Fresh citrus makes the season bright

Winter is a delicious time for mandarins, tangerines and oranges at the Concord Farmers Market.

Navel oranges, mandarins and lemons are the most popular varieties of citrus, according to producebusiness.com. Cara Cara oranges are swiftly growing in popularity, along with blood oranges and yellow limes.

Amazing and exciting citrus hybrids are also in the works. Plus there are heirloom varieties of navel oranges, sourced from navels that are at least 45 years old, to bring back flavors many of us remember from childhood. Bumpy-skinned Gold Nugget mandarins are extremely popular, along with minneolas and tangelos. You’ll also find mandarinquats – a combination of mandarins and kumquats– and even finger limes, which are about 2 inches long.

Every Tuesday, you can visit Diaz Farms from Fowler, offering bags of big navel oranges, easy-peel Satsuma mandarins, sweet Cara Cara oranges and tart lemons. J&J Farms of Hughson brings fantastic pink grapefruit, navel and Valencia oranges, pomelos, and both Satsuma and mandarins.

The farmers market is the best place to find the freshest, most delicious fruit. The farmers bring it straight from their orchards, offering many varieties you won’t find elsewhere.

With its bright fresh flavor, abundant nutrition and ­versatility, citrus is the perfect accompaniment for heavy winter meals. Fresh citrus salads, tangy dressings and marinades, and delicious sauces can lighten any dish.

Try this lovely Blood Orange Marmalade for a real treat on your morning toast or as a topping for baked chicken.

Blood Orange ­Marmalade

4 lbs. blood oranges (about 8 oranges)
3 T. fresh lemon juice
4 c. sugar

Using a vegetable peeler or knife, carefully remove peel from 3-4 oranges. Using a sharp knife, remove any white pith from peel. Cut peel into extremely thin slices; set aside. Remove peel from the remaining oranges; discard peel. Remove white membranes and seeds from oranges. Cut oranges into small pieces.

Place orange pieces, lemon juice and sugar in three-quart saucepan. Heat to boiling over medium-high heat, stirring frequently. Once boiling, reduce heat to medium; simmer about 45 minutes.

Meanwhile, place orange peel slices in one-quart saucepan and cover with water. Heat to boiling. Cook about 4 minutes; drain. Add orange peel slices to orange marmalade mixture during last few minutes of simmering.

Ladle marmalade into sterilized jars. Top with sterilized lids/rims. Boil (“process”) jars in a large pot for 10 minutes. Water should cover tops of jars.

Carefully remove jars from water bath. Place jars on kitchen towel, being careful they do not touch each other. Listen to the “pop” of lids to ensure they are sealed. Cool completely before storing.

For more information, go to www.pcfma.org