Friday, September 30, 2016

We Have Your Fresh Oranges

For over 30 years we have been a part of the fresh-squeezed orange juice industry. Sunburst 

Oranges offers its services and knowledge to provide the OJC (Orange Juice Connoisseur) the best orange available, at any given time of the year, to make the finest, premium, freshly-squeezed juice possible.


Three steps to home squeezed orange juice...

1. Pick Box Size - 3 sizes to choose from:


(enough to make approximately 10 glasses of juice)


(enough to make approximately 18 glasses of juice)


(enough to make approximately 30 glasses of juice)

2. Pick Shipping Frequency

• One time • Every 2 weeks • Once per month

3. Pick Shipping Period

Every 2 weeks - 15% discount

Once per month - 10% discount

Varieties of oranges will vary during different months of the year. Each box contains a variety description, origin, hints to achieving the best flavour profile for that particular variety as well as a standard guide to sanitation and storage to best protect and preserve your work.

Get the freshest juice possible – click on link of your choice of size above to get started

Are you looking for Lemons to use as gifts for a business associates, family or friends? A quick visit to http://sunburstoranges.com can solve all of your fresh gift giving adventures. We sell only the finest selections and the freshest citrus you can buy.

Presented By:
Sunburst Oranges
180 South “E” Street
Porterville, CA  93257
559-561-3391

Thursday, September 29, 2016

In Season September Oranges

Varieties and Availability

The most popular varieties are Navel (available June to October) and Valencia (available March to October). Other less common varieties are blood oranges (available September to November) and sour-tasting Seville oranges (available June to September).

Buying

Look for fruit that is brightly coloured. They should feel heavy for their size and not have any wrinkled or discoloured patches on the skin.

Storing

Store at room temperature, out of direct sunlight, for 3–5 days. Store in the fridge for 1–2 weeks.

Preparation

Simply cut into segments and serve, or peel away the skin, remove pith and break into segments.

5 quick ways with oranges

For a quick and easy salad, combine fennel (stems and fronds cut from bulbs, then bulbs cut in half and finely sliced), crumbled feta and 2 oranges, peeled and sliced. Drizzle with 1 tablespoon olive oil and 1 tablespoon balsamic vinegar. Garnish with fennel fronds.

Make a vinaigrette to dress salad. Mix 2 tablespoons olive oil with 1 tablespoon balsamic vinegar and juice from half an orange.

Use orange juice in a marinade for pork. Combine the juice and zest of 1 orange with 1 tablespoon olive oil, fresh rosemary and crushed garlic. Marinate meat for 15–30 minutes.

Make a quick orange cake. Preheat oven to 180°C. Beat 50g butter and 1/2 cup sugar until smooth. Add 1 egg, juice and zest of 1 orange and combine. Sift in 1 1/2 cups of self-raising flour and stir until smooth. Pour into a greased cake tin and bake for 35 minutes.

For a super-quick dessert, peel and thickly slice oranges. Sprinkle with brown sugar and cinnamon. Grill until sugar begins to bubble. Serve with ice-cream or low-fat custard.

When to harvesting oranges vary depending upon the variety. Picking oranges may occur any time from as early as March to as late as December or January. It’s helpful to know what variety of orange you have to determine the right time for picking oranges.

Are you looking for the perfect wholesome fruits to use as gifts for a business associates, family or friends? A quick visit to http://sunburstoranges.com can solve all of your fresh gift giving adventures. We sell only the finest selections and the freshest citrus you can buy.

Presented By:
Sunburst Oranges
180 South “E” Street
Porterville, CA  93257
559-561-3391

Tuesday, September 27, 2016

Squeezing Oranges to Reduce Waste

Many may see the peel of an orange as an obstacle -- something they must defeat and discard in order to enjoy the sweet pulp inside. However, a new line of thought values the outside of the orange just as much as the inside. 

Over 31 million tons of citrus fruits are produced globally each year, and Brazil and the United States alone produce about 38 percent of the world's oranges. The peels that are wasted after juicing, which account for 50 percent of the orange, are usually eliminated by burning, which produces carbon dioxide and other greenhouse gases, or dumping into landfills, where the oil from rotting peels percolates into the soil, harming plant life. In some cases, juicing plants both dry and detoxify their peels so they can be used in cattle feed, but even this process can be time-consuming and costly.

Chemists James Clark and Lucie Pfaltzgraff from the University of York in the U.K. proposed a solution to this unsustainable cycle at the recent Green Chemistry & Engineering Conference in Washington, D.C. The researchers have developed a one-step method that uses high-intensity microwaves at low temperatures to extract chemicals in orange peels for many uses. 

