What do you get when life gives you lemon, lemons and more lemons? Curds, juice,
limoncello, desserts...It is that time of year when my lemons are ripe and I couldn't be prouder if I'd made them myself. Meyer lemons are my favorite, hands down. A fellow named Meyer discovered them in China at the start of the 20
th century and did whatever with them. A hybrid cross between a lemon and mandarin orange, they are perfect. Thin skinned and larger than supermarket lemons, they are fat and juicy. I've made
limoncello for years, but as a light drinker, I have gallons of the stuff still in the freezer (type in
limoncello for my recipe). Juice too. This time around, I am going to preserve them. These are used primarily in Moroccan food and though I don't think I've ever made any North African cuisine, I am willing to experiment. I recently saw a recipe for preserved lemon halves baked or broiled with a goat
chevre filling and though I can't remember which magazine I saw it in, I'm going to try and wing it.
Here is one of my
Ponderosa Lemons alongside a Meyer Lemon. They are softball sized and wait till you see one of my future
Etrog Lemons. Supposedly football sized, my big girl
Etrog tree is too young to marry her off to some bee. If you too would like to grow lemons,
Logee's Tropical Plants in Connecticut has a catalog with wonderful fruiting plants. Even in Oklahoma, one can grow citrus.
What do you get when life gives you lemon, lemons and more lemons? Curds, juice, limoncello, desserts...It is that time of year when my lemons are ripe and I couldn't be prouder if I'd made them myself. Meyer lemons are my favorite, hands down. A fellow named Meyer discovered them in China at the start of the 20th century and did whatever with them. A hybrid cross between a lemon and mandarin orange, they are perfect. Thin skinned and larger than supermarket lemons, they are fat and juicy. I've made limoncello for years, but as a light drinker, I have gallons of the stuff still in the freezer (type in limoncello for my recipe). Juice too. This time around, I am going to preserve them. These are used primarily in Moroccan food and though I don't think I've ever made any North African cuisine, I am willing to experiment. I recently saw a recipe for preserved lemon halves baked or broiled with a goat chevre filling and though I can't remember which magazine I saw it in, I'm going to try and wing it.
Here is one of my Ponderosa Lemons alongside a Meyer Lemon. They are softball sized and wait till you see one of my future Etrog Lemons. Supposedly football sized, my big girl Etrog tree is too young to marry her off to some bee. If you too would like to grow lemons, Logee's Tropical Plants in Connecticut has a catalog with wonderful fruiting plants. Even in Oklahoma, one can grow citrus.
3 comments:
What on earth do you use for fertilizer...some of my posts? Those are gorgeous and the idea of preserved lemons sounds almost too good to be true!
Debbie
My dear Deb, I use Miracle Gro and an iron solution every other week and pamper them. White flies love the trees so I spray an organic insecticidal soap on them when duty calls. I try not to spray the little bastards unless there are clouds of them and don't at all if the plants are blooming so the good little critters aren't harmed.
So glad you found your way to grannymountain so that I could find YOU! Love your blog...you live in AR. or Okla.? We live in the NW part of Ar. near Rogers. Your artwork in the sidebar, verrry interesting! And the Limoncello sounds divine. Have you ever been to http://onceinabluemooniris.blogspot.com Jain has lemon orchards and grows beautiful iris too! Come visit often...joy c.
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