My Organic Food Club organic Strawberries

Organic Produce Buying Club – July, 09-13 2012

My Organic Produce Club Weekly Food Share:       

                Orange Candle

Orange Candle

This instructable will show how to make a candle from any citrus and kitchen oil in minutes.

Step 1    Materials & Tools

Materials & Tools

1) Orange, Grapefruit, Lemon
2) Knife
3) Any type of oil, Vegetable, Olive, Canola, etc.

Step 2   Remove the Middle

Remove the Middle

Remove / eat the middle portion of the orange being careful to leave the middle stem like portion intact.  I found removal easiest by using a sharp knife and digging out the middle starting with the edge closest to the outside of the orange.*Caution – Do not ingest the orange if you have extreme citrus allergies and/or fear of oranges or spherical objects.

Step 3    Fill & Light

Fill & Light

Fill the cavity with any type of oil such as Vegetable or olive oil to just below the center stem like wick.  Light the center stem like wick.  This orange candle burned for most of the day.  Below are the before and after pictures.

Step 4   Top


The other half can also be used as a cover by similarly hollowing the center and cutting a circle in the top.  Thinning the white skin under the thicker orange portion will give the candle a softer orange glow.

 A few recommendations I’d recommend is:
1. Don’t place the candle near anything flammable.
2. Make sure to house the candle maybe in a glass container or some type of ceramic.
3. Do not use a dried out citrus fruit, it doesn’t burn all that good and it doesn’t look as good.
4. Make sure you twist all the fruit fibers in the middle to form the wick so that their aren’t any strands left.
5. Make sure the candle isn’t tilted cause the oil can spill out and the fruit can catch fire.
6. Use plenty of oil so that it’s just slightly bellow the top of the fruit but not above the wick.
7. You may have to use a lighter to light the wick instead of a conventional match and you may have to light it a little longer than a regular candle.
8. Place the Candle in an area where you can see it and check on it time from time (so that you don’t forget that you have a candle lit.)
Used a cookie cutter for the top half, to get an interesting shape.`I hope my suggestions help and that you all enjoy making citrus candles as I do. Now don’t go burning down your house ok. In fact I have one lit now, love the smell of Citrus!

While the oil is burning, and heating up, it also releases the smell of the orange–you could even throw a pinch of cinnamon or a drop of vanilla or orange zest or add some Clove to enhance the smell!!
I made one out of a lemon. The wick was quite wet and i had to help it by sticking a match down it and lighting it but after a while the wick took over. There is a slight lemon smell, but not intense.


 Produce List for the week of July, 09-13 2012:

* Lettuce Green Leaf
* Carrots w/tops
* Greens Kale Lacinato (WI)
* Fennel
* Celery
* Salad Baby Arugula
* Mushroom Cremini
* Avocado (Fl)
* Onion Walla Walla Sweet
* Turnip Purple Top
* Cucumbers
* Daikon Radish
* Tomatoes on the Vine
* Golden Pineapple
* Cantaloupe Melon
* Bananas
* Orange Valencia 


                “The Florida Growing Season is nearing an end, except…

                 Avocado season is just starting. So, get ready!”

   Daikon Radish


 Raw daikon is used throughout Japan to complement the taste of oily or raw foods and, more importantly, to aid in their digestion. Laboratory analysis has shown that the juice of raw daikon is abundant in digestive enzymes similar to those found in the human digestive tract. These enzymes – diastase, amylase, and esterase – help transform complex carbohydrates, fats, and proteins into their readily assimilable components.
It is important, however, to use grated daikon immediately. In just thirty minutes nearly 50 percent of its enzymes are lost.
Daikon is high in vitamin C and folacin. Like its relatives broccoli, cabbage and kale, daikon is a cruciferous vegetable that offers cancer-protecting potential.

Salad With Daikon

Daikon Spinach Orange Salad

1 cup julienned daikon (see * below)
8 cups baby spinach or your favorite salad greens
4 to 5 green onions including tender green stems, sliced into ½-inch pieces
1 cup mandarin oranges, sliced apple, or sliced pear
1/3 cup sliced toasted almonds

*Slice daikon on an angle and then cut into julienne. Place the cut daikon in a strainer until ready to use. This will allow the moisture to drain.
Place baby greens on a large platter. Add green onions, oranges, daikon, and almonds. Prepare dressing and pour over the salad, toss, and serve. Serves 4 or more.

Daikon Salad


Daikon is delicious! It’s crunchy and crispy and adds fantastic texture to a salad. This salad is quick and easy to throw together. I’ve made enough for one large salad here. It could easily make 2-4 entrees or a couple of side dishes.



  • 2 cups of sunflower sprouts washed and dried
  • 5 -10  Greek Olives (depending on how much you like olives!)
  • 10cm piece of daikon radish peeled
  • 5 – 10 cherry tomatoes quartered
  • 1 avocado peeled, pitted and diced


  • 1/2 an apple
  • 4 cherry tomatoes
  • 1 teaspoon of apple cider vinegar
  • pinch salt


1 Prepare your salad

  • Place your sprouts and pitted olives in a bowl
  • Put your peeled daikon through a spirooli to make noodles. Place it in a bowl and cut across the ‘noodles’ crossways so you don’t have several really really long strands.Toss with the apple cider vinegar and salt
  • Add your diced avocado, daikon, and tomatoes to the salad bowl

2 Prepare your dressing

  • In your personal blender, place your apple, tomato, apple cider vinegar and your salt
  • Blend until smooth


  • Pour your dressing over your salad and serve

Organic Produce Buying Club Weekly Food Share