(Los Angeles, CA 2010) - These oh-so-sweet, easy-to-eat tangerines are perfect healthful snacks for kids. People love the low-acidity, the diminutive size, and easy-to-peel accessibility. Ojai Pixie Tangerines are available late in the season, March through late May.
A Close-Up Look at One of Ojai’s Family Farms
The Pixie tangerine trees look magical at Tony Thacher Ranch that is located on the west end of the Ojai Valley (California). The sagging limbs bear so many petite orange orbs that vertical 2-by-4’s support the weight of the heavy, juice-filled fruit. The ranch is one of more than thirty family farms in the Ojai Valley that grow Pixie tangerines.
The Thacher family own and work their orchards. Tony Thacher says that his wife’s family homesteaded the acreage in 1870. Originally the family grew apricots, but switched to citrus in the 1880’s. They grew primarily Valencia oranges until 20 years ago when they swapped oranges for Pixie Tangerines.
According to Thacher, the 2010 Pixie harvest will yield about 20 percent more than last years, but the fruit will be smaller. The trees have a habit of bearing a large crop one year and a small crop the following year.
“I think the smaller they are the more intense the flavor,” he says. “And because they are so low in acid, they are very kid friendly. More so than other citrus.”
Thacher boasts that his wife uses Pixie juice and zest in delectable tarts, cakes and crème brulee. Daughter Emily likes to use the segments in her salads.
Melissa's Produce is the leading distributor of specialty produce and foods in the United States. The company imports exotic fruits and vegetables from around the world. For more information, visit Melissa's Produce Web site at www.melissas.com and follow Melissa's Produce on Twitter at: http://twitter.com/MelissasProduce & http://twitter.com/favoriteproduce .
Pixie Mixed Green Salad
Yield: 4 servings
3 to 4 cups mixed baby greens
3 small Pixie tangerines, peeled and pulled into segments, plus 1 Pixie tangerine for juice used in vinaigrette
¼ small red onion, thinly sliced
1 tablespoon sherry vinegar
Sea salt and freshly ground black pepper to taste
1½ tablespoons extra-virgin olive oil
Optional garnish:
¼ cup crumbled feta cheese
Procedure:
1. In large bowl, combine baby greens, Pixie tangerine segments and red onion.
2. In a small bowl or measuring cup with a handle, combine vinegar, salt, pepper and 2 tablespoons tangerine juice; stir to dissolve salt. Whisk in olive oil. Taste and adjust seasoning as needed. Pour dressing over greens and toss.
3. Divide salad between 4 plates. If desired, top each serving with crumbled feta cheese.
Source:
Cathy Thomas, author of “Melissa’s Everyday Cooking with Organic Produce" (Wiley, 2010)
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