January heralds orange season in southern California. I have three productive trees and, while I look forward to all the fresh, citrus-y goodness, it can be overwhelming when you have a harvest like mine.
So, I've baked, simmered, dipped, squeezed, stuffed, and, of course, eaten oranges for the last two weeks. Here is what's left of my supply.
I know. I haven't even made a dent, and from what I hear there are people in the Midwest who would kill for my supply. Grass-is-always-greener anecdotes aside, do any of you have some recipes that require lots and lots of oranges? We're good cooks and adventurous eaters, so fire away!