I’m still upset that I didn’t realize how incredible Arizona’s citrus is until 2016. Gone are the days that I buy a mediocre bag of oranges from the grocery store. Now I’m spoiled with the sweetest, juiciest oranges and lemons in the land. Blood oranges, Navel oranges, Arizona Sweet oranges, Clementines, Meyer lemons…you name it, I’ve been stuffing my face with it. In fact, I’ve fallen so in love with local citrus that I dedicate an entire reusable bag to carry the pounds of oranges that I buy at the farmer’s market every week.
When I see oranges listed as an weekly harvest item on Tucson CSA’s website, I’m even more elated than usual. The bulk of oranges I bought at the market on Sunday are half gone, and anything that will help replenish my stash is a savior in my mind. Oranges from Tucson CSA are even better than the rest, tasting as if they’ve just been picked off the tree (they have).
When I slow down and restrain from immediately eating these oranges in their natural state, I transform them into something special, like this Orange Yogurt Cake with Orange Glaze. Moist, tender, and wonderfully sweet, this cake is a true testament to the outstanding produce grown here in our state. Wonderful for dessert or even Easter brunch, this cake will increase your fondness for this special winter fruit.
Shelby Thompson is a recent graduate of the University of Arizona. When she isn’t working her day job, Shelby can be found practicing in the yoga studio, playing ball with her black lab Cola, and cooking in the kitchen. Her blog, thesunandthespoon.com, aims to provide nutritious, plant-based recipes for fellow food lovers. She greatly enjoys the wide array of local food and talent in Tucson.