Chef Dale gets a word in about kumquats as a welcome winter citrus in this month’s Garden and Gun, Dec 2011/Jan 2012
{“Kumquats arrive in the cooler months when dishes tend to be richer,” says Peter Dale, chef at The National in Athens, Georgia. “They bring just the right amount of bright citrus flavor to balance a hearty dish like braised white beans with ham hocks.” Dale also likes to serve them in a salad tossed with roasted beets, pomegranate seeds, pecans, arugula, and feta cheese.}
Look out for this beet and kumquat salad on our menu, as well as kumquats served with fish and other hearty winter dishes in the upcoming weeks.
