A few weeks ago, we drove up couple hours north of San Francisco to check out some new places, early-Spring scenery and eat some oysters. We came back inspired, relaxed, and rejuvenated, already drawing up the schedule for a summer visit.
We went all the way north up to Cazadero and drove our way back south, visiting Tomales Bay, Inverness, Pierce Point (hello Elks!), Point Reyes, Bolinas and Stinson Beach, taking in the beautiful pastures, crisp air and grazing cows, as Northern California showed itself off preparing for an early Spring.
You can’t let February pass by without making something with blood oranges! Although this recipe can be made with any type of orange, or a combination of oranges, the blood orange makes it truly gorgeous: contrasting well in color and flavor with a meaty mild, white fish, such as cod, sole or sea bass.
I almost didn’t write this post. I was planning to just cop out and post a few pictures on Instagram about this truly simple yet delicious salad and be done with it (terribly long week!), but there is so much to be said about the star ingredients of this salad – I decided to properly introduce them to ya’ll.
This salad features the seasonal Raw Mango (technically it’s “Unripe Mango”, although it sounds far less glamorous), known as “Kairi” in India and is on the farm stands a lot longer than its more celebrated incarnation, the Mango (riper, sweet version). Sure, the Mango is eaten many different ways (mostly as dessert) but the Raw (Unripe) Mango is extremely versatile and used in a lot of savory preparations in India. More on the subject to come your way on this blog, as we make our way through summer.
In North America, Raw Mangoes are available in regular grocery stores periodically in the spring and summer. I picked some up at the Indian grocery store few weeks ago to snack on (cut into thin wedges, with some salt and red chilli powder sprinkled on top), and figured that their tartness would pair really well with the richness of avocados! When picking these, be sure to choose Mangoes that are slightly pale green and softer to the touch (the harder ones can be bitter sometimes).
I missed most of Fall last year. Between training for a half marathon I didn’t end up completing, to getting 2 wisdom teeth pulled out (also see: uncompleted half marathon), to traveling for almost 8 weeks – it was a crazy few months there. I didn’t get to roast as many types of squash as I normally would. So when I was back to my home base around Christmas time, I was eager to get to it. But then things like a terrible viral throat infection and a move got in the way, and that pretty much brings us up to now.
Now, when most people are all squashed out. But not me!
When I was visiting Sri Lanka this past November, I had this really smooth, creamy Mixed Squash Soup which had the most wonderful citrus notes and fragrance (here’s an article where I went on and on about it), and I figured winter/fall time squashes and oranges do go together really well! But in our minds, they don’t coexist because of the seasons in which they are most popular. Enter February: the month where the squashes slowly start changing their outfits from brown to yellow and orange to green, and in come the Blood Oranges (just for a few weeks, sadly), ready to mingle with their sweet juices and ruby red flesh.