Monday, February 29, 2016

In Love with Mandarin Oranges



Do you love fresh mandarin oranges? I do. When we moved into our house in Rockport, Texas, I was thrilled to find two huge citrus trees in the yard. One was obviously grapefruit, but it took about six months to figure out that the tree with little green balls on it was a Changsha mandarin. Some people call them Changsha tangerines, and with the help of Ginger Easton Smith, our local Agriculture Extension agent, I came to understand that the terms “tangerine” and “mandarin” are often confused. The tangerines make up a subset of the mandarins, but some people use the terms interchangeably. Clear as mud, right?


The Latin name for this orange tree is Citrus reticulata ‘Changsha.’ People call it a Changsha mandarin or a Changsha tangerine or just a Changsha—my personal preference.  It’s one of the most cold-hardy of the citrus varieties, and the trees grow in a more upright arrangement than most other types of citrus.  The fruit is nice and sweet, easy to peel, medium-sized, and it has a flat bottom, slight vertical indentations like a pumpkin, and lots of seeds.  Lots.

Propagating

If you want to propagate a Changsha, starting from seed will give you a more cold-hardy tree.  In addition, Changsha is one of the few orange varieties that serve as root stock for grafting other citrus onto.  A more widely used variety of root stock, trifoliate orange, is less cold-hardy and it produces inedible sour oranges on its own.  In addition, trifoliate orange is an invasive species in Texas--not a good idea to plant it.  Changsha, in my opinion, doesn’t actually need any grafting—the fruit is delicious and abundant.  And the trees actually grow better than trifoliate orange in a variety of well-drained soils, like alkaline and even saline.


It’s hard to grow citrus from seed, but there’s a shortcut that makes it easy: peel the seeds. As soon as you get a plump, undamaged, mature seed out of the fruit, rinse it off to prevent mold growth in the coming days. Then carefully use a sharp knife to make a tiny slit in the pointy end of the seed covering. Don’t cut into the actual seed inside. Then starting at the slit, peel the covering away and place the seed in a plastic bag with a folded damp paper towel. Use good non-chlorinated, non-salty water on the paper towel. Seal the bag and keep it in a warm spot. It doesn’t need light, so on top of the ‘fridge is fine. Go ahead and put several peeled seeds in the bag, because not all of them will germinate. Check the bag every day. If you see mold on the paper towel, replace it. Watch for a little root growing out of the seeds. Some can germinate in a couple of days, but don’t give up on the others. It can take a few weeks sometimes.



When a seed has germinated, plant it in a small pot of vermiculite, and wet it well with good-quality water. Keep the pot in a warm place until the seed sprouts up above the growing medium. Then move it to a warm, sunny spot. Keep it damp, but don’t over-water. Stick your finger in the medium to see if it’s dry, and then add water until it runs out of the holes.


After a couple of good, green leaves have unfurled, transplant the seedling into a larger container with a more fertile medium to grow in.You can use a mix of vermiculite, peat moss, and compost like the square-foot gardeners. Just be sure that it drains well.


Cultivating

Mandarin orange trees can be planted outdoors on the southern side of your house for protection from cold. They can also be grown indoors in pots, as long as you have a very sunny window. They generally start producing fruit in just a few years, sooner than larger citrus fruits. New trees will need water in the form of rain or irrigation once a week. After they’re established, every two weeks is fine. You can fertilize them by spreading compost or worm castings two or three times a year: late winter before blooming, late spring, and again in early fall if you want.


Harvesting

Leave the fruit on the tree as long as you can during the winter. This causes it to sweeten up quite a bit, especially in cold weather. But the fruit can be damaged by a hard freeze, so when one is forecast, pick them all the day before. Mandarin peel is delicate. Don’t pull the fruit off the tree—cut the stem so you won’t tear the peel. Your harvested oranges will last much longer that way.


Helpful Links

To find out what happened to our tree in Hurricane Harvey, see:
Life Goes on Like Gangbusters: An Orange Tree Story

This post is part of Orange Week on the blog.  Check out the other posts:
Avocado & Orange Salad
Orangey Jar Cozy
Victoriana at Its Best

Sunday, November 29, 2015

Cream Cheese Maple-Pumpkin Pie




This is my latest eggless, soy-free pumpkin pie recipe.  After working on it for four years, it's my favorite of all the varieties I have made.

CREAM CHEESE MAPLE-PUMPKIN PIE
1 unbaked pie crust
8 oz. cream cheese, softened
2 cups pumpkin purée (steamed is best)*
     or 16 oz. can
1/4 cup cornstarch
2 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp. nutmeg
1/4 tsp. cloves
1 tsp. salt
3/4 cup maple syrup
2 tsp. blackstrap molasses

Preheat oven to 350 deg. F.  Place pie crust dough in a 9-inch deep-dish pie pan.  Trim edges and prick bottom and sides with a fork.  Reserve extra dough.  Bake for 10 minutes until crust is dried out.  Remove from oven and let cool.

