The apple blossoms smell delicious! We’ll have Anna and Dorset Golden apples in the summer.
And it looks like we’ll have plenty of kumquats this season. So sweet and so tart!
Amelia Saltsman has the best recipe for Chicken Legs with Kumquats, Prunes and Green Olives in her book, The Santa Monica Farmers’ Market Cookbook. We’ll be making that soon. And I also recently found this recipe for kumquat salad dressing, from Marion Cunningham in the San Francisco Chronicle, that sounds amazing. She puts it on a butter lettuce, avocado and sliced kumquat salad. (I really like the SF Chronicle’s food page!)
INGREDIENTS: 3 kumquats, finely chopped , 3 tablespoons cold water, 2 tablespoons olive oil, 1/4 teaspoon salt, 2 teaspoons sugar
INSTRUCTIONS: Combine the kumquats, water, olive oil, salt and sugar in a small bowl; whisk until blended and creamy.
Yields about 1/2 cup.