These valuable chemicals include limonene, which can be used as a fragrance, in household cleaners and as a solvent holds promise to replace petroleum-derived products; pectin, often used in cosmetics, pharmaceuticals and in foods like jellies; and cellulose, which is used as a thickening agent or can be converted into a solid biofuel.  

The project, known as OPEC (the Orange Peel Exploitation Company), began as a collaboration last year between the University of York, University of Sao Paulo, Brazil, and the University of Cordoba, Spain. Clark first presented the idea at the British Festival of Science last September, where he discovered that there was a good deal of interest in the initiative.

"Some companies have come along expressing interest in products, or equipment, or in the possibility even of building a bio-refinery where you could actually process the peel in one location to make products," Clark said.

Since then, the team has been working with small-scale juicers in Brazil, southern Europe, Africa and London to utilize these untapped feedstocks. Their goal is to install a microwave processor close to an existing juicing facility, creating a way to profit from the chemicals and fuel created from the waste. This would benefit small juicers and other facilities that have to pay for their peels to be taken away. 

The emergence of these bio-based industries is an essential step in maintaining a sustainable economy and society in the future, according to Paul Anastas, founder of the Green Chemistry & Engineering Conference and Yale’s Center for Green Chemistry and Green Engineering in New Haven, Conn.

"The efforts to combine the best of science and innovation with the best of business and commercialization are tremendously important, and I applaud Professor Clark and all involved with this effort, as well as the many other efforts going on in this era," Anastas said. 

Microwave processing orange peels has the potential to be beneficial to other juicers, according to Paul Winniczuk, quality assurance manager at juice producer Sun Orchard, in Haines City, Florida. Sun Orchard has a policy to produce "zero-citrus-waste," in which they pay for their peel to be picked up and sent out to multiple farms as cattle feed. 

"I guess it all depends on the cost of the whole system," Winniczuk said. "If it was something that was cheaper than what we currently do, then it could be a viable alternative."

Clark and Pfaltzgraff are also experimenting with other citrus and food waste, including lemons, rice in Vietnam, sugar in Brazil, and various cereal straw and tea farming waste in the U.K.. A large-scale processing facility located in York will be fully operational this month, after which they’ll be running trials with orange peels and eventually other bio-waste like fruit and vegetable peels and cereal straws..

Are you looking for gifts for a business associates, family or friends? A quick visit to http://sunburstoranges.com can solve all of your fresh gift giving adventures. We sell only the finest selections and the freshest citrus you can buy.

Presented By:
Sunburst Oranges
180 South “E” Street
Porterville, CA  93257
559-561-3391

Monday, September 26, 2016

Candied Orange Slices Dipped in Chocolate

These fresh Sunburst Orange delicious orange slices are the reak key to the flavor.. These tangy oranges and creamy chocolate are an unbeatable combination. They look fancy and colorful, and are easy to make.

Ingredients
    
4 valencia oranges
2 cups water
3 1⁄2 cups granulated sugar
3 cups granulated sugar, as needed for coating
2 lbs semisweet chocolate, chopped into small pieces (reserve a 2-ounce chunk)

Directions

Cut the oranges in half lengthwise, with the cut side down slice the oranges crosswise into 1/4-inch slices, (you will have 1/2 of a slice of orange:DO-NOT peel),discard the ends.

In a 10-inch saute pan combine the water and the 3 1/2 cups of sugar, stir to blend, then bring to a boil over medium heat.

Add the orange slices, separating them, and simmer them gently for 1 hour uncovered; peroidically dunk any floating slices.

Remove from heat and cool to room temperature.

Remove the orange slices, with a slotted spoon and transfer to a cooling rack set over a baking sheet to let drain and dry for 24 hours; NOTE; I dryed them in my oven set for for baked goods, or if oven has a pilot light, this worked great if it is a damp day.

After drying the slices, toss them in the granulated sugar and reserve them, do not stack them as they will stick together.

While you are coating the orange slices with the sugar, have the chocolate melting slowly in the top of a double boiler over 120 degree water: Chocolate can be melted in the microwave.

When all the chocolate is melted and creamy and registers 100 degrees on an instant themometer, remove the top section from the double boiler.

Add the 2-ounce of chocolate and gently stir until the thermometer reads 88 degrees to 91 degree, then remove what remains of the chunk of chocolate.

Now dip the orange slices 2/3 of the way into the chocalate; gently scrape off excess chocolate against the side of the pan.

Place the orange slices on a sheet of wax paper to set.

Work quickly with the slices if the chocolate becomes to thick for dipping, place it over the 120 degree water again until it reaches 88 to 91 degrees.

Makes 50 slices

Are you looking for gifts for a business associates, family or friends? A quick visit to http://sunburstoranges.com can solve all of your fresh gift giving adventures. We sell only the finest selections and the freshest citrus you can buy.

