Organic Produce Buying Club – July, 16-20 2012

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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

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.

design your own candle

 Produce List for the week of July, 16-20 2012:

* Lettuce Red Butter
* Cucumbers
* Carrots w/tops
* Greens Chard Green
* Cilantro
* Butternut Squash (Fl)
* Garlic
* Mushrooms Cremini
* Avocados (Fl)
* Onions Walla Walla Sweet
* Broccoli
* Tomatoes Slicer
* Zucchini Squash
*Potatoes Baby Sweet
* Lemons
* Peaches Yellow (SC)
* Pluots Flavor Gem
* Bananas
* Cantaloupe
* Oranges Valencia  

      Walla Walla Sweet Onions

 Walla Walla Sweet Onions

The story of the Walla Walla Sweet Onions began over a century ago on the Island of Corsica, off the west coast of Italy. It was there that a French soldier, Peter Pieri, found a sweet onion seed and brought it to the Walla Walla Valley.
This Sweet Onion was named for Walla Walla county in Washington where it is grown.  More than just a fun name, mild Walla Wallas have no bite but offer exceptional sweetness for all your summertime meals.
Walla Walla Sweet Onions are best when eaten raw or only slightly cooked, making them perfect additions to barbecued hamburgers, sandwiches and fresh salads. However, they sweeten any dish, and are great cooked in pizza, quiche and pasta.

Grilled Swordfish with Walla Walla Sweet Onion and Orange Salsa

GrilledSwordfishwithWallaWallaSweetOnionandOrangeSalsa

Servings: 4
INGREDIENTS:

3 large valencia oranges, peeled, remove white pith, and section
1 medium Walla Walla Sweet Onion, sliced into thin slices
8 oil cured black olives, pitted and coarsely chopped
2 tablespoons fresh mint
Pinch of red pepper flakes
4 tablespoons extra virgin olive oil
2 teaspoons fresh lemon juice
4 1/2 – inch thick swordfish steaks, (about 6 ounces each)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

INSTRUCTIONS:
  1. Mix together oranges, onions, olives, mint, and red pepper flakes 3 tablespoons olive oil and lemon juice in a medium size bowl. Set aside.
  2. Grill the Swordfish:
    1. Preheat the grill to medium high heat.
    2. Brush swordfish with remaining olive oil and sprinkle with salt and pepper.
    3. Grill for 2 to 3 minutes on each side, just until cooked through. Transfer
      to serving plates, top with Walla Walla Sweet Onion Salsa and serve.

Walla Walla Sweet Onion, Cucumber and Tomato Salad

WallaWallaSweetOnionsCucumberTomatoSalad

Servings: 6

INGREDIENTS:

4 medium tomatoes, each cut into 8 wedges (about 3 cups)
2 medium cucumbers, thinly sliced
1 medium Walla Walla Sweet Onions, cut into wedges
2 tablespoons white wine vinegar
1/2 cup olive oil
1 tablespoon finely chopped fresh dill
1 tablespoon finely chopped parsley
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 pound goat cheese

INSTRUCTIONS:
  1. In large glass serving bowl, combine tomatoes, cucumbers, and onions.
  2. Mix together vinegar, olive oil, dill and parsley. Season to taste.
  3. Toss vinegar-oil mixture over vegetables.
  4. Cover; refrigerate 1 hour to blend flavors.
  5. Toss again just before serving.
  6. Blend in goat cheese.

 Insalata Caprese

INGREDIENTS:

Zest and juice of 1 orange
½ cup olive oil
1 clove garlic, peeled and crushed
3 large red and yellow tomatoes, (about 1 ½ pounds), cut into ½ inch slices
1 Walla Walla Sweet Onion, cut into ½ inch-thick slices
½ teaspoon salt
½ teaspoon freshly ground peppercorns
8 ounces smoked mozzarella cheese, cut into ¼ inch thick slices
¼ cup fresh basil leaves
Salt and freshly ground peppercorns

DIRECTIONS:
  1. Whisk together the zest, and juice of orange, ¼ cup olive oil, and garlic together in a small bowl. Set aside.
  2. Brush tomato, and onions slices with olive oil. Grill the tomato and onion slices 2 – 3 minutes on each side, or just until charred and softened.
  3. Arrange tomato, onion, & mozzarella slices in rows, overlapping slices on a serving platter. Garnish with fresh basil, drizzle with the orange dressing and serve.

 

Organic Produce Buying Club Weekly Food Share

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