Pixie Season
By The Organic Foodster
Last week’s trip to the Farmer’s Market in Ojai yielded an array of gorgeous locally-grown produce, flowers, organic meats and gourmet foods. Taking my time at all the vendor stands, I returned to stock up on some of my favorites, including the translucent oils and vinegars from Ojai Olive Oil Company, the earthy mushrooms and bright papayas from Golden State Papayas, and organic skincare products (I was completely out!) from local spa Earthtonics.
But the star of the season is the Ojai Pixie, and I didn’t waste a minute picking up a few bags of my favorite springtime tangerines. Why Pixies? I’ll get to that, but first let me back up and answer the question behind this question, Why Ojai?
Spring is my favorite season, with its new growth, warming temperatures (yes, even in Southern California we get to experience Spring and look forward to the warming temps and decline in rain) and promise of bounty. It’s the time to get outside, explore nature and partake in its bounty, visually, mentally and physically. Above all, it's time to eat farm fresh, organically grown food.
The best place to do this is in Ojai, CA. Known as the Shangri-La of California, the town of Ojai (the Chumash word meaning”Moon Nest”) is located in a valley surrounded by the Topa Topa mountains and runs perfectly East-West. Due to its Mediterranean climate, certified organic farms, and fertile soil, it’s ideal for growing, and the culture in Ojai is heavily centered on ecology, health and organic agriculture. What’s more, the Ojai Valley is the only place that Ojai Pixie tangerines grow! Their origin is kind of a mystery, but what I learned is that Pixies were developed at UC Riverside sometime around 1927, and were widely planted in Ojai in the 1970’s and 80’s. Originally thought to be a “backyard citrus,” Ojai farmers soon realized how special the Pixie was, and the rest is history.
Pixie tangerines are:
Sweet and Seedless
Easy to peel, due to their pebbly skin
Delicious eaten straight out of hand or used in recipes
Small (1-3”) and so portable
Grown only on small family farms
Pixies ripen in the spring (March-April) from the previous year's bloom, and the season lasts until June. There are some 20 different Ojai farming families who have now planted upwards of 25,000 Ojai Pixie trees; some of these farms have 50 trees and some are much larger, with 5,000 trees. In any case, this local fruit is best eaten on its own, or in simple recipes that highlight its sweetness and juiciness. Here are three of my favorites - enjoy!
Pixie Tangerine Dressing (for salad, potatoes or whatever you like)
1 Tbsp Dijon Mustard
1 Tbsp Chopped Shallot
1 1/1 Tbsp Honey
1/2 tsp Dried Thyme ( or 1 Tbsp fresh)
1/4 tsp Kosher or Sea Salt
Grind of Fresh Pepper
Zest of 2 Pixie Tangerines
1/4 C Pixie Tangerine juice (from 2 Pixies)
2 Tbsp Rice Vinegar
3/4 C Organic Extra Virgin Olive Oil - (my current fave is the Tuscan Extra Virgin Olive Oil from Ojai Olive Oil Company. It’s 100% organic and from the 2020 harvest, with grassy green and peppery notes.)
Instructions:
Add all ingredients except oil to a blender container and whirl for 15 secs until combined (or whisk if no blender).
With blender running (or while whisking), add oil in a slow, steady stream until dressing emulsifies and holds together.
Taste and adjust for salt, pepper and sweetness
Makes about 1 1/3 cups
Strawberry Orange Salsa (great with tacos, fish and more)
4 Ojai Pixie Tangerines, segmented and diced
1 cup fresh strawberries, stemmed and diced
1/2 jalepeno chili, stemmed, seeded and minced
1/2 cup thinly sliced green onions
1/4 cup chopped fresh mint or fresh basil leaves
2 Tbsp. lime juice
1-2 tsp. honey
Salt to taste
Instructions:
Peel the Ojai Pixie Tangerines and remove all the white pith (pith has a slightly bitter taste).
Section the tangerines and dice.
Transfer the diced tangerines to a bowl with the strawberries, jalapenos, onions, mint (or basil) and lime juice.
Add honey and salt to taste, then blend together.
Cover and chill for at least an hour to let the flavors come together.
Tangerine Mint Spritzer Serves 1 (increase recipe as needed)
2 Ojai Pixie tangerines
8 mint leaves
1/2 teaspoon sugar syrup (or more depending on sweetness of fruit)
5 ice cubes
1 ounce rum (optional)
4 ounces club soda
To prepare:
Cut the tangerines in half.
Peel and segment half of a tangerine and place in an 8 ounce cocktail glass.
Add in mint and sweetener.
Muddle the ingredients (crush and mix in the glass).
Squeeze the juice from a whole tangerine into the glass.
Add ice and optional alcohol.
Top off the drink with club soda and stir.
Cut the remaining half tangerine into slices for garnish. Serve immediately.
Links:
http://www.ojaicertifiedfarmersmarket.com
Open Sundays Rain or Shine from 9-1pm
http://www.ojaipixies.com/where-to-buy-ojai-pixies/
Where to Buy Ojai Pixies - Outside of Ojai and Mail Order available
Oraganic Olive Oil products
https://www.eatpaintlive.com
Small group Art and Food retreats for artists and non-artists alike
Ojai, CA September 25-27, 2021