Lemon is the most common accompaniment for fish and other seafood dishes. It’s interchangeable with vinegar for many sauces and salad dressings. Here is a way to preserve lemons for use as flavoring in marinades, salad dressings, and many fish and stew recipes. You will find the flavor a bit salty, pleasantly fermented, and just…
Lemons
Citrus Tree Pruning
Citrus trees are largely self-shaping, requiring little pruning. Occasional pruning to shape leggy branches or to give a citrus tree a desired shape can be done any time of the year except winter. Pinch back tips of new growth to help round out citrus trees. Cut back erratic new growth or trunk suckers not wanted above the graft union….
Lemons: Kitchen Basics
Lemons are used to flavor both sweet and savory dishes. They are too tart to be eaten alone. Lemons are rarely eaten raw because they are too tart for out of hand eating. Use lemons to flavor everything from salads to fruit desserts. Lemon is used to enhance the flavor of fish, shellfish, and meat…
Lemon Juice
Lemon juice is an essential flavoring for hollandaise, mayonnaise, egg-lemon soup, for pies, soufflés, cakes, ice cream, and sherbet. A squeeze of lemon juice in the butter for vegetables will add a zesty tang. The acidity of lemon juice acts as a tenderizer in marinades for meat, game, or fish. Use lemon juice or a…
Eureka Lemon and Lisbon Lemon: Kitchen Basics
The Eureka lemon and the Lisbon lemon are two bitter-flavored lemons. The Eureka and the Lisbon can be used to flavor both sweet and savory dishes. They can be used in sauces or as an accompaniment to fish and poultry. They can be used in baking and desserts, and their slices or wedges can be…
Sweet Meyer Lemons: Kitchen Basics
The Meyer lemon is a cross between a lemon and a tangerine. Its sweet taste—lemon with a hint of its parent tangerine–has made it a favorite of cooks and gourmets. In fact, some chefs call the Meyer “the gourmet lemon.” Meyers are more round and have a softer, more smooth rind than the bigger, commercial…