I feel so lucky to have my very own orange tree that grows happy, colorful fruit all winter. In the dreariest part of the year, in the midst of a howling rain storm, my husband will go outside every morning and return to the kitchen with a giant basket bursting in the color of summer and sun. Orange!

Orange Ginger Scones Recipe

Orange season is nearing its end, but my tree still offers me dozens of the glorious fruit each day. I've been making tall cups of freshly squeezed orange juice every morning, using the peels to make orange-cello liquor, and finding every creative way to take advantage of their sparkling, sweet flavor.

This weekend, my husband and I enjoyed these bright, orange zested scones that melt in your mouth. Ginger and orange zest offer a zip, while a hint of sugar and an orange juice glaze refresh, the whole flavor rounded with smooth, creamy vanilla. I've added whole wheat flour to make them healthier than the average scone, and enough butter to keep them light as clouds.

These scones are a tribute to my favorite winter fruit. Thank you for bringing such cheer, Orange!

Hot from the oven: orange ginger scones!

Orange Ginger Scones Recipe
1 cup all-purpose flour
1 cup whole wheat flour
3 Tablespoons organic sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 inch cube peeled and grated fresh ginger
Peels from 2 oranges zested
1/2 cup cold butter
1 egg
3/4 cup sour cream
2 Tablespoons buttermilk
2 teaspoons vanilla extract (I used Spice Islands--it's corn syrup-free)

Orange Vanilla Glaze Recipe
1 cup powdered sugar
2-3 Tablespoons orange juice
Peel from 1 orange zested
2 teaspoons vanilla extract

Farmers' Market or Backyard Ingredients: whole wheat flour, oranges, butter, egg
California Local Ingredients: sour cream, buttermilk
Supermarket Fare: all-purpose flour, sugar, powdered sugar, soda, baking powder, salt, ginger, vanilla

Preheat oven to 400 degrees. Line a baking sheet with parchment paper.

Combine dry ingredients from flours through salt in a large mixing bowl and combine with a whisk. Next, add the ginger and orange zest and stir.

Using a cheese grater, add the cold butter to the dry mixture. Cut into the mixture with a pastry cutter until the mixture resembles course crumbs.

In a medium bowl, combine the egg, sour cream, buttermilk and vanilla. Stir to combine, and then add to the dry mixture. Stir until a soft dough forms.

Using a soup spoon, drop the dough onto the parchment lined baking sheet with about 1 inch in between each scone. Bake in oven for 10-12 minutes or until tops are slightly golden.

Orange Vanilla Glaze Recipe

Remove from oven and use a spatula to transfer scones to a wire rack. While the scones are cooling, make the glaze by combining all the ingredients in a medium bowl. The glaze should be a thin consistency (not thick like frosting). Add more powdered sugar for a thicker glaze. Use a large spoon to add a spoonful of glaze to the top of each scone. Allow the extra to run off.

Serve while warm, and they'll melt in your mouth.

Yield: 12 scones

Labels: eating locally, farmers market ingredients, orange, orange ginger scones recipe, orange vanilla glaze recipe, seasonal

Heirloom Tomatoes to be Roasted for Freezer Sauce

Labels: farmers market ingredients, heirloom tomatoes, locavore recipe, October Unprocessed, roasted heirloom tomato freezer sauce recipe, seasonal recipe, tomato sauce, unprocessed

Welcome to my favorite breakfast. I love waffles. I love how they fill the whole house with their unmistakable aroma. I love how pretty they look stacked on a plate. I love how easy they are to make (I read the paper while I wait for each one). I especially love how many flavors you can create from them.
My most recent favorite: pumpkin waffles loaded with spice and topped with fluffy, sweet vanilla whipped cream. Just thinking about them makes me want to run to my kitchen and start making a batch.

They taste so delicately sweet, so light, and so luscious that you’ll want to feel guilty. But you can’t. This bliss is made with “Super Food” pumpkin, healthy whole grains, and lots of joyful spices to make your heart happy.

Made with fresh ginger, cardamom, cinnamon, and cloves, these spicy waffles will beckon you to settle in for a while. Savor the morning, and the flavors, as you linger with family or friends. Sit back. Close your eyes. And wait for heaven to blanket you in soft, splendid bites of perhaps the best. waffles. ever!

Pumpkin Waffles with Vanilla Whipped Cream

Ingredients:
¾ cup all-purpose flour
¾ cup whole wheat flour
½ cup oat bran
½ cup chopped walnuts
½ cup packed brown sugar
1 Tablespoon ground cinnamon
1 Tablespoon fresh ginger, grated
1 teaspoon ground cardamom
½ teaspoon ground cloves
½ teaspoon salt
1 Tablespoon baking powder
1 teaspoon baking soda
1 cup pumpkin puree
4 eggs
2 cups buttermilk
2 teaspoons vanilla extract
1 teaspoon spiced rum
¼ cup canola oil

Vanilla Whipped Cream
1 cup organic heavy whipping cream
1 teaspoon vanilla extract
2 teaspoons granulated sugar

Additional ingredients:
Grade B organic maple syrup

Farmers’ Market Fare: Walnuts, eggs
Local California ingredients: buttermilk, cream
Non-local supermarket ingredients: flours, oat bran, sugar, spices, salt, baking powder and soda, pumpkin puree (unless you can your own), vanilla extract, rum, maple syrup

Preheat waffle iron. Preheat oven to 200 degrees. Place a large, metal bowl in the freezer (to be used later to make vanilla whipped cream).

In a large bowl, combine the flour and the following 11 dry ingredients (ending with baking soda). Stir with a whisk to combine. Form a well in the center and set aside.

In a medium bowl, combine the pumpkin puree, eggs, buttermilk, vanilla extract, rum, and canola oil with a whisk.

Add the pumpkin mixture to the flour mixture. Stir with the whisk until combined. The batter will be thick.

Lightly spray your waffle iron with nonstick spray. Pour about 2/3 cup of the waffle batter onto the waffle iron. Close the lid and cook the waffle according to the instructions in your waffle iron. When each waffle has baked until golden, place it directly on the oven rack in a single layer in your preheated oven.

Remove metal bowl from freezer. Pour heavy whipping cream into the bowl. Using an electric mixer, beat the cream on medium speed for about 1 minute, or until soft peaks begin to form. Add the vanilla extract and sugar. Resume beating on medium speed until firm peaks form.

When all the waffles are ready, serve them with a dollop of whipped cream on top and maple syrup on the side. Try not to die from over-enjoyment.

If you have leftover waffles, take them out of the oven and allow them to cool on a wire rack in a single layer. (If you stack them, they’ll turn soggy.) Store in an airtight container in the fridge. You can also store leftover whipped cream in a jar in the fridge for later use.

Makes about 9 fluffy waffles.

Labels: breakfast, California ingredients, farmers market ingredients, pumpkin waffle recipe, pumpkin waffles, Sacramento recipe, vanilla whipped cream, waffle recipe, waffles, whipped cream recipe