What was that you said?
You don’t know what a kumquat is?
Well, neither did I until a few days ago. The sweet peeps at Melissa’s Produce sent me some and they’re cute, sweet little citrusy thingies – like a cross between a baby orange and tangarine, kinda sorta. AND OXO graciously sent me these GreenSavers to try and OMG I adore them! Check ’em out in my fridge below.
Let me just tell you about these Greensavers. First of all, I put some cilantro in them the first day I got them. Fast forward three days later, when I would expect my cilantro to be soggy and nasty. Nope, perfectly green and perky and fragrant. I’m IMPRESSED.
So, here are the main reasons that fresh produce goes bad so quickly:
Ethylene Gas: Fruits and vegetables give off ethylene gas. Exposing produce to ethylene gas speeds up the ripening process, causing it to over ripen and go bad.
Improper Airflow: When produce rests against the walls of containers, bags or crispers, moisture can build up and cause rotting.
Uncontrolled Humidity: Fruits and vegetables require the perfect balance of humidity to keep them crisp and prevent wilting. To make things more difficult, different kinds of produce require different humidity levels.
The OXO GreenSavers are lifesavers (especially us foodies).
Ok, so back to the kumquats. Apparently, you can eat them whole, rind and all. I didn’t – but I may get brave very soon and tackle that. I decided I wanted to make jam, which I’ve never really done before, and naturally I had to heat it up. I made it with two peppers; jalapeno and habanero. It was really pretty simple. You basically deseed the little things, throw the seeds into some cheesecloth, tie them up and boil all of it with the peppers and refrigerate overnight. The next day boil all of that with sugar and…
Voilà – Jalapeno Habanero Kumquat Jam. I put it on multigrain crackers with slices of sharp cheddar – it’s a spicy-sweet-salty-crunchy combo that’s off the charts. I mean….this is ridiculousness.
Holy Lord. This stuff is amazing. I’m thinking I may try making a grilled cheese with Gruyere or Brie with it.
I love sweet/salty/spicy combinations.
Here’s your printable-
Adapted by Local Kitchen Blog