In my last post, you heard about my trials and tribulations as a child against my arch enemy the orange! I also shared one of my favourite green cleaners with you! I hope you have had a chance to make a batch of your own.
Another favourite use for the orange peels is to cook with them. Sometimes a recipe calls for just orange zest, but I have no need for the fruit and I am not hungry enough to eat it. In order to prepare myself for this eventuality, I will zest the oranges before peeling and sectioning the oranges. Then I put these fine shreds into a small wide mouth mason jar which is stored in the freezer. I make sure to put the new zest at the bottom if there is already zest in the jar (last in, first out). So the next time I need zest but no orange, I am prepared!
Sometimes, I already have two jars of cleaning solution in the fridge and have sectioned a number of oranges for a salad. Now what? I don't want to waste that gorgeous peel so I remove the pith from the orange peel with a really sharp knife. Then toss it into, yes, a small wide mouth mason jar, and store it in the freezer until I need it. When I use this orange peel, I will finely chop it as you will see later.
I have prepared a short video tutorial to show you how I remove the pith. If you use a really sharp knife, you will be able to run it horizontally along the peel to remove the white pith. Mind your fingers!