Oranges (Citrus sinensis) are thought to be a hybrid of pomelos and mandarins. Types include Valencia (often used for juice and generally available starting in April), Navel (distinctive “belly button” on the blossom end), and Blood (deeply red flesh with sweet juice). Cara Cara is a variety of navel orange with salmon-colored flesh. Orange trees produce three essential oils used in perfumery and aromatherapy: oil of orange from the rind, petitgrain oil from the twigs and branches, and neroli from the flowers. Orange blossom water is commonly used in Middle Eastern cooking.

In Season

January, February, March, April, May, June, July, August, September, October, November, December

Recipes with Oranges

Fall Harvest Punch

Dillon Lockwood and Alex Smith, Novela

Grilled Little Gem Salad with Oranges, Feta, and Pistachios

Adam Timney, Starbelly

Rice Salad with Orange and Arugula

Jamie G. Dougherty, Food & Body Coach

Caramelized Fennel Soup with Fava Bean and Orange Relish

Mark Richardson, Four Seasons Hotel San Francisco

Articles about Oranges

August 01, 2014

Rabbits, Pigs, and Herbs in Marin County

Take a behind-the-scenes look at Devil’s Gulch Ranch and Allstar Organics in Nicasio.

July 31, 2014

Volunteers of the Month: Summer Interns

CUESA says farewell and thanks to our summer interns, Janelle, Henry, and, Sarah.

July 25, 2014

The Great Tomato Debate

Confused by terms like heirloom, open-pollinated, hybrid, and GMO? We’ll help you sort them out.

July 18, 2014

Meet Marcy

CUESA is excited to welcome our new executive director, Marcy Coburn! Find out what inspires her work.

July 11, 2014

Farm Tripping

Summer is prime time for agritourism. Here’s our list of local U-picks, tours, and other farm fun.


CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to cultivating a sustainable food system through the operation of the Ferry Plaza Farmers Market and its educational programs. Learn More »