Clementine is a Sicilian citrus, which belongs to the Sicilian Mandarin family. In fact it derives from the union of an Orange and a Mandarin, its pulp also has no seeds and is divided into juicy wedges.
This citrus is rich in nutritional values for this reason it is considered as an ally of our health, in fact it is a very useful fruit for the immune system, which is strengthened thanks to the presence of vitamin C: its consumption is therefore advisable during the winter, i.e. when the immune defenses are a little more difficult and need help to combat the various seasonal diseases. It is a fruit rich in fiber and is indicated in diets, it has anticancer properties, it is also recommended in pregnancies because it is rich in folic acid.
Clementines can be eaten fresh in wedges, but also in fruit salads or as fruit juice and juice. In addition, this fruit is excellent for the preparation of desserts, jams, cakes, pies, creams, popsicles, ice cream, slushes, biscuits, yogurt, smoothies, salads. The only limit is your imagination
Clementines can be stored at room temperature for a couple of days, but to increase their shelf life, they can be stored in a cool place or in the refrigerator for up to a week.
"SICILIAN VERDELLO LEMON": THE CITRUS OF SUMMER
" Sicilian Verdello Lemon " is a very valuable citrus, tipically of summer, which is grown and harvested according to a biological process in order to maintain its organoleptic properties and its nutritional characteristics.
For these reasons and because of its different kitchen uses, Sicilian Verdello Lemon is one of the most useful citrus fruits of our daily diet.
Although, Sicilian Verdello Lemon's consume is growing, its use in the summer period is still lower than Yellow Lemon, which occupies higher market ranges both because it reflects the ideal of the classic Lemon with a perfect shape, both because in the common use, lemon must has a bright yellow coloration. Infact, the "lemon yellow" has become a specific color distincted from the normal "yellow".
It is better to always consume citrus fruits belonging to production and harvesting season. In addition, it is good to always know the origin of the purchased citrus fruits, preferably "Made in Sicily". The Green Valley Farm perfectly embodies the ideals of "Made in Sicily" in order to offer quality products and always guarantee the freshness of the same.
Peel the oranges, keeping aside about 80 g of peel, being careful to eliminate the bitter white part.
Wash and split the oranges and lemons of Sicily from the Green Valley into 2, completely organic, completely eliminating the filaments, benches and seeds, and put everything in a bowl.
Then place the oranges and lemons in a thick-bottomed saucepan together with the sugar with water and cook them for about 15 minutes on low heat and with the help of a wooden spoon stir until the mixture is boiling.
Drain the zest and add them to the jam while cooking, stir and continue to cook for about 15 minutes.
Pass the mixture with the immersion blender and cook until a good density of the pulp is obtained.
To establish the right density, just dip the back of a spoon into the jam: lift it and, if the mixture that remains attached falls into large drops, the jam is ready.
Pour it into glass jars and only when it has completely cooled cover with parchment discs and close tightly.
Keep the 0 km Sicilian orange marmalade prepared in a dry and ventilated place, preferably in the dark.
ORANGE AT THE YOGURT
Peel and peel, also removing the white skin of 2 organic oranges at zero km, cut them into slices.
Squeeze the other two organic oranges at zero km and pour the juice into a bowl.
Add the yogurt and sugar, mix, divide the mixture into 4 small bowls, distribute the slices of Sicilian orange and almonds on the surface and let the mixture rest in the fridge for 30 minutes before serving.
Remember to always use Sicilian organic oranges at zero km.
Do you know how to preserve Sicilian lemon juice?
Lemon is a citrus fruit with multiple uses, it has a natural acidity that makes its juice more durable.
Here's how. . .
Get a classic ice cube container and pour the freshly squeezed filtered Sicilian lemon juice.
Put the container in the freezer, so as to obtain mono doses of juice always ready for use!
SICILIAN CITRUS FRUITS. . .
Now we tell you a bit about history and mythology about Sicilian citrus fruits. . .
Let's start from Greek mythology, which tells that, on the occasion of the marriage between Jupiter and Juno, the goddess Earth would have planted joy, in a garden located on an island (Sicily?), Some trees with spherical fruits gold, citrus fruits, symbol of love and fruitfulness.
To avoid theft, Jupiter would have put three girls called Esperidi (Egle, Esperunda and Aretusa, daughters of Atlas and the goddess Night) in custody of the garden, who inebriated the days with a sweet song.
From this narration derives the auspicious meaning, linked to the wedding, which is attributed to orange blossoms. The custom of using orange flowers to decorate the clothes of the brides dates back to the time of the Crusades. Oriental knights gave them to their bride on their wedding day; the Saracen traditions attribute the value of fertility to the orange flowers.
SPONGE CAKE STUFFED WITH LEMON AND CREAM CREAM
DOSES FOR 4 PEOPLE
For the sponge cake
- 4 eggs
- 220 g flour
- 50 g starch
- 1 untreated lemon
- 1 glass of corn seed oil
- 150 g of sugar
- 1 sachet of baking powder.
