Their bright cheery color and sweet size alone win me over with kumquats — not to mention the name. It just kinda rolls of the tongue. But it turns out I love the taste, too. It's not surprising since I'm a huge citrus fan, but I was always daunted by the thought of peeling each little itty bitty orb. Silly, I know now. I never realized you can eat the skin. Just pop the whole thing in your mouth for a bright burst of tart yet sweet.
I thought for my first try other than tasting one on its own, I would bake them into a quick bread. But while digging around online, I came across this thread on Chowhound. It has so many more great suggestions. I ended up throwing together a salad suggested by one commentor who had tried a similar one at Zuni.
Farro Salad with Kumquats
arugula, beet greens, or other leafy green
Toasted pine nuts or walnuts, optional
Cook farro as directed. Mix all and toss with olive oil and salt and pepper to taste.
I know, I know. Not exactly an exact recipe here, but come on. It's a salad. It's up to you. Put in however much you feel like. Add to it. Subtract. Skip the kumquats all together — well, don't go that far. They're the best part!
I had actually never tried beet greens either. I chopped them quite small in the salad since they are so bitter raw, but it was a perfect blend with the bright, tart citrus flavor.
I even blanched more of the beet greens, squeezed them dry and threw them in an omelette with some scallions. I guess my body was craving some dark leafy greens to make up for all the things like buffalo chili, Swedish meatballs and spare ribs we've been having in honor of winter!
I still have a handful of kumquats left in the refrigerator and may just try that quick bread yet.
Have a great weekend — try something new if you have the chance! You can check out some of the other new foods I've tried here and here.