PDX Food Stories is a bi-weekly podcast for the food nerds, the restaurant geeks, and the farmers markets fanatics. 



On today’s show, kumquats, natures sour candy! Listen here, or on iTunes by searching “pdxfoodstories”

Marshall’s Haute Sauce and Air BnB canning Experiences, here.

Recipe by Sarah Marshall

Kumquat Ginger Green Beans

 Serves 4-6 as a side dish


  • ¼ cup orange juice

  • 1 tablespoon tamari or liquid aminos

  • 1 tablespoon Marshall’s Serrano Ginger Lemongrass Sauce

  • 1 clove garlic, grated

  • ½ inch fresh ginger, peeled and grated

  • 1 cup chopped kumquats, seeds removed

  • 1 tablespoon extra virgin olive oil

  • 12 ounces (about 3 cups) fresh green beans

  • ½ teaspoon sesame oil

  • 1 teaspoon toasted sesame seeds


Whisk together orange juice, tamari, Serrano sauce, garlic, and ginger. Add the kumquats, let marinate for 15 minutes.  

While the kumquats marinate, trim the green beans. Heat a large sauté pan over medium heat. Add the olive oil, once the oil is shimmering, add the green beans and stir fry for 2 minutes. Add kumquat mixture. Cook for 4 minutes, stirring occasionally, to avoid burning. Once tender, remove pan from heat, add sesame oil, and stir. Plate and top with sesame seeds.

Links to everything we referenced in today’s show

Old Blue Honey

Sumo Citrus

Aviv, plant-based Israeli cuisine in Portland, Oregon

Gonzo Hummus

Ribollita, Italian Bread Soup

Ground walnuts to thicken soup

Market Cooking by David Tanis

CSA Community Supported Agriculture.  (directory for PDX CSAs)

Candied Kumquats

Fubon Grocery Store, Portland, OR

Uwajimaya Grocery Store, Beaverton, OR

Preservation Pantry

Kumquat Marmalade

Kumquat pickle

Akka’s Meyer Lemon Relish Indian Pickle

Magna, Portland, OR

Bar Norman, Portland, OR

Urban Farm Foods

World Foods, Portland, OR

Groundworks Organics

Rubinette Produce, Portland, OR

Episode 6 Samantha Chulick and Kohlrabi

Episode 6 Samantha Chulick and Kohlrabi