Presented By:
Sunburst Oranges
180 South “E” Street
Porterville, CA  93257
559-561-3391

Sunday, September 25, 2016

2016 Racing 2 Cure Golf Cart Raffle

Racing 2 Cure is excited to announce the inaugural Racing 2 Cure Custom Golf Cart Raffle in partnership with Custom Golf Carts (Braselton, GA).

This custom cart valued at $15,000 features:•EZGO Golf Cart with New Batteries
Pink Carbon Fiber Dashboard with Bluetooth Stereo, Marine Grade Speakers
6" Lift Kit
LED Ground Effects Lighting - Featuring Pink Lights
Car quality paint job with Racing 2 Cure logos
High bank Luxury Lazylife Seats
12" Flat Black Custom Rims

From now till October 1, 2016 at 2pm est. you can donate $20 per a ticket online to have a chance to win this golf cart! All donations will help Racing 2 Cure continue the fight against cancer, one lap at a time, as well as fund the Inaugural #SpankCancer Recipient presented by Racing 2 Cure.

The raffle will concluded at Custom Golf Cart's shop during the 2016 Petit Le Mans Race Weekend at Road Atlanta; which is located right next to the track! You will still be able to obtain tickets during the race weekend, with the drawing tentatively being held at 4pm est, with a Facebook Live broadcast.

There will only be a maximum of 5,000 tickets sold. All donations for this raffle are non-tax deductible and official rules can be found here.

Get Your Ticket Now

Tickets are $20 per a ticket, please click the Donate button to make a donation for the amount corresponding to the number of tickets you would like. For instance, $100 donation would be for 5 tickets.

About #SpankCancer

#SpankCancer was originally founded in August of 2014 by Mimmo Alboumeh in an effort to raise money to support of Jonathan Billick as he began his fight with cancer.  In August of 2014, Jonathan was diagnosed with Stage 3C Melanoma Skin Cancer.  #SpankCancer was created to raise money in order to help Jonathan with the outside costs associated with his multiple surgeries and treatment.  After seven different surgeries and over 18 months of on-going chemo-therapy he was consistently out of work and unable to provide for the costs of normal day to day expenses.  It was through the help of Mimmo Alboumeh and the efforts of #SpankCancer that Jonathan was able to maintain focus on the fight at hand.

Are you looking for the perfect wholesome fruits to use as gifts for a business associates, family or friends? A quick visit to http://sunburstoranges.com can solve all of your fresh gift giving adventures. We sell only the finest selections and the freshest citrus you can buy.

Presented By:
Sunburst Oranges
180 South “E” Street
Porterville, CA  93257
559-561-3391

Friday, September 23, 2016

Oranges Right To Your Doorstep

For over 30 years we have been a part of the fresh-squeezed orange juice industry. 

Sunburst Oranges offers its services and knowledge to provide the OJC (Orange Juice Connoisseur) the best orange available, at any given time of the year, to make the finest, premium, freshly-squeezed juice possible. Three steps to home squeezed orange juice...

1. Pick Box Size - 3 sizes to choose from:


(enough to make approximately 10 glasses of juice)


(enough to make approximately 18 glasses of juice)


(enough to make approximately 30 glasses of juice)

2. Pick Shipping Frequency

• One time • Every 2 weeks • Once per month

3. Pick Shipping Period

Every 2 weeks - 15% discount

Once per month - 10% discount

Varieties of oranges will vary during different months of the year. Each box contains a variety description, origin, hints to achieving the best flavour profile for that particular variety as well as a standard guide to sanitation and storage to best protect and preserve your work.

Get the freshest juice possible – click on link of your choice of size above to get started

Are you looking for Lemons to use as gifts for a business associates, family or friends? A quick visit to http://sunburstoranges.com can solve all of your fresh gift giving adventures. We sell only the finest selections and the freshest citrus you can buy.

Presented By:
Sunburst Oranges
180 South “E” Street
Porterville, CA  93257
559-561-3391

Farming in Central Valley of California

California's Central Valley is a large, flat valley that dominates the geographical center of the U.S. state of California. It is 40 to 60 miles wide and stretches approximately 450 miles from north-northwest to south-southeast, inland from and parallel to the Pacific Ocean coast. It covers approximately 22,500 square miles about 13.7% of California's total land area (slightly smaller than the state of West Virginia). Bounded by the Sierra Nevada to the east and the Coast Ranges to the west, it is California's single most productive agricultural region and one of the most productive in the world, producing more than half of the fruits, vegetables and nuts grown in the United States. More than 7 million acres of the valley are irrigated via an extensive system of reservoirs and canals. The valley also has many major cities, including the state capital Sacramento; as well as Redding, Stockton, Modesto, Fresno and Bakersfield.

