Grateful Davis Organic Farm

I got introduced to blood oranges on a trip to Paris, where fresh-squeezed, dark orange-red juice could be found in the epicerie down the street. Since then, blood oranges have been disappointing, mostly supermarket fruit that was dried out or frozen and tough. That is, until this week, when I received my first box of Tarocco blood oranges from Grateful Davis. The aroma and color of the first orange I opened was wonderful and tasted divine -- like a complex, earthy, fruity combination of burgundy with orange, deep, earthy, flowery and complex all at once. Jo Robinson, in her book, Eating on the Wild Side, says that blood oranges "could be called the connoisseur's citrus because of their nuanced flavor." Indeed! That they contain a goodly component of a valuable nutrient, anthocyanin, is bonus and makes regular oranges now look and taste, well, pale and too sweet, by comparison. I'll be back for more!