To cheer the feminist chef

Meyer Lemons!

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.

Retreat

To the rolling hills of the Bay, Escape after a depleting season

The air cold and crisp, the undergrowth bursting with fungus

Amanda described the mushroom hunters around Villa Montalvo:

the older European couples in their sensible attire and dour, downward faces,

the younger wild men, with stringy hair who eagerly offer the intent of their hunt,

and me, dilettante-know-nothing, so thankful to see the ground move