Sweet satsumas

• Recipe: Satsuma and Pomegranate Salsa

The best satsumas found anywhere will once again be featured at PCC. Rich Johansen’s ranch in Orland, Calif. supplies these sensational little treats that are high in vitamin C and virtually seedless. Truly, they are the sweetest, juiciest satsuma mandarins to be found, period.

That’s the good news. The downside is that Johansen’s Ranch was hit by a late April heat wave, which destroyed much of the blooms on this year’s crop, leaving Johansen with only 30 percent of his normal yield. So yes, we’ll still have Johansen’s sweet satsumas but the crop will be significantly smaller and prices will have to be higher.

To make sure we still have satsuma mandarins to feed your yen, we’ll be supplementing our supply from a few growers further south, Wild River Ranch and Capay Organics. Different dirt, different terroir, but more to choose from this year!

Satsuma and Pomegranate Salsa

Take advantage of seasonal fruits with this citrus salsa. Great on fish, chicken or simply with chips.

Makes 2 1/2 cups

• 5 satsumas
• 1 large pomegranate
• 1/2 cup diced red onion
• 1 Serrano chile, seeded and minced
• 1 clove garlic, minced
• 2 tablespoons fresh lime juice
• 1 tablespoon minced fresh mint or cilantro

Peel the satsumas. Trim away any large pieces of white membrane. Coarsely chop the fruit and discard the seeds. Transfer the chopped satsumas with juice to a bowl.

Cut the pomegranates in half. Squeeze the juice into a bowl. Using a fork, pick out the seeds and add to the juice. Discard any fragments of white membrane. Add the satsumas to the pomegranate and stir in the remaining ingredients. Chill 30 minutes before serving.