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

Meet my winter happy salad! We haven’t seen the sun in days, and the constant grey is starting to affect my mood. However, there is a blessing to California living. Despite the cloudy skies, our trees are covered in bright orange, and our gardens are perky with greens. My own garden is happily churning out spinach, despite the recent frosts. The farmers’ market is still selling the last of the pear crop. All this color calls for a celebratory salad, the likes of which will perk up any mouth and mood!

Welcome to my Zesty Freshy Spinach Pear Salad. When served on a yellow plate (a must!), this delightful salad offers the crunch of strong, fresh spinach, the zip and happy aroma of grated orange zest, the sweet melting away of hearty pear sugars, and the meaty richness of pistachio nuts. The lively orange juice and grainy mustard dressing add the perfect energy to this pick-me-up salad. Top with some parmesan, and you’ve got a true winter winner!

Zesty Freshy Spinach Pear Salad

Ingredients:
One bunch fresh spinach
One pear, diced
¼ cup pistachio nuts
¼ cup grated parmesan cheese

Zesty Orange Mustard Dressing:
Zest of one orange
Juice from one orange
2 Tablespoons grainy mustard, such as Boetje’s Stone Ground Mustard (you can find it at Corti Brothers in Sacramento)
¼ cup olive oil (depending on how juicy your orange is)
Freshly ground black pepper to taste

Wash and dry spinach. Tear leaves by hand into large pieces and throw them in a large mixing bowl.

Make the salad dressing by adding the orange zest, juice, and mustard to a small bowl. Whisk together. While whisking, add the olive oil in a steady stream. Add black pepper and whisk again.

Add desired amount of dressing (you’ll probably have more than you need) to the spinach and mix with tongs to coat leaves.

Split the leaves between two yellow plates. Top each plate with half the pear, nuts, and cheese. Serve and smile!

Labels: Boetje's mustard, mustard, orange, orange mustard dressing, pear, salad, salad recipe, seasonal recipe, spinach, spinach pear salad, winter