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Citrus Savvy: 5 New Tricks for Familiar Fruits

January 8, 2020 By Littleton Food Co-op

Our Annual Citrus Sale is January 10-16 2020! Come in and stock up on fresh fruit by the case – here are some recipe ideas to make the most of your purchase.

By Mandy Makinen 

Maybe you’ve made limeade, put mandarin oranges in a salad, or whipped up lemon-pepper chicken. You might even have used grapefruit in a vinaigrette, if you were feeling fancy. Original in their own time, these ideas have been around awhile for good reason, they’re simple and tasty. In that spirit, here are some suggestions for fun, easy new ways to use citrus fruit:

Thai on a lime
Sometimes an appetizer is as easy as 1, 2, 3. Try this quick snack to ward off the after-work munchies. Place each ingredient into separate small bowls or custard cups: a couple handfuls of roasted, salted peanuts; a piece of candied ginger, chopped into smaller bits; and a few very thin slices of lime cut into small wedges—about 10-12 wedges per slice, peel and all (since you eat the peel, we recommend choosing organic limes). Grab several peanuts, a little candied ginger and a lime wedge and pop them into your mouth for a flavor sensation inspired by the culinary traditions of Southeast Asia. Try it as an appetizer for a spicy Thai meal.

Orange you fancy?

You’re making dinner for your friends, you’re short on time and you realize you really should have one more dish. No problem! Peel a few oranges with a paring knife, cutting off the white layer of the orange peel, cut the orange in half across the wedges, then cut into 1/4-inch slices and spread on a platter. Scatter some very thinly sliced red onion rings on top along with a handful of whole or sliced kalamata olives. Top with a swirl or two of extra virgin olive oil, a pinch of salt and red pepper flakes. This simple-to-prepare Mediterranean salad looks and tastes gourmet.

The grapest-fruit of all
Not your grandparent’s grapefruit, nor the bitter power breakfast fruit of choice in the 1980s. No, today’s grapefruit is the greatest grapefruit to date: broiled grapefruit! Slice your grapefruit in half (horizontally, not stem to end) and sprinkle the cut side with a teaspoon of dark brown sugar and a pinch of cinnamon (if you like), then put under the broiler for 4 minutes until top is caramelized and warm, and serve! A dollop of crème fraiche makes it dessert worthy, whereas a dollop of plain Greek yogurt justifies breakfast status. It’s so good to be living in the now, isn’t it?

A zested development
Did you know that the secret behind such citrus-flavored favorites as lemon ricotta pancakes, key lime pie and lemon parmesan pasta all comes down to one word: zest? Learning to zest your citrus is an easy way to boost flavors naturally in a variety of foods. For instant tropical flair, combine tangerine zest and shredded coconut in a tasty quick bread or muffins. Invest in a simple, inexpensive zester to make the process safe and easy, then consider zesting all your citrus and freezing the zest for future use – it will keep in the freezer in an airtight plastic bag for months, ensuring the “zest” is yet to come!

Major mojo (or, it’s all coming up Cuba)
Have you noticed the success of the Cubano sandwich and the Mojito cocktail? Cuban food is where it’s at. In the spirit of this revelation, meet your new favorite condiment: mojo sauce. Blend equal parts orange and lime juice with olive oil, plenty of fresh garlic and a pinch each of cumin, salt and pepper. Serve with roasted potatoes, fried plantains, beans and rice, pork, beef, chicken, shrimp, veggies, shoe leather, houseplants, you get the idea!

This article originally appeared on Co+op Welcome to the Table

Filed Under: The Cooperative Times Tagged With: citrus, citrus flavor, Citrus Sale, Cuban food, dessert, dinner, grapefruit, how to cook, lime, littleton food coop, Littleton NH, orange, recipe, recipes, thai food, zest

Food Facts: Lemons

January 10, 2019 By Littleton Food Co-op

You’ve probably heard about the California Gold Rush of 1849, when prospectors flocked to the West Coast to seek their fortune in gold from the California hills. What you might not have heard is that gold wasn’t the only yellow thing they wanted. Lemons were a hot commodity for miners at that time because of their ability to prevent scurvy, a potentially fatal disease brought on by lack of vitamins and minerals from fresh foods. Miners looking to spend a long time away from town would pay about $1 for a lemon back then, which in 2013 (adjusted for inflation) is the equivalent of $30!

Today lemons are common and inexpensive to purchase, but no less valuable. The high vitamin C content of lemons has been prized throughout history for its ability to support the production of white blood cells, our body’s natural defense against disease. In lemons, the vitamin C comes in the form of citric acid, which also has natural antibacterial properties. Rubbing your cutting boards or scouring your sink with half a lemon is a great way to naturally disinfect and deodorize food surfaces in the kitchen. The amount of citric acid in a lemon is even able to conduct a mellow electrical current, enough to power a small light bulb (see lemon battery for a fun at-home experiment).

The realm of cooking is where lemons are truly invaluable. Lemon juice adds a bright, mild-flavored astringency to foods, more subtle and neutral than vinegar. A squeeze of lemon just before serving many savory foods, from roasted potatoes to stir fries, contributes vibrancy and perks up flavors without masking them. A perfect ingredient in marinades for meats, seafood, and fish, lemon juice tenderizes and infuses proteins, as in this delicious recipe for Lemon and Dill Salmon Kebabs or Lemon Garlic Chicken. Lemon also adds dimension to sauces and salsas, as in a traditional Hollandaise sauce, or this fresh, zippy Greek-style Cucumber Salsa with Feta. Whip up a batch and serve with warm pita bread for a tasty alternative to chips and dip. Lemon vinaigrette is one of the most versatile dressings there is and can be used to dress nearly any vegetable, from asparagus to zucchini.

Lemon is used differently in different parts of the world. In Italy, the zest and juice of the lemon is often used in pasta sauces or salad dressings, as in this easy Artichoke Parmesan Pasta dish. In Northern Africa, preserved lemon (lemon cured in salt) is a common ingredient in tagines and couscous. In India, a popular condiment called lemon pickle is made by fermenting lemon peels and juice in spices for weeks until tender and aromatic; then it’s eaten with rice, naan, or curry.

Of course, lemon is also at home in baked goods—you can find lemon versions of cookies, cakes, pies, candies, mousse, even soufflé. But perhaps the easiest, most beloved lemon dessert is the humble Lemon Bar, with its bright, tart punch and sweet, buttery finish. Lemon zest also infuses quick breads with great flavor and pairs well with a variety of fruits. Try these Lemon Raspberry Muffins for a quick, delicious brunch or breakfast treat.

When shopping for lemons, look for uniformly yellow fruits that are heavy for their size, and note that thin-skinned lemons will be juicier than those with thick skins. If you’re planning to use the zest, consider purchasing organic lemons, as conventional lemons are sometimes waxed to preserve freshness. Lemons used for zest should always be scrubbed well before use, and even if a recipe just calls for juice, consider zesting your lemons anyway, and seal the zest in a freezer bag to use later. If juicing lemons for a recipe, a good reference is that an average (medium) lemon contains approximately 3 tablespoons of juice.

 

This article originally appeared on the Co+op Stronger Together website: www.strongertogether.coop/fresh-from-the-source/lemons

Filed Under: Food Facts, The Cooperative Times Tagged With: citrus, cooking with lemons, food, food facts, fruit, fruit facts, healthy eating, how to prevent scurvy, learn about food, lemon joice, lemon zest, lemonade, lemons, lemons in littleton, lemons in littleton nh, Littleton NH, new hampshire, vitamin c, when life gives you lemons, whole food

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January
North Country Beekeepers Association
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March
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Littleton Area Senior Center
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