Rancho del Sol is an organic farm located in the east county of San Diego, California. The 40 acre farm was established in 1981 when the owners, Linda and Bill Zaiser bought virgin land in Jamul and began growing trees. Since this time they have planted over 4,000 specialty citrus .
Orders are 10 pound boxes of Citrus. You may also order 5 pounds each of 2 or 3 citrus varieties to sample several of these uniquely healthy and sumptuous fruits. These are the Spring varieties and are available until May.
Satsuma Manderins. The satsuma mandarin is among the first citrus fruits to ripen. The first satsumas usually arrive at the end of November - just in time for the holiday season. Satsumas make a great edible centerpiece when put on display on the table or counter top. A great gift for the holidays. They are Seedless.
Seedless Kishu Manderines. Adorable and irresistible, the Seedless Kishu is one of the most delicious of mandarins, smaller than a golf ball but easy to peel, tender, juicy, fragrant and sweet.
Italian Sorrento lemons. We have been on a quest for the Sorrento (Femminello Santa Teresa) lemon since various chefs encouraged us to source these beauties from the Amalfi coast. They are much more aromatic than what we are used to and present many great opportunities for flavor enhancement in salad dressings, on fish, any other cooking and beverage preparations, and of course, they are the primary ingredient of Italy's great digestive, limoncello. The juice is slightly acidic, but the skin has more oil and flavor than other lemons. They are spectacular for any recipe needing rinds (zest or otherwise).
Easy to make Limoncello
15 organic lemons, scrubbed
2 (750 ml.) bottle of very good quality 100-proof vodka
4 ½ cups sugar
5 cups water
Wash a large glass jar with lid (1-gallon size is best) with hot, soapy water. Rinse well and dry.
Scrub the lemons to remove any dirt or other substances with warm water and pat dry. Carefully peel the lemons so that no white pith remains on the peel. Place in the jar along with the vodka. Cover and let sit in a dark place at room temperature for anywhere from ten days to two months - here is where your experimenting begins. The longer that the lemon peels are infused, the better the taste will be. You will also notice the color gets more intense.
When you think the flavor has fully developed, make the sugar syrup. In a large saucepan, combine the sugar and water; boil over medium-high heat until thickened, about 5 minutes. Allow to cool. Add the sugar mixture to the lemon-vodka mixture. Cover and store as before for another month.
Wash a couple of bottles and make sure that you have caps or corks to fit. Strain the alcoholic mixture through several layers of cheesecloth to remove all traces of peel and pour into the clean bottles. Seal tightly with the cork or cap. The bottles can be stored in a pantry or other cool spot but remember to keep one in the freezer and ready to drink.
Cara Cara Oranges. Cara Cara oranges are a type of navel orange. They're a cross between two navels and were first discovered in the mid-70s in Venezuela. Now, they're largely grown in California and reach their peak season between December and April.
Lee Mandarin. The Lee Mandarin is more like a tangerine in form, than what we usually associate with the Christmas Tangerine; the Satsuma Mandarin. It does peel fairly easily, has a rich taste, is extremely juicy and has a very high sugar content.
Blood Orange. Along with their lovely red color, blood oranges tend to have a noticeable raspberry edge to their flavor. There’s just something special about a blood orange’s flavor. An orange with a kick if you will. Blood oranges are best eaten fresh―out of hand, or in salads, salsas, or marmalades. If you're following a recipe you may be asked to section the fruit. To do so, peel the orange, cut between the white membranes to expose the flesh, and remove the sections (for more juice, squeeze the leftover membranes).
Meyer Lemon. While they're moderately acidic, Meyer lemons don't have the same tang as regular lemons. Instead, they're much sweeter — so much so that some people enjoy adding the raw segments to their salads or desserts. Their rinds also have a more complex scent than regular lemons — a spicy bergamot fragrance that tastes and smells more like an herb or a spice. This sweet winter citrus is thought to be a cross between a regular lemon and a mandarin orange.
Gold Nugget Mandarin. The Gold Nugget Mandarin is a richly flavored mandarin, seedless and easy to peel. It is so named for its golden color and its pebbly skin.
