I’ve got sunshine on a cloudy day, what can make me feel this way? Ojai Pixie tangerines of course.
Ojai Pixie Bars, a sunny little jewel for the season. When winter’s dark days begin to end, that’s when the sunshine appears. This is also when the one-of-a-kind Ojai Pixie Tangerines appear.
I have been raving about these little jewels on the blog, it’s time to try them for your self.
OJAI PIXIES
A little history. These facts are from Melissa’s produce “this seedless variety is the result of open pollination of Kincy, King and Dancy mandarins. Popular backyard trees in Ojai, California, they bear small to medium-sized citrus, having pebbly textured, yellow-orange rinds with loose skins that peel easily. The segments separate neatly for a quick snack, making them a great choice for eating out of hand.”
BUT in the beginning citrus breeder Howard Frost obtained the parent seed in 1927. Actual development and testing of the fruit didn’t begin until many years later, at UC Riverside. UCR breeders spent a years planting out trees to see how they would grow under different conditions and what their fruit was like. In 1965, UCR breeders James Cameron OJand Robert Soost finally released the Pixie, which they recommended only as a “backyard tree.” A little food fact.
MELISSA’S PRODUCE
Melissa’s Produce provides a source of easily attainable gourmet produce in local supermarkets, which I really appreciate after moving out of LA. Look for Pixie’s March through May, so grab them while you can. I have worked with Melissa’s Produce many times on my blog, they have provided me with samples for development of recipes, such as Hatch New Mexico Chile and Springtime favorite Risi e Bisi.
PIXIE TANGERINE BARS
I love classic lemon bars, so what’s not to love about Pixie Tangerine Bars? They are made with the same technique as lemon bars, but tangerine juice is used to create the filling. A buttery shortbread crust makes the base, then the cooked buttery filling is poured into the crust to bake.
A word on the filling, which is really a version of tangerine curd. Be sure to cook the filling until it is thick and coats the back of a spoon. It needs to be thick so after baking in the shell it will set up, do not rush it. Also, when doing the final bake watch the crust edges and if they are getting too brown cover very carefully with a thin strip of foil. Use care not to disturb the filling.
IN THE BIJOUXS KITCHEN
Truth be told I am guilty of both rushing the filling and the crust edges getting too brown. In my defense, my new life has dealt me a very old tired kitchen, not like my beloved kitchen in my beloved Spanish Bungalow. My oven bakes unevenly and burns in places, but I carry on, thankful I have an oven at all. I dream of maybe a kitchen redo.
Enjoy the Springtime little jewel from the Bijouxs Kitchen.
Disclosure: Melissa’s Produce sent the Ojai Pixie tangerines for recipe development.
As always, enjoy. B
