Nature’s pretty amazing, isn’t it? There’s nothing like watching the process of fruition, literally and naturally.

Along with my other citrus, my kumquats live outside in the summer and move indoors in the winter. Today I’ll start the story on how these fragrant star shaped blossoms

became these extraordinarily tender and tasty lumps of saffron infused, citrus packed in olive oil that perfectly enhance the Morrocan Tagine Kefta recipe I will be sharing with you soon.

I’ve had this kumquat tree for over 20 years. Last year I had the privilege of watching those blooms turn to fruit in the early spring.

Being in the PNW I was content with the usual few fragrant blooms that delighted the olfactory organs during the long, cold winters.

Even when they didn’t bloom I appreciated having the greenery in my dining room in the winter. Last year was a different story however.

I walked out the door one morning and found the tree buzzing with swarms of pollinators visiting each each bloom brushing up against the pollen on the outside pushing it into the stigma. See the video on my instagram account over there->->->

Come November, usually after a freeze or two {this is supposed to stress the trees in a beneficial way} I moved the trees {a Persian lime, Calamodin orange and the kumquats} indoors.

I moved this fruited beauty into my kitchen, where where sunshine from the skylights helped to ripen the fruit.

I adorned it with fairy lights which were a beautiful, sparkly focus throughout the dark winter nights.

For tips on how you can grow citrus click on Exotic Evergreens: citrus

While we’re talking citrus, click on Citron Vert Liquor to learn how to make a lemoncello like digestive but with limes and less sugar than the usual beverage.

Coming up, how to preserve kumquats with ease {you can buy them at Trader Joe’s or grocery stores this time of year}.