The Central Valley watershed comprises 60,000 square miles, or over a third of California. Its three main drainage systems are the Sacramento Valley in the north, which receives well over 20 inches of rain annually; the drier San Joaquin Valley in the south, and the Tulare Basin and its semi-arid desert climate at the southernmost end. The Sacramento and San Joaquin river systems drain their respective valleys and meet to form the Sacramento-San Joaquin River Delta, a large expanse of interconnected canals, stream beds, sloughs, marshes and peat islands. The delta empties into the San Francisco Bay, and then ultimately flows into the Pacific. The waters of the Tulare Basin essentially never flow to the ocean (with the exception of Kings River waters diverted northward for irrigation), though they are connected by man-made canals to the San Joaquin and could drain there again naturally if they were ever to rise high enough.

The valley encompasses all or parts of 18 Northern California counties: Butte, Colusa, Glenn, El Dorado, Fresno, Kings, Madera, Merced, Placer, San Joaquin, Sacramento, Shasta, Stanislaus, Sutter, Tehama, Tulare, Yuba, Yolo, and the Southern California county of Kern.

The Central Valley is outlined by the Cascade, Sierra Nevada, and Tehachapi mountain ranges on the east, and the California Coast Ranges and San Francisco Bay on the west. The broad valley floor is carpeted by vast agricultural regions, and dotted with numerous population centers. Subregions and their counties commonly associated with the valley include:

    North Sacramento Valley (Shasta, Tehama, Glenn, Butte, Colusa)
    Sacramento Metro (Sacramento, El Dorado, Sutter, Yuba, Yolo, Placer)
    North San Joaquin (San Joaquin, Stanislaus, Merced)
    South San Joaquin (Madera, Fresno, Kings, Tulare, Kern County)

There are four main population centers in the Central Valley, each roughly equidistant from the next, from south to north: Bakersfield, Fresno, Sacramento, and Redding. While there are many communities large and small between these cities (see below), these four cities act as hubs for regional commerce and transportation.

Are you looking for the perfect wholesome and gift to use as gifts for a business associates, family or friends? A quick visit to http://sunburstoranges.com can solve all of your fresh gift giving adventures. We sell only the finest selections and the freshest citrus you can buy.

Presented By:
Sunburst Oranges
180 South “E” Street
Porterville, CA  93257
559-561-3391

Thursday, September 22, 2016

Mandarin Oranges: Rising Stars of California Fruit Crops

Bakersfield, California; Along the Maricopa Highway at the southwestern end of the San Joaquin Valley, rimmed by hardscrabble hills and bobbing oil pumps, stretch miles of lush green groves bearing fluorescent mandarin oranges. Once home to cotton fields, this is now the epicenter of an epic agricultural boom that has industrialized a noble fruit and turned it into a rising star.

Since that expansion started in the late 1990s, California’s mandarin plantings have increased 10-fold, to 50,000 acres from 5,000. The state now harvests 92 percent of the nation’s mandarin crop, while Florida, troubled by citrus greening disease and obsolete varieties with seeds, has had its share drop to 8 percent, from 66 percent.

In the process, thanks to new offerings and deft marketing, mandarins — popularly known as tangerines — have become a fixture in the American fruit bowl. The country’s consumption of mandarins has doubled, to five pounds a year for every American, while orange sales have declined.

Mandarins may seem an unlikely candidate for a marquee fruit. The most complex and flavorful of citrus, they are correspondingly difficult to grow, as demanding as wine grapes in their requirements for terroir and horticultural prowess. At their finest, they are juicy, sweet-tart and intensely aromatic, but many store-bought specimens are dry and bland. Shippers and merchants often store them far past their peak, and the seeds in traditional varieties can put off consumers.

To get the best of the mandarin boom, it helps to understand the fruit’s history, varieties and seasons.

Native to China and northeastern India, mandarins are one of five original types of citrus (along with pummelos, citrons, kumquats and papedas) from which all others, like oranges and grapefruit, are derived. Until recently, because most mandarins were relatively small, delicate or full of seeds, they remained less cultivated than other citrus in the United States.

Several forces converged to ignite the California mandarin boom. Consumers increasingly demanded convenient, easy-to-eat fruits like blueberries and seedless grapes. In the 1970s, Spain started exporting clementines — seedless and easy to peel, with excellent flavor — to the Eastern United States, and that trade increased significantly after a devastating California citrus freeze in 1990.

Two varieties of seedless, easy-peeling mandarins, adapted to mechanized packing, became available to California growers, and horticulturists figured out how to grow seedless clementines, a type of mandarin, in the harsh climate of the San Joaquin Valley.

