugar syrup, or save for another use.” If you are wondering what that other use might be, think about sweetening hot or iced tea, or any cocktail that would benefit from a hint of orange. The syrup will keep in the refrigerator for months.

• Pass a plate of Candied Orange Peel at dessert time, or serve as an irresistible nibble with coffee or tea. For extra pizazz, dip one end of each strip into melted bittersweet chocolate.
• Package Candied Orange Peel in small cellophane bags or in jars as Valentine gifts for friends and neighbors.

• Sprinkle chopped Candied Orange Peel over ice cream or use to garnish other desserts—especially those flavored with orange juice or liqueur. Chopped candied peel can also be added to sweet breads, cakes, scones, chocolate truffles, or biscotti or other cookies.

• Use this same technique to candy the peels from 6 Meyer lemons or 4 Ruby grapefruits. To be on the safe side, blanch those peels in boiling water 4 times (instead of twice) to remove bitterness.

The Danville Certified Farmers’ Market, located at Railroad & Prospect, is open every Saturday, rain or shine, from 9 a.m. until 1 p.m. For specific crop information call the Pacific Coast Farmers’ Market Association at 1-800-949-FARM, or visit their web site at www.pcfma.org. This market is made possible through the generous support of the Town of Danville. Please show your appreciation by patronizing the many fine shops and restaurants located in downtown Danville. Buy fresh. Buy local. Live well!