Combine sweet satsumas with collard greens in salad

One of the real pleasures of cold weather is the arrival of fresh citrus. Yes, you can buy an orange or a lemon any time of the year, but if you want local citrus fresh off the tree, you need to wait for November and the months after.

Kim Jones of Bethel Oaks Farm in Monticello, Florida, grows satsumas as well as navel and Hamlin oranges, lemons, mandarins and shiranui, a large Japanese mandarin with a big neck that makes it easier to peel. Bethel Oaks Farms has 2,800 trees on their Monticello property.

“The satsumas are by far our favorite. Our grandchildren go crazy over them. They love the sweetness. They’re easy to peel and you don’t get juice all over you. That’s why the children love them, but I just think they have better flavor than a lot of the other citrus.”

Jones and his wife Angela organized “Florida Georgia Citrus” to encourage other growers north Florida and southwest Georgia to plant more citrus trees. Across north Florida and south Georgia, there are 12,000 trees farmed by associates of Florida Georgia Citrus.

For many years, citrus growing in the Southeast has been concentrated in central and south Florida. But researchers are the University of Florida and the University of Georgia have been working on breeding cold hardy citrus. “Between these new cold hardy varieties and improvements in ways to protect our trees from freezing, we are able to grow citrus further into Georgia.”

Florida Georgia Citrus buys fruit from the citrus growers in the area and then cleans and packages the fruit at the packing shed in Monticello. They also produce satsuma juice there. Some is sold fresh, then some is flash frozen to 20 degrees below zero. Some is sold to local microbreweries like Lake Tribe Brewery in Tallahassee that produces Lake Tribe Satsuma Wheat Beer. Some juice goes to a processor that turns it into jelly and syrup.

“The jelly has been a big hit. Several restaurants are using it as a condiment on their burgers, for example. The syrup is great for waffles and biscuits, or to baste chicken or fish. And the adult beverage folks are using the juice in drinks like satsu-tinis, satsu-mosas and satsuma old fashioneds.”

His fresh satsumas are available from early November into mid-December. “The fresh fruit will hold about three weeks without any refrigeration. With refrigeration, it will last 60 days if the fruit has been waxed. About 70 percent of our fruit will be sold fresh. We’ll process the rest.” Florida Georgia Citrus products are available at the Bethel Oaks Farm store open through January, or on their website,

For those interested in growing citrus in their backyard, Jones recommends reaching out to the Cold Hardy Citrus Association and the Georgia Citrus Association. “These are great resources for people who want to grow citrus in their backyard.”

Collard Greens Salad with Satsuma Vinaigrette

This is a recipe adapted from one created for Georgia Grown by executive chef Holly Chute. We’ve cut the full recipe in half, but if you’re facing a big bunch of collard greens, you’ll want to double to the original size. The salad is delicious after a day, but those substantial collard leaves will keep the salad tasty for a few days more.

To keep it in the Georgia Grown family, Chute recommends using pecan oil. You can find it at local farmers markets and at specialty cookware stores or at the Buford Highway Farmers Market. If all else fails, use canola or sunflower seed oil.

If there’s no satsuma juice on hand, juice from tangerines or clementines will work in its place.

6 cups shredded collard greens, stems removed before shredding

1/4 cup pecan oil, divided

Kosher salt and pepper

1/2 cup slivered red onions

1/2 cup satsuma juice

2 tablespoons apple cider vinegar

1/2 teaspoon minced garlic

Segments of satsuma and sunflower seeds, for garnish

In a large bowl, combine collard greens with 2 tablespoons pecan oil and kosher salt. Massage greens until they become wilted. Add onions to bowl and mix well.

Make dressing: In a separate bowl, combine remaining 2 tablespoons pecan oil, satsuma juice, vinegar and garlic. Season to taste.

Pour dressing over greens, mix well, then refrigerate several hours or overnight. Serve garnished with sunflower seeds and satsuma segments, if desired. Serves: 6

Per serving: 109 calories (percent of calories from fat, 75), 1 gram protein, 6 grams carbohydrates, 2 grams fiber, 9 grams fat (1 gram saturated), no cholesterol, 8 milligrams sodium.

Reader Comments ...

Next Up in Food

What does cream of tartar do? And other food questions answered
What does cream of tartar do? And other food questions answered

The Washington Post Food staff recently answered questions about all things edible. Here are edited excerpts from that chat. A: Yes, the easiest thing would be to freeze the juice and the zest (separately). - Joe Yonan A: Cream of tartar shows up in retro baking recipes because, as an acid, it helps activate baking soda. (Baking powder combines the...
Alpharetta taco spot to host grand opening this weekend and other Atlanta dining news from the week
Alpharetta taco spot to host grand opening this weekend and other Atlanta dining news from the week

Here are the stories that made a splash in the Atlanta food world this week. Tacos are on the menu at Chronic Tacos / Photo from the Chronic Taco Facebook page California-based taco chain Chronic Tacos is set to open its first Georgia location this weekend, and is celebrating with giveaways and samples. The grand opening will take place...
Beer Pick: Three Taverns Lord Grey
Beer Pick: Three Taverns Lord Grey

Credit: Three Taverns For a while now, the Three Taverns tasting room, dubbed The Parlour, has been a place to test out new beers on draft that sometimes later show up on the shelves at retail outlets. By popular demand, the latest can offering, Lord Grey, a tart ale with Earl Grey tea from the Sour Asylum Series, is a good ...
Find out which notables were named 2018 Georgia Grown chefs
Find out which notables were named 2018 Georgia Grown chefs

Chef Zach Meloy runs the show at Better Half. CONTRIBUTED BY HENRI HOLLIS Several familiar names were included in named to the 2018 Georgia Grown Executive Chefs list. Evan Cordes of Cast Iron, Zach Meloy of Better Half, Christian Rodriguez of High Road Craft Ice Cream, Jason Jimenez of Kitchen Six, Brian Jones of Kennesaw State University...
These tasty enchiladas take only 5 minutes in the microwave
These tasty enchiladas take only 5 minutes in the microwave

Enjoy this Mexican-inspired turkey and refried bean enchiladas dish that takes 5 minutes to make using a microwave oven. It’s topped with a spicy tomato sauce.  Esquites, or fried corn, is a typical Mexican side dish. Using diced onion and green peppers found in the produce department and frozen corn kernels, it takes only minutes to prepare...
More Stories