In the late 1990s, two companies with deep pockets and marketing savvy, Sun Pacific and Paramount Citrus (now Wonderful Citrus), gambled big with huge mandarin plantings on the Maricopa Highway, 25 miles southwest of Bakersfield, where they were isolated from other citrus whose pollen could make the fruit seedy.

Are you looking for the perfect wholesome and gift to use as gifts for a business associates, family or friends? A quick visit to http://sunburstoranges.com can solve all of your fresh gift giving adventures. We sell only the finest selections and the freshest citrus you can buy.

Presented By:
Sunburst Oranges
180 South “E” Street
Porterville, CA  93257
559-561-3391

Tuesday, September 20, 2016

Salmon with Orange-Fennel Sauce Recipe

Whether a recipe calls for fresh squeezed juice or simple slices, oranges are the star of the citrus fruit world pairing as easily with chocolate and they do with pork or salmon. Get a few from Sunburst Oranges and get cooking to bring bright flavor to your lunch time or dinner table.

Our Salmon with Orange-Fennel Sauce with oranges, fresh rosemary, and crushed fennel seeds add a subtle herb-citrus flavor to broiled salmon fillets. Make the marinade up ahead of time and store separately until ready to use.  The mild acidity of fresh orange juice cuts the richness of salmon. Be careful not to marinate longer than 20 minutes; as in ceviche, the citrus marinade can "cook" the fish. Crush the fennel seeds with a mortar and pestle, or place them in a zip-top plastic bag on a cutting board and crush with a heavy pan. You can prepare the marinade up to one day in advance and refrigerate in an airtight container until ready to use.

Ingredients

2 teaspoons grated orange rind
1/2 cup fresh orange juice
1 teaspoon chopped fresh rosemary
1 teaspoon fennel seeds, crushed
4 (6-ounce) salmon fillets (about 1 inch thick)
Cooking spray
1/4 teaspoon salt
1/8 teaspoon black pepper

Directions

Combine first 4 ingredients in a large zip-top plastic bag; add fish. Seal and marinate in refrigerator 20 minutes, turning once.

Prepare broiler.

Remove fish from bag, reserving marinade. Place fish, skin sides down, on a broiler pan coated with cooking spray; sprinkle with salt and pepper. Broil 10 minutes or until fish flakes easily when tested with a fork.

Bring reserved marinade to a boil in a small saucepan. Reduce heat, and simmer 3 minutes. Serve sauce with fish.

Yield: 4 servings (serving size: 1 fillet and about 1 tablespoon sauce)

Are you looking for Teas to use as gifts for a business associates, family or friends? A quick visit to http://sunburstoranges.com can solve all of your fresh gift giving adventures. We sell only the finest selections and the freshest citrus you can buy.

Presented By:
Sunburst Oranges
180 South “E” Street
Porterville, CA  93257
559-561-3391

Monday, September 19, 2016

California Farming Facts

California has been the #1 food & agricultural producer in the United States for more than 50 consecutive years. A nearly $54 billion dollar industry that generates over $100 billion in related economic activity in the United States every year… Help us keep it that way!

Did you know that California is the largest producer of commercial garlic, artichokes and all of the nation’s dried figs here in the U.S.?

Farming is Vital to Our Economy. California grows over 400 commodities and is the 5th largest supplier of food to the world. It leads our nation in production of at least 75 commodities. It is also the sole producer of 12 commodities including almonds, artichokes, dates, figs, olives & walnuts.

California Fish & Bird Population Also In Danger. The state’s fish population is also in a dangerous spot, prompting officials to ban fishing in drought-affected rivers and streams. In particular trouble are coho salmon, which cannot get to their native streams due to lack of rain, and Chinook salmon, whose nests were exposed when the Sacramento River level fell in early November.

The extended drought is endangering birds around the state. It’s already forced some waterfowl to change where they land and where and when they fly. And more months without rain will start to affect their breeding, scientists say.

“It is a persistent myth that 80% of California’s water is used on the farm. This simply isn’t true. California’s Department of Water Resources reports that about 41% of the state’s dedicated water supply is used by farmers, approximately 10% is used in urban areas for domestic purposes and commercial businesses, while 49% goes to the environment…In order to accurately account for statewide water use it is important to also keep track of water that has an environmental priority.”

“Many State and federal laws and regulations govern California water use. Some of them mandate that a certain amount of water be used for specific environmental purposes including wild and scenic stream flows, required Bay-Delta outflow, managed wetlands and wildlife refuges. In recent years water that once irrigated farmland or ran from taps in homes is now serving environmental purposes. That water was counted as human use before is being reallocated to the environment.”

“In order to accurately account for statewide water use it is important to also keep track of water that has an environmental priority.”