For the Sicilian Lemon cream
- 150 g sugar
- 35 g starch
- 1 untreated lemon
- 1 egg
- 300 ml of water
- Green Valley Farm Limoncello of Sicily
We begin to prepare the sponge cake, whisk the eggs and sugar with the whisk, add the oil, sift the flour and starch together. Incorporate the zest of half Sicilian lemon and yeast.
Butter a baking sheet and pour the mixture which will cook for 50 minutes at 150 °.
While the sponge cake cools, prepare the Green Valley Farm Sicilian Lemon cream.
The preparation of the Green Valley Farm organic Lemon cream (with edible peel), firstly beat the egg with the sugar and at the same time add the starch, the half peel of organic lemon (with edible peel) of the Green Valley Farm and the juice of 1 organic lemon (with edible peel) from Green Valley Farm.
In the meantime, bring 300 ml of water to a boil and pour the mixture, stirring constantly until it thickens.
Cut the ready made sponge cake horizontally and wet it with a mix of 2 cups of Sicilian limoncello from the Green Valley Farm and 1 of water, pour the cream, cover the cake with the other layer. Finish with a coating of cream and slices of organic lemon (with edible peel) from the Green Valley Farm.
Citrus Limon, originating in India and Indochina, is defined as an evergreen plant of the Rutaceae family.
The White Zagara Lemon Plant, a variety of Citrus Limon Lemon, of particular typical Sicilian value. The White Zagara has an abundant flowering and consequently a consistent production of Fruits.
The fruit of the lemon botanically called hesperidium, has an elliptical shape, is yellow in color and has a tip called "umbo". The peel is thick and is rich in glands that contain very fragrant essential oils. The plant of White Zagara lemon can reach a maximum height of 6 meters, has irregular and thorny branches.
Lemon does not require systematic pruning, and therefore the cuts are usually linked to particular needs, such as the elimination of parts affected by diseases such as badly dry and to aerate particularly dense foliage.
The low environmental impact solutions in an organic cultivation is that of adequate nutrition, without excess, the lightening of the crown if too thick and the irrigations only under the crown, which do not wet the aerial part.
In some cases, Pianta di Zagara Bianca is affected by Mal Secco, a fungal pathology that affects the internal conducting vessels leading to the drying up of the plant or even only of a part. The defense against the badly dried lemon of White Zagara has always been difficult, so much so that the only real solution is genetic resistance, and therefore the choice of resistant or tolerant varieties.
The lemons, contrary to what one might think, do not create the inconvenience of stomach acid which can instead be caused by a high consumption of oranges: on the contrary, they have a balsamic effect on the stomach and are very healthy. They are also very rich in vitamin C, which in addition to preventing flu, helps in the assimilation of iron.
Lemons are also used a lot in cosmetics and perfumery, as well as in the preparation of the well-known limoncello liqueur, which can also be done at home. A little unusual, but a must try, is the lemon jam.
THE LEAVES OF ORANGE ALL THE BENEFITS
Green Valley Orange Leaves have incredible health benefits.
In fact, it is possible to use them to make a relaxing tea, which reconciles sleep. For centuries they have been used in the field of medicine, thanks to their sedative properties, especially used for patients suffering from nervous breakdowns.
In addition to decreasing anxiety levels, they have antispasmodic properties, interesting for treating stomach colic and for blocking diarrhea, both among children and adults. The orange leaves of Green Vally reduce the increase in body temperature caused by diseases.
An infusion with Orange leaves recommended by the Green Vally Farm:
• 5-6 orange leaves
• ½ liter of water
Boil some water and once it comes to a boil add 5-6 drops of orange for 5 minutes, this infusion helps to calm nervousness and calm situations of hysteria and epilepsy.
Recommended to drink 2-3 cups a day.
Tangerines Sicilian gelo
- Tangerines juice of ciaculli 500 gr;
- Sugar 100 gr
- Corn starch 50 gr
- Preparation for about 6 people
Peel the tangerines of Sicily removing the stalk, squeeze the juice and heat a part in a saucepan over a low heat.
Drain the warmed tangerine juice by removing all the seeds you find inside and dissolve the sugar first and, little by little, stirring with a whisk to prevent lumps from forming, then blend everything in a mixer.
When the starch and the sugar are dissolved, add it to the already hot juice and, always on a low flame, continue to whisk with a whisk quickly.
After a few minutes, as soon as the liquid begins to take on a denser consistency, pour it quickly into the molds made with the edible peels of the tangerines themselves, leave to cool and place in the refrigerator.
The orange juice and its benefits
The benefits of orange juice are many, in fact, vitamin C is essential for the health of the body. But what we often ignore is the difficulty the body has in assimilating it, most of this vitamin is in fact expelled, or it evaporates while being handled, which is why once you have squeezed the orange, you must drink the juice immediately.
Vitamin C is infact highly volatile, and tends to reduce its presence as time passes. The ideal is not to wait more than a few minutes, just the time to fill the glass. If you want to drink a juice hours later, you must also consider the fact that juice will not have much vitamin to offer, but only some residue and if you intend to drink it after 12 hours you will not find a trace.
