2011 lemon harvest
paid off, with 31 ripe or nearly ripe fruits on our dwarf
Meyer lemon tree.
The fruits were all a bit smaller than in previous years (which means
this year's lemons were roughly the size of storebought fruit.)
If we have the same bonanza of blooms this winter, I'll thin the baby
fruits so that the tree isn't overwhelmed.
I picked the first six
lemons of the year and grated off the zest to use in baking. Our
homegrown lemon zest will go fast because Meyer lemons are a hybrid of
an orange and a lemon, so their skin is only about half strength.
I double the zest portion of any recipe when using Meyer lemon zest.
The juice is similar to
that of a storebought lemon, though a bit sweeter. One cup of
lemon juice is just enough to bake a double strength lemon meringue
pie. Too bad the dessert has to cool overnight before I can cut
and taste it.
Our chicken waterer never spills on uneven terrain of pastures and tractors.
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