Our associate editor Kristy stopped at Eataly yesterday to pick up some ingredients for today's photoshoot. On the way she spotted these beautiful yellow-orange citrus labeled Weikiwa Tangelo Oranges and stopped to snap a quick Instagram shot with the caption, "Exciting citrus alert! What do you know about these beauties?”
Not too long after, we had an answer! FOOD52er, Instagram user, and biologist roguehousewife shared her knowledge with us:
WEKIWA TANGELO, unusual hybrid between a Sampson Tangelo and an unspecified (we would call it "mystery") grapefruit. The irresistible result is a very juicy tangelo which looks and tastes like a pink grapefruit (red-blushed pulp, yellow rind), but is sweet like a tangerine, and the size of one. Sometimes known as pink tangelo (or "Lavender Gem"), it can be substituted for grapefruit. Easily separated into 12 segments with few seeds. I can't wait to taste these! Fruits ripen in January. Self fertile. Zones 8B-10.
We'll definitely be returning to Eataly to buy these -- and we'll keep using Instagram to share mystery fruits and vegetables to see what we learn!Read More »
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We cook from scratch a lot here at Food52 -- yogurt, granola, sriracha, ricotta, bread -- but before we met Stephen Valand and Erica Shea from Brooklyn Brew Shop, we'd never considered making our own beer. We made a video with Erica and Stephen all about the beer brewing process -- be sure to check out Brooklyn Brew Shop and our Shop deal. And when your bottles of custom brew are ready, won't you share one with us?Read More »
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In our lunch post earlier today, we neglected to mention the lunches of two smaller FOOD52ers...Walker and Addie!
Read more to see what they had at school while we were eating at our desks.Read More »
If you've ever wanted to take a sneak peek behind the scenes of our community testing process, this post is for you! First-time CPer Jenny B featured the testing process for her chosen Chocolate & Spice CP recipe, the Earl Grey and Five Spice Millionaire's Shortbread from Anitalectric, on her blog Centered by the Plate.
Jenny B takes us through the process of gathering ingredients (including spices that require a trip to the Asian grocery and some hard-to-find nut flours), and it's eye-opening to read along as she learns more about gluten-free cooking. We love how fun it is to see into the kitchens of our beloved community members!
We hope you're inspired to claim a Community Pick recipe next time the call goes out -- there are still a few Canned Fish recipes for the taking!Read More »
I'm really dedicated to packing my lunch for work every day -- it's budget-wise, it's easy, it's healthy, and it keeps me from eating leftovers more often than I want to! So I'm always thrilled when other FOOD52ers pack their lunches, too.
Read more about our three delicious lunches!Read More »
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Our Associate Editor Kristy was in charge of snacktime today ("I'm going out to get a healthy snack -- does anyone want anything?"). She did a great job: mandarin oranges, pistachios (unshelled!), and hazelnut-laden chocolate.
What are you snacking on this afternoon?Read More »