~ Department of Water Resources

El Niño Is Here ~ But Will It Make A Difference? August 16, 2016 El Niño is showering California with tons of water. But most of it is going straight out to the ocean. Why are we not taking advantage of this opportunity to recover from the drought?

While this past winter was wetter than the last several, the amount of rain and snow California received was still slightly below average. The precipitation was a welcome change, but one average winter does not solve several years of serious drought. Californians have been taking great strides in their commitment to water conservation, developing a lifestyle as opposed to a momentary quick fix. Saving water is just part of our lifestyle.

Knowledge is power. Stay informed & help us spread the word. It’s important that our leaders & government officials know we want our food to come from California.

Are you looking for the perfect wholesome and gift to use as gifts for a business associates, family or friends? A quick visit to http://sunburstoranges.com can solve all of your fresh gift giving adventures. We sell only the finest selections and the freshest citrus you can buy.

Presented By:
Sunburst Oranges
180 South “E” Street
Porterville, CA  93257

559-561-3391

Friday, September 16, 2016

September is National Food Safety Month

This year’s theme for National Food Safety Month (NFSM)! is “Notorious Virus”! Join us as we explore how to protect your family or guests from some of the leading causes of foodborne illness – Norovirus and Hepatitis A! Download our weekly activities, posters and infographics to keep your staff informed and engaged. Don’t forget to join the conversation on social media by using #NFSM and #NotoriousVirus.

National Food Safety Month was created in 1994 to heighten the awareness of food safety education. Each year, we feature a new theme and create free training activities and posters for the restaurant and food service industry to help reinforce proper food safety practices and procedures.

Viruses are carried by human beings and animals. They need a living host to grow. Viruses do not grow in food, but can be transferred through food and still remain infectious in food.

People can get viruses from food, water, or any contaminated surface. Foodborne illnesses from viruses typically occur through fecal-oral routes. Norovirus is one of the leading causes of foodborne illness. Norovirus is usually transmitted 
through airborne vomit particles.

Typically viruses are not destroyed by cooking. So, it’s important to practice good personal hygiene, such as correct handwashing, when handling food or when touching food-contact surfaces. The quick removal and cleanup of vomit is also important to prevent the spread of Norovirus.

It’s important to understand how to prevent viruses--specifically foodborne viruses--from making your family and guests sick. The most common foodborne viruses are Norovirus and Hepatitis A.

NOROVIRUS is often transferred to food when infected food handlers touch food or equipment with fingers that have feces on them. Food handlers who are sick with NOROVIRUS are a risk to others because they handle the food and drinks that other people will ingest. Washing your hands is key to preventing the spread of NOROVIRUS

According to the CDC, the amount of people who get sick from HEPATITIS A is decreasing largely due to a vaccine. But, it is still a concern in the restaurant and foodservice industry. In 2013, about 3500 people were diagnosed with HEPATITIS A
, so while the numbers are decreasing, they are still high. HEPATITIS Abis a highly contagious disease that causes the liver to become inflamed.

EPATITIS A  is mainly found in the feces of people infected with it. The virus is often transferred to food when infected food handlers touch food, utensels or equipment with fingers that have feces on them. Washing your hands is key to preventing the spread of  HEPATITIS A.

Similar to Norovirus, eating only a small amount of the HEPATITIS A virus can make a person sick. An infected person may not show symptoms for weeks but can be very contagious.

Get the freshest and safest juice possible – click on link of your choice of size above to get started

Are you looking for Lemons to use as gifts for a business associates, family or friends? A quick visit to http://sunburstoranges.com can solve all of your fresh gift giving adventures. We sell only the finest selections and the freshest citrus you can buy.

Presented By:
Sunburst Oranges
180 South “E” Street
Porterville, CA  93257

559-561-3391

Thursday, September 15, 2016

Become An Orange Juice Connoisseur

For over 30 years we have been a part of the fresh-squeezed orange juice industry. Sunburst Oranges offers its services and knowledge to provide the OJC (Orange Juice Connoisseur) the best orange available, at any given time of the year, to make the finest, premium, freshly-squeezed juice possible.

Three steps to home squeezed orange juice...

1. Pick Box Size - 3 sizes to choose from:


(enough to make approximately 10 glasses of juice)


(enough to make approximately 18 glasses of juice)


(enough to make approximately 30 glasses of juice)

2. Pick Shipping Frequency

• One time • Every 2 weeks • Once per month

3. Pick Shipping Period

Every 2 weeks - 15% discount

Once per month - 10% discount

Varieties of oranges will vary during different months of the year. Each box contains a variety description, origin, hints to achieving the best flavour profile for that particular variety as well as a standard guide to sanitation and storage to best protect and preserve your work.

