Support for LAist comes from
Local and national news, NPR, things to do, food recommendations and guides to Los Angeles, Orange County and the Inland Empire
Stay Connected
Listen

Share This

This is an archival story that predates current editorial management.

This archival content was written, edited, and published prior to LAist's acquisition by its current owner, Southern California Public Radio ("SCPR"). Content, such as language choice and subject matter, in archival articles therefore may not align with SCPR's current editorial standards. To learn more about those standards and why we make this distinction, please click here.

Food

Fresh From the Farmers' Market: The Tiny But Mighty Kumquat

Congress has cut federal funding for public media — a $3.4 million loss for LAist. We count on readers like you to protect our nonprofit newsroom. Become a monthly member and sustain local journalism.


Perhaps you've underestimated the kumquat. They're incredibly small, have a ridiculous name, and aren't called for in many of mom's standby recipes. We took one for the team this week and ventured to try them anyway, and it turns out they're tiny, mighty, and delicious—so long as you're willing to get a little sticky. And you tackled pomelos with us last month, right? That means you're ready for a new kitchen challenge.These little orange globes are harvested and available to Angelenos during winter, but with spring fast approaching, you only have about a week or two left to grab them. We picked up two baskets at the Culver City farmers' market and got some schooling on the lilliputian fruit from a Central Valley farmer. Things to know: They're a hearty citrus, but they don't do well in extremely low temps. During cold stretches farmers flood the land around the kumquat trees, creating a low-lying fog that keeps the ground just warm enough to stave off freezing. Once picked, many people jump right to candying them, but there are plenty of other options, too.

What's especially convenient about the kumquat is that you can pop them in your mouth right after washing. The inner flesh is bitter, but the peel is sweet enough to overpower that bitterness. They're a perfect on-the-go snack. When cooking with them, however, most recipes call for the skin alone, so you'll have to separate the peel and pith. Here are two recipes we tried this week, one sweet and one savory. We think they both do the kumquat justice.

For turmeric chicken with kumquat dressing (adapted from Epicurious), gather together:

  • 2 tsps tumeric
  • 1/2 tsp cayenne pepper
  • 1 tblsp lemon grass, sliced
  • 1 1/2 cups kumquat sliced, seeded
  • 1/2 cup shallots, chopped
  • 1/4 cup lime juice
  • 1/8 cup rice vinegar unseasoned
  • 2 tsp sugar
  • zest from 3 limes
  • 3 chicken breasts or 4-5 thighs, room temperature
  • Mix turmeric and cayenne pepper in a small bowl, then rub both sides of chicken with the mixture. Set aside for about 2 hours. As shown below (clockwise from the top left), wash kumquats, then separate peel and flesh. Discard flesh and slice peels. Chop shallots and ginger. Set aside.

    Support for LAist comes from

    In a small sauce pan, bring lime juice, lemon grass, sugar and vinegar to boil, making a simple syrup. Once sugar has dissolved, remove pan from heat and strain out lemongrass. Add in kumquats, shallots and ginger, then saute for 5 minutes. Remove from heat and set aside. Season with salt and pepper to taste, and add 1 small Thai chili for some heat, if you like.

    ()


    Photo by Chelsee Lowe/LAist

    Cook your chicken however you prefer. We used a grill pan on the stove, but using a barbecue would probably be great, too. Lay chicken over rice, then spoon kumquat sauce over chicken and enjoy.

    If that looks a tad more involved than you'd like, try recipe number two: easy-peasy kumquat marmalade from Recipe Girl. You'll need:

  • kumquats (the more you use the more marmalade you'll have)
  • sugar
  • one orange
  • one lemon
  • As shown below, remove pith from your kumquats; toss peels in food processor, along with flesh from one orange. Pulse, don't blend. You want more of a chunky fruit salsa than a juice. Measure your pulp, then put it back in food processor with equal parts sugar (1 cup pulp? Add 1 cup sugar.). Add a squeeze of lemon, then mix with a few quick pulses. Put mixture in pan and simmer for about 15 minutes, stirring once in awhile.

    The marmalade may seem runny, but it will thicken as it cools. Move from pan to storage jar, then taste when a little cooler.

    Support for LAist comes from

    We tried it on gluten-free pancakes and it works as a fantastic syrup replacement.

    As Editor-in-Chief of our newsroom, I’m extremely proud of the work our top-notch journalists are doing here at LAist. We’re doing more hard-hitting watchdog journalism than ever before — powerful reporting on the economy, elections, climate and the homelessness crisis that is making a difference in your lives. At the same time, it’s never been more difficult to maintain a paywall-free, independent news source that informs, inspires, and engages everyone.

    Simply put, we cannot do this essential work without your help. Federal funding for public media has been clawed back by Congress and that means LAist has lost $3.4 million in federal funding over the next two years. So we’re asking for your help. LAist has been there for you and we’re asking you to be here for us.

    We rely on donations from readers like you to stay independent, which keeps our nonprofit newsroom strong and accountable to you.

    No matter where you stand on the political spectrum, press freedom is at the core of keeping our nation free and fair. And as the landscape of free press changes, LAist will remain a voice you know and trust, but the amount of reader support we receive will help determine how strong of a newsroom we are going forward to cover the important news from our community.

    Please take action today to support your trusted source for local news with a donation that makes sense for your budget.

    Thank you for your generous support and believing in independent news.

    Chip in now to fund your local journalism
    A row of graphics payment types: Visa, MasterCard, Apple Pay and PayPal, and  below a lock with Secure Payment text to the right
    (
    LAist
    )

    Trending on LAist