Oh joy, oh joy, oh joy!
It is Meyer Lemon season again!
It is with heavy heart that I say good-bye to one of my favorite things on the planet in April.
Truly, it hurts my feelings, every single time.
But now they are back!
Meyer Lemons are entirely edible, skin and all, which has a lovely perfume a long with it's expected acidity. The fruit itself is a lot less tart than a regular lemon.
(Now you world savvy readers know all about this, but my mother having lived her entire life on the East Coast, only just experienced them for the first time.)
Here are some simple recommendations:
Put them in Secha Green Tea, eat them at the end of your drink as a delicious treat.
Mince some and add it to sautéd greens.
I find them delicious in iced tea, especially green sencha.
More recipes to follow, I promise! For now, preserve some in salt, and be glad all year long that you did.
No comments:
Post a Comment