But did you know that by drinking orange juice you can lose weight?
The orange juice diet is simple to follow, it requires that you drink two liters of orange juice per day, a glass in the morning and the other halfway through the afternoon.
In this way the metabolism is accelerated and the elimination of toxins from the body is stimulated, remember the importance of freshly made juice and of high contents of vitamin C.
The "Sicilian Moor's Heads": A Sicilian Icon Born From A Tormented Love Story
The Moor's Head is a characteristic object of the Sicilian tradition that perfectly embodies the essence of Made in Sicily craftsmanship.
The "Head" or "Graste" (in the Sicilian dialect) are an ornament similar to a hand-painted ceramic vase and are generally made in pairs, since they depict the face of a man and a woman.
You can admire the streets of the island adorning balconies and ancient villas.
Daughters of a millenary tradition, these prestigious works of art are not generated by the artistic inspiration of a craftsman, but by an ancient legend that dates back to the time of the domination of the Moors on the island.
Legend has it that around the year 1100, in the Arab quarter of Palermo, the "Kalsa" quarter, lived a beautiful girl with eyes so deep that they seemed to mirror the Gulf of Palermo.
The young woman spent her days taking care of the plants on her balcony.
One day, from the height of his flowery balcony, he noticed that as soon as he saw her, a young Moor fell in love with her and did not hesitate to declare his love for her. The young woman, struck by the promise of love received, welcomed and returned the feeling of the young man with passion.
The young Moro hid a serious secret, he would soon have to leave Sicily to return to the East where his wife and children awaited him.
The girl disappointed and struck by this news, full of anger, in the night while the Moor had fallen into a deep sleep unaware of her own fate, seized the propitious moment and struck him mortally, cutting off his head; so it was that the maiden made, with her mowed head, a vase and put it on display outside on her balcony.
Planting inside the basil that grew luxuriantly and aroused the envy of all the inhabitants of the neighborhood who, in order not to be outdone, had specially built terra-cotta pots in the shape of a Moor's Head.
Today, Sicily holds the leadership of the sale of these beautiful works of art; in fact the Moor's Head represent a characteristic and unique object Made in Sicily.
With Sicilian Lemons
- Pure alcohol 1 lt at 95%
- Sicilian Lemons 6
- Water 1.5 lt
- Sugar 750 gr
Wash the Sicilian lemons, dry them and peel them, being careful not to cut the white part of the peel.
Drown the lemon peel in the alcohol, for 7/8 days, using a hermetically sealed container.
Let the edible lemon peels soak in a dark environment for at least a week, from time to time, shake the container, you will find that, while the peels turn pale, the alcohol takes on the original color of the lemons.
After this phase, boil some water in a pot for 10/15 min., Then slowly add the sugar, stirring constantly until it is completely dissolved, once this process is complete let it cool.
Then add the water with sugar to the alcohol and lemon peel and stir for a few minutes, at this point, all that remains is to filter everything and pour it into glass bottles.
The longer the maceration period is and more intense the taste will be, so do not rush to taste it, but wait a few more days and your Sicilian limoncello will be even better.
We recommend using only organic lemons as the peel, the main ingredient of the final product, must not contain any chemical components to protect your health.
The Lemon And Its Properties
Lemon Is A Fruit Of Numerous Properties, Able To Make Considerable Health Benefits.
The lemon and its properties are often underestimated, in fact, this fruit, counted among the winter fruit, is one of the Sicilian citrus fruits most familiar to us.
It is used in the kitchen to flavor meat and fish, for tasty and tasty tangerines, but not everyone knows that lemon juice and its properties are beneficial and really extraordinary, but not only to flavor foods but, as a real healthy drink .
The fruit of the lemon contains, within it, about 30% of the juice of what is the total weight, which contains citric acid, calcium and potassium citrates, mineral salts and trace elements such as iron, phosphorus, manganese, copper, large amount of vitamin B1, B2 and B3, carotene, vitamin A, vitamin C and vitamin P.
In 100 grams of Sicilian lemon we find only 11 calories of which:
- Carbohydrates 2,30 gr;
- Protein 0.50 gr;
- Fibers 0,2 gr;
- Fats 0,1 gr.
The lemon peel, edible, fragrant and aromatic, contains antioxidants and good fatty acids; reduces cholesterol and prevents tumors. The white part below, called albedo, is rich in bioflavonoids that work in synergy with vitamin C.
There is also pectin, a fiber that fights cholesterol.
Overall, we can say that the Sicilian lemon boasts various antioxidants and vitamins (A and B), and excels in the content of citric acid and minerals. The first is a thirst-quenching and digestive substance, protective of the mucous membranes found in the stomach and intestines, important for fixing calcium, a mineral contained in lemon together with magnesium, iron (which is absorbed thanks to vitamin C), potassium and phosphorus.
All these minerals promote the basicity of the organism; in fact the Sicilian lemon, in spite of the acid taste, is alkalizing. It is also hypotensive, antidiabetic and antirheumatic, fights anemia and infections, loss of appetite and aerofagia, protects the capillaries and the heart, promotes diuresis and thins blood.