I think of blood oranges as the jewels of the citrus world: superficially, because each and every time I cut one open inevitably I hold my breath: but mainly because they're *so* seasonal (unlike most other varieties of citrus which are a little disconcertingly, readily available year-round). When I see them, I buy them. Full stop.
If I'm stressed or procrastinating about something, or I simply find myself with *too many* strawberries, apricots, beetroot, artichokes, cherries, blood oranges... I usually retreat to the kitchen for a couple of hours of washing, chopping, stirring and waiting, surrounded by bottles and jars - 'preserving the season'; be it with sugar, vinegar, salt or oil. I always seem to feel much better for it and there's a lot to be said for being able to open one's pantry and find it chock-full of jars of homemade pickles, jams, bottled fruits and chutneys.Read More