Blend cream cheese and pumpkin together (a food processor is good to use).

In a small bowl, stir dry ingredients together.  Add maple syrup gradually, stirring until smooth.  Stir in blackstrap molasses.

Add syrup mixture to pumpkin mixture and blend until smooth and uniformly mixed.  Pour into pie crust.

Bake at 350 deg. F for about an hour or until small cracks appear in filling.  Let cool.

Roll out remaining pie crust dough and make leaf and acorn shapes.  Bake on a cookie sheet at 375 deg. F until golden.  Garnish pie just before serving.

Store in refrigerator.

 * Note: I cook my own pumpkin for the purée. It's easy to use a steamer to cook cut-up pumpkin chunks (about 1"), slice the skin and strings off after cooking, and purée in a food processor or blender. This produces a light, wonderful texture for the pie. If you use canned pumpkin, you might want to mix a little rice milk or water in, to get a consistency of stirred yogurt.

Sunday, January 4, 2015

Spiced Pecans



If you're looking for a holiday snack that's not sugary or eggy, this is for you.  Thanks to my dear friend, Kay, for sharing her recipe.

SPICED PECANS

1-1/2 lb. pecan halves
1/2 cup butter, melted
1-1/2 tsp. soy sauce
1-1/8 tsp. salt
3/4 tsp. Tabasco sauce (or more)

Preheat oven to 300 deg. F.

Combine all ingredients in a large metal pan, like a lasagna or jelly roll pan.  Stir well to coat the pecans, and spread them evenly in the pan.

Bake for 20 minutes, stirring twice.  Remove from oven and scoop the pecans out onto paper towels.

When completely cool, store in an airtight container.

Saturday, April 12, 2014

Allie's Blankie



This lacy, cabled baby blanket is knitted from soft, 100% cotton yarn for maximum comfort and cuddliness.  It machine-washes and dries nicely, despite the yarn's washing instructions.  This little afghan makes a great lap blanket, too.

Skill Level   Intermediate

Yarn
12 oz./595g or 1050 yds/961m worsted weight soft cotton yarn, such as Bernat Cottontots or Lion Brand Nature's Choice Organic Cotton

Schematic diagram included.

A free .pdf of this pattern is available as a download from Ravelry.

download now


Monday, January 27, 2014

Cottonation Oval Rug



Right side, single crochet back loops

This is the Tarnation Oval Rug pattern worked in worsted weight cotton yarn.  The only modification is to use 3 strands of yarn held together--same size hook, same number of chains, etc.  You'll end up making many more rounds to get the same size rug as you would with tarn.

Using multiple strands of yarn gives you the opportunity to create a really nice ombre effect.  This rug was made with Lily Camo Cotton yarn, in a variegated green colorway (Renegade) and a variegated brown colorway (maybe Outback-can't remember).  I started with 2 strands of brown +1 strand of green, then moved to 2 green + 1 brown, then on to 3 green, next was 2  green + 1 brown, and finally 3 brown.

It machine-washes and dries like a dream.  If any loose ends stick out, just push them through to the underside.




Back side, single crochet, back loops

Sunday, January 26, 2014

Tarnation Oval Rug



This fast and easy crocheted rug is made from t-shirts that have been cut into tarn (T-shirt yARN) -- a great way to recycle old cotton-knit garments and get a good-looking, high-use item in exchange. Your rug can be as large or small as you wish. The number of shirts to use depends on the sizes of the shirts and how large you want to make it. Machine washable and dryable, it's an excellent rug for kitchen, bath, utility, or entry.

Skill Level   Easy

Yarn
1/2" / 1cm-width tarn (not stretched) made from approximately 5-7 adult-sized t-shirts

Schematic diagram included.

A free .pdf of this pattern is available as a download from Ravelry.

download now

You can find tips and variations for this pattern in the following posts:
How to Make Tarn
Choosing Fabric for Tarn
Saving Your Hands and Arms When Using Tarn
Making the Print Show
Allover Print Tarn
Cottonation Oval Rug (made with cotton yarn)

And another Tarnation rug pattern
Tarnation Rectangle Rug

Saturday, December 21, 2013

Elfitude



This fast, easy hat has a looped-over point and a puffy doughnut brim. Crank a few out in red and green, but don’t stop there--how about midnight blue or chartreuse or hot pink? This Christmas, show your true Elfitude!

UPDATE:  To make this hat, please use US size L / 8 mm--or the hook that gives you the correct gauge.  I have replaced the downloadable file with a corrected version.

Skill Level   Easy

Yarn
183-201 yds / 168-184m worsted weight acrylic, wool, or blend in 3 colors

Schematic diagram included.

A free .pdf of this pattern is available as a download from Ravelry.

download now

Check out the Loopy Leprechaun Hat, a variation of Elfitude.