Ever since we moved from California to Santa Fe, I've missed the Meyer lemon tree we planted just outside our kitchen door more than anything else (except for our friends). These delicious lemons are usually in season from December to March and are more mild than regular lemons. Fortunately, the Whole Foods market here in Santa Fe is now stocking a healthy crop of the sunny winter jewels so I keep filling bowls with them and finding new ways to use them.
Tonight, we're having a mushroom risotto with juice and zest added and a romaine salad with lemon dressing. I've also juiced several dozen of them for freezing so that they last a little longer...
Comments