Hooverville Orchards in Placerville, CA is renowned for its citrus.  Open all day, everyday, except major holidays, this family owned and operated farm offers much more than just citrus.  Cherries, plums, peaches, and the largest in the county bounty of Asian pears are among its offerings.  Truly farm to fork, they offer delicious pies, jams, jellies and more.
Learn more about the farmers/ranchers/growers in El Dorado County and the new Barn Quilt trail there as well.  Meanwhile, tasty up to the pie barn for a couple delicious recipes below:

Visit:   www.edc-farmtrails.org 

Gluten-Free ORANGE POPPYSEED MUFFINS
MAKES 12          375º oven
spray or line 12 muffin cup pan

½ c Bob’s Red Mill Organic Quinoa Flour
2 T Bob’s Red Mill Poppy Seeds*
½ tsp. Bob’s Red Mill Tapioca Flour
1/1/2 tsp. baking powder
½ tsp. sea salt
¼ tsp. baking soda
2 large eggs
¾ c plain yogurt
¼ c organic coconut oil softened
½ c honey, brown rice syrup or agave nectar
1 T finely grated orange or tangerine zest

In large bowl, whisk flour, seeds, tapioca flour, baking powder, salt and soda.
In med. bowl, whisk eggs, yogurt, oil, honey and zest.
Add egg mix to the flour mix and stir until combined.
Divide batter equally into prepared muffin cups.
Bake 20-24 minutes til golden and pick comes out clean. Cool in pan a few minutes then transfer to rack to completely cool.

Notes: These freeze well, each wrapped in plastic wrap and freezer bag.
Thaw at room temp. 2 hours.
Poppy seeds go rancid quickly, so keep fresh supply.
Warmed marmalade can be spooned over warm muffins for added treat.
Options: Almond extract in place of orange zest; lemon in place of orange.
Made healthier by the gluten-free whole grain flours you need for better digestion and immunity as told by Bob Moore in Bob’s Short Story.

Not only camera ready, this salad is a taste stopper with grilled Tilapia or other grilled fish or meat dishes.   What a couple! They pair up to provide a superb winter salad treat you can make your own, however you like to dress it up!

Ingredients
2-3 Ruby Red grapefruits
2-3 Blood oranges
1-2 regular oranges and/or grapefruit sprig of mint

Dressing
Whisk together:
¼ c fig balsamic vinegar
¼ c extra virgin olive oil or orange infused
2 T raw organic Agave Syrup or honey
2 tsp orange zest
2 tsp. lime juice
½ tsp. onion powder
1 drop peppermint oil
Method
Zest oranges and set zest aside. Slice some of the blood oranges as desired.

Cut ends off grapefruits and oranges. With sharp knife in a downward, curved motion, slice off entire skins, including all pith. Hold the fruit in one hand and slice between the segments with the other, making sure to remove all segments and pith.

Arrange segments and slices on plate(s) as desired. Drizzle dressing lightly over all. Garnish with sprinkle of orange zest and mint leaves.

Notes: Citrus is a great source of potassium and Vitamin C, the Pomelo being highest.*
The Moro orange (used in this recipe) has maroon flesh and is sweet-tart with a thinner skin and less acidity than navels.

*Fresh Produce Guide 2010

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