this is the magical time of year when a small window opens and satsumas appear in the market. bold and bright in all their glory, maybe even stealing the show from the clementines for a few weeks. i picked some up last week and have been enjoying them as a simple snack by themselves, but they have room to shine in recipes as well. try a satsuma cocktail, use it as a glaze for sweet potatoes or salmon, or finish things off with an upside down cake.