It sure is winter. Suddenly.
I hear lemon trees don’t like frost. Hmmmm. We have a problem.
There was a large amount of it so one night I made an Asian style slaw with it chopped up a bit and then last night I used the remainder in a rocket & basil pesto. I often make pesto and just chuck in whatever green leaves I can find in the fridge. Last night’s pesto contained the following:
I don’t usually add parmesan to the pesto mix. I prefer to add it to my pasta later on.
Aside from the rocket, nothing happened in the patch.
I did start a to-do list, though:
So, I did ask the neighbour’s gardener about the lemon tree. It seems the frosts are a bit of a problem up here, he suggested a full-sun position with the protection of a building. I was hoping he would say in the veggie patch up next to the hedge would be okay. Nope. He said right at my back deck would be ideal.
I need to weigh up my love of citrus with my aesthetic ideals. Maybe I need to get a second lemon tree for balance….
Any of you guys able to help me out with item #6?
“Waste not want not. I am not being wasted. Why do I want?” ~Magaret Atwood (The Handmaid’s Tale)
At the end of November last year I was given a large box of beautiful organic oranges. Absolutely divine, however, our small family had no way of using them all before they started to rot.
SOLUTION: Preserved citrus!
Let me be clear, I am not talking about candied citrus. Not the type that goes in hot-cross buns (although I do love a good fruit mince). These are a very unique, salty preserved citrus that goes well in Moroccan food and with seafood.
I put these into pretty jars and gave them as gifts this Christmas just gone. My mum thought it looked so nice she didn’t want to keep them in a dark cupboard as suggested. Unfortunately, in the window in the middle of summer is NOT a good way to store them. Hers went mouldy.
Mine are happily in my fridge.
I actually used way more salt than suggested here. I can’t actually tell you how much. I just sort of sprinkled in a bit more salt each time I added a few orange segments to the jar. I was a little bit fearful of the oranges not preserving very well.
I also used this same idea to preserve lemon peel. I simply collected lemon peel over a period of time. After I squeezed lemons for whatever reason I would put them in the freezer. Waste not, want not!
For this recipe, you could use a combination of lemons and oranges. I also put some whole cloves, peppercorns and a cinnamon quill in each jar. Seemed like a good idea at the time.
What you need:
What to do: