One of the greatest agricultural joys for me in Winter in the U.S. is Meyer Lemons. Citrus are really at their peak here in the months of December through March and I've enjoyed that in my cooking for years. Now, however, I'm positively thrilled because I am in the hotbed of California citrus! One of my absolute favorites are these special hybrids that originated in China and are a cross between a lemon and a Mandarin Orange. Their juice is still tart but much fuller and a little sweeter than common Eureka lemons. The skins become a positively heavenly zest that is delicate and less pungent but still has a tangy tartness.
I recently discovered a wonderful Meyer Lemon orchard that is within a 20-minute drive from my home. Lemon Ladies Orchard is a real gem, and Karen Morss, the Orchardess is absolutely delightful as well as being devoted to growing the highest quality Meyer Lemons I've ever seen.
She ships everywhere and supplies many of the Bay Area's finest restaurants with their stash. A great note about her orchard -- each of the trees in named after a fabulous woman who has inspired or motivated her throughout the years and hand-painted tiles in each woman's name honor their place in her life. Karen has been picking off the blossoms on the trees since she started in 2004 so they'd be strong, stable and lush. This is her first year's full yield. And, wow, are they stunning and delicious.
Stay tuned for my recipes based on these little golden treats and meanwhile, find some for yourself so you're ready to cook along with me!
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