Get the freshest juice possible – click on link of your choice of size above to get started

Are you looking for Lemons to use as gifts for a business associates, family or friends? A quick visit to http://sunburstoranges.com can solve all of your fresh gift giving adventures. We sell only the finest selections and the freshest citrus you can buy.

Presented By:
Sunburst Oranges
180 South “E” Street
Porterville, CA  93257
559-561-3391

Tuesday, September 13, 2016

Orange Marinated Flank Steaks

Are you looking for something very different and tasty for your family for the coming weekend? Here is an inexpensive cut of meat that will be very flavorful after a day in the orange based marinade.

Ingredients

Marinade:
2/3 cup dry red wine
1/2 cup fresh orange juice
1/3 cup fresh lime juice
1/2 cup honey
1/4 cup cider vinegar
1/4 cup soy sauce, preferably Kikkoman
2 tablespoons mild olive oil
1 1/2 teaspoons minced garlic
1 teaspoon finely grated orange zest
1 teaspoon Tabasco sauce
1/2 teaspoon ground cumin
1/2 teaspoon dried thyme, crumbled
1/4 teaspoon freshly ground black pepper

2 beef flank steaks (2 pounds each), marinated in marinade in the refrigerator for 12 to 24 hours

Directions

To make the marinade, combine all the ingredients in a shallow 14-inch glass baking dish and stir until the honey is dissolved. Add the flank steaks and turn to coat with the marinade. Cover and refrigerate overnight.

Bring the steaks to room temperature. Prepare coals for grilling or preheat the broiler. Drain the steaks, reserving the marinade. Place the marinade in a large skillet and bring to a boil over high heat. Continue boiling until the liquid is syrupy and mahogany-colored, about 10 minutes. Remove from the heat and let cool. (There should be about 1 cup of glaze.)

Brush the glaze on both sides of the steaks. Grill or broil the steaks 4 inches from the heat until nicely glazed, about 5 minutes. Turn and grill or broil 5 minutes longer for medium-rare steaks. Let the meat rest for 5 minutes before carving.

Transfer the steaks to a cutting board. If you broiled the steaks, reserve any pan drippings. Holding a sharp knife at a 45-degree angle, cut the steaks across the grain into thin slices. Transfer the meat to a warmed platter, top with the pan drippings, and serve immediately.

Are you looking for gifts for a business associates, family or friends? A quick visit to http://sunburstoranges.com can solve all of your fresh gift giving adventures. We sell only the finest selections and the freshest citrus you can buy.

Presented By:
Sunburst Oranges
180 South “E” Street
Porterville, CA  93257
559-561-3391

Monday, September 12, 2016

A Sincere Thank You To Our Military and First Responders

September is not a special month, but it is as fitting as any. With Labor Day and the remembrance of 9/11 it certainly does fit in with a month to call attention to the time and many sacrifices that those serving in our military and those we call first responders deserve.

The members of and the families that support our military and our first responders need to know that they are deeply appreciate and that we honor their many sacrifices. In too many instances the ultimate sacrifice.

Our military serves us around the clock, both at home and abroad. These folks rise to the call of duty every time they wake and report for duty. Their work always puts their life on the lone.. Some even having their lives taken to save sometime else. I can't even imagine what goes through someone's mind when they are headed to a call but what I do know is they don't get enough credit. It seems credit is only given when they make the save, but that's not how it should be.

Do you remember that every day our men and women serving in the Navy, Marines, Army, Coast Guard, National Guard and Air Force our do a near thankless job to make sure we are both free and protected?

Do you think of the thousands of men and women that serve and protect us, our friends and families by doing the multitude of tasks that law enforcement, be it Federal, State or Local, are called upon to do every minute, ever hour and every day? 

Please don’t think we are forgetting our other hard working and danger facing first responder of the fire department or paramedics. No, these men and women cannot be left off our list of those that need to singled out for honor and praise. Certainly not as an afterthought we pace in this part of our list the doctors and nurses that also work 24 / 7 to aid those of us who need help when we are at our most vulnerable. 

When you are in trouble your first call is a first responder. Dispatchers, Firefighters, Police Officers, Paramedics and EMT’s are our heroes. When we call, they are there and their jobs are far from easy. They work long crazy hours around the clock and rush to scenes helping complete strangers without thinking twice.

Are you looking for a wholesome and item to use as gifts for a business associates, family or friends? A quick visit to http://sunburstoranges.com can solve all of your fresh gift giving adventures. We sell only the finest selections and the freshest citrus you can buy.

Presented By:
Sunburst Oranges
180 South “E” Street
Porterville, CA  93257
559-561-3391

Friday, September 9, 2016

In the News: The National September 11 Memorial Museum Opens



The National September 11 Memorial Museum opened in 2014 as the country's principal institution concerned with exploring the implications of the events of 9/11, documenting the impact of those events and exploring 9/11's continuing significance.

