We will send you whichever orange is ready this week from Conscious Ground in the Byron Bay hinterland. Some weeks that will be a Navel. Other weeks it will be a Valencia. Both are certified organic, both are grown in the same living soil on the same regenerative agroforest farm, and both are excellent. Here is the difference so you know what to expect. Navel oranges are the classic eating orange. Seedless, easy to peel, deeply sweet and juicy with a rich flavour that peaks in winter. If you are peeling an orange over the sink or packing one in a lunchbox, this is the one. Valencia oranges are the juicing orange. Thinner skinned, a little tangier and extraordinarily juicy. They have seeds but more flavour per squeeze than almost any other variety. If you are making fresh orange juice, a dressing or a sauce, Valencia is what you want. Both varieties are grown by May and Richard at Conscious Ground, a certified organic agroforest farm on Myocum Road in the Byron Bay hinterland. No wax. No post-harvest sprays. Just fruit grown in soil that has been carefully regenerated over years of organic and biodynamic practice. How to use: Eat fresh out of hand, Navel is particularly easy to peel. Juice for breakfast, Valencia will give you the best glass of juice you have had in a while. Segment and add to salads with radicchio, fennel or beetroot.Zest the skin into baking, dressings, marinades and sauces. Squeeze over roasted carrots, sweet potato or chicken in the last few minutes of cooking. Make a simple vinaigrette with fresh orange juice, olive oil, a little mustard and honey. How to store:Store at room temperature for up to a week, or refrigerate to keep fresh for 2 to 3 weeks. Bring to room temperature before eating for the best flavour. Once juiced, keep in a sealed jar in the fridge and drink within 2 days. Grown by May and Richard at Conscious Ground, Myocum NSW. SXC Certified Organic No. 25227. Follow their story at consciousground.com and @consciousground on Instagram.
