Citrus Is Coming To Town

The citrus is tucked away for the winter.  I'll worry about them the entire time.  I heat the greenhouse with a propane heater and backup electric heater, but alas, the propane will run out and/or a terrible bout of cold will descend, and they will get nipped (or even worse).  And that is with me tending it.  With my husband watching over it, well, I am definitely worried this winter.  The plants are my pride and joy.

My cup runneth over this year with my tangerines.  I just sent my last one with my baby granddaughter, Penny Lane.  She was here for the weekend and loved them.  They are just the sweetest ever.  So good.

These are some of my oranges.  They are turning early this year.  Well, I guess not.

Some of my ruby red grapefruit.  

My Buddha's Hand citron.  The oldest known cultivated citron, the smell is of heaven.  Truly a perfume like no other.  It is used for the rind and candied.

And of course, this is always a result of the move.  Twice a year, it causes quite a row with my husband.  He throws a hissy fit moving them.  They do have large, long thorns and I planted them in large pots.  Hey, I thought more fruits, but the plants grew very large and heavy and we have to use a hand truck to move them.  I didn't know.  I asked a local nursery if they wanted the huge ones and they said no.  I couldn't believe it.  My ponderosa lemon is from stock that was from a 150 year old tree.

But, the reward is great.  This one didn't get far.  Truly sweet as tangerine honey.  And, if I get a chance to find someone to build a custom greenhouse at the city house, most, but the largest trees, will be coming with me.

I need to add that most of my stock came from Logee's Greenhouse in Connecticut.  They are a huge nursery and you should check out their catalog or go online.  They have so much.  Last year I grew ginger and turmeric.

Food History Jottings: Sucket and See

Food History Jottings: Sucket and See: A selection of 'wet suckets' - citrus fruits preserved in syrup. Clockwise from top left - green orange, lemon, bitter orange and ...

Ivan Day is a food God in my book: I am sure he must cook for the Queen.  I once saw him cooking on PBS. Not only does he make unbelievable concoctions, he has all of the old implements and recipes, and is a walking, talking food encyclopedia.  Based out of Great Britain, he is beyond an inspiration.  

 I just had to show you what he has posted about citron and all the citrus I have been growing these past few years.  I think you'll enjoy his posting and learn as I did.  Hopefully, if you hit on the above, it will link you to his post.  Doesn't get any better than Ivan in the blogosphere.

Lime Time

My Persian lime tree produced twenty limes this fall.  My first crop I might add.  You notice all the peelers.  I have even more.  You see, to make limoncello (I don't even know what you'd call limoncello made from limes), one must peel only the surface rind. It is hard to find a peeler that works well. No white pith as it will ruin the batch.  

I poured a very strong grain alcohol into a jar with the peels.  After a few weeks in a cool, dark place, the peels will snap like a potato chip.  Then, I'll add a sugar syrup and bottle it up and into the freezer.  It will grow hair on your chest.  I rarely drink it, but instead, give it away.

Not so for my lime juice.

I freeze it in little cubes and bag it up for when I need smaller amounts.

Voila!

Buddha's Hand

Well, I am tickled pink. This year is my first crop of Buddha's Hand.  

The oldest known citrus, (3000 years old) Buddha's Hand, has hardly any pulp and is mostly used candied.  Oh, does this plant smell wonderful.  Won't you please help me with tips on how to use candied citron?  Don't like fruitcake and hard pressed to come up with anything with candied fruit. Guess I could just eat it candied from the jar.