The Museum’s 110,000 square feet of exhibition space is located within the archaeological heart of the World Trade Center site—telling the story of 9/11 through multimedia displays, archives, narratives and a collection of monumental and authentic artifacts. The lives of every victim of the 2001 and 1993 attacks will be commemorated as visitors have the opportunity to learn about the men, women, and children who died.

The monumental artifacts of the Museum provide a link to the events of 9/11, while presenting intimate stories of loss, compassion, reckoning, and recovery that are central to telling the story of the attacks and the aftermath.

Visitors to the Museum descend a gently sloped ramp as they make their way to the original foundation level, where the main exhibition space is located. The descent echoes the construction ramps used to build the original World Trade Center, which were placed again at the site in the aftermath of the attacks for removal of debris and to provide access for victims’ family members and others on the anniversaries of 9/11.

As visitors make their final descent to the exhibition level, they will pass alongside the Vesey Street stair remnant, the historic "Survivors' Stairs." On 9/11, hundreds escaped with their lives, fleeing down this stairway. Visitors will also see the remnants of structural columns that now delineate the footprints of the original Twin Towers.

There are prominent videos of the twin towers collapsing, photos of people falling from them, portraits of nearly 3,000 victims and voicemail messages from people in hijacked planes.

But behind the wrenching sights and sounds of the National Sept. 11 Memorial Museum lies a quiet effort to help visitors handle its potentially traumatic impact, from silent spaces and built-in tissue boxes to a layout designed to let people bypass the most intense exhibits.

If you are looking for the perfect citrus for yourself or as a gift for a business associates, your family or friends? A quick visit to sunburstoranges.com can solve all of your fresh gift giving adventures. We sell only the finest selections and the freshest citrus you can buy.

Presented By:
Sunburst Oranges
180 South “E” Street
Porterville, CA  93257
559-561-3391

Grilled Chicken Kabobs with Simple Lemon Orange Marinade

Grilling season has a few more weeks in most of the country. I couldn’t be happier. Lately I’ve found myself sizing up every last item in my kitchen with the single, fundamental question, “You Are Still Grillable?” Grilled chicken and veggie kabobs were the least strange of the options I thought of. Simple. Ultra-nutritious.

The marinade is a quick mix of freshly squeezed orange juice, tart lemon, olive oil, parsley, salt, and pepper. It adds brightness to the chicken without much of a lingering flavor—perfect if you’d like to serve the skewers with a bolder side dish or even with an accompanying dipping sauce.

Ingredients

    ¼ cup plus 2 tablespoons olive oil
    juice of 1 fresh Sunburst orange
    juice of 1 lemon
    4 garlic cloves, minced
    1 tablespoon finely chopped fresh parsley
    ¼ teaspoon salt
    ½ teaspoon freshly ground black pepper
    1 pound boneless, skinless chicken breast, cut into 1 ½-inch pieces
    1 red bell pepper, chopped into 1 ½-inch pieces
    1 green bell pepper, chopped into 1 ½-inch pieces
    1 yellow bell pepper, chopped into 1 ½-inch pieces
    1 red onion, chopped into 1 ½-inch pieces 

Directions

In a small bowl, whisk ¼ cup of the olive oil, orange juice, lemon juice, garlic, parsley, salt, and pepper.

Put the chicken in a gallon-sized resealable plastic bag and pour the marinade over it. Squeeze as much air from the bag as possible, seal the bag, and turn the bag in your hands a few times to ensure all of the chicken pieces are coated in the marinade. Refrigerate for at least 1 hour and up to 24.

Put the bell peppers and onion in a large bowl. Add the remaining 2 tablespoons of olive oil and toss well to coat all of the vegetables. Sprinkle them liberally with salt and pepper.

Prepare your gas grill on high heat. Remove the chicken from the marinade; discard the bag and marinade. Assemble the kabobs by threading a piece of chicken onto a skewer followed by a piece of bell pepper, a piece of onion, another piece of chicken, a pepper, and another onion. Repeat with all remaining ingredients. Once all skewers have been assembled, feel free to sprinkle them again with freshly ground black pepper and salt before grilling for added flavor.

Grill for about 8 minutes; flip; then grill for an additional 8 minutes, until the chicken is cooked through.

If you are looking for the perfect citrus for yourself or as a gift for a business associates, your family or friends? A quick visit to sunburstoranges.com can solve all of your fresh gift giving adventures. We sell only the finest selections and the freshest citrus you can buy.

Presented By:
Sunburst Oranges
180 South “E” Street
Porterville, CA  93257
559-561-3391