Yellow beauties
Lemon Overload

Thanks to a friend of ours we have nearly 300 lbs of the beautiful, sweet meyer lemons sitting on our front porch. Although they won’t count as poundage for us this year, the lemons will be a welcome addition to our meals – juice, vinaigrettes, marmalade, cookies and oh, how about lemon pound cake made with fresh duck egg. Yum. Of course, can’t possible use them all. Fortunately some friends stopped over last night and gave them a bag to take home and will dole some more out to a few other friends.
And the timing for this LA Times article couldn’t have been more perfect titled 100 Things To Do With A Meyer Lemon

Work is at a standstill on as we try to get response from our hosting company about sub domain issues so all posts and participants will be in one place. In the meantime, check out these 100 foot participants recent post

Green Bean Dreams writes about growing her own and “digging it”

Wildside gives us a tasty list of homegrown ingredients for her meal

Alameda Garden post pics, shares a recipe and breaks down her meal & Vintage Flapper located in the “frozen north”, Michigan, proudly shares her 100 foot diet. Kudos to all for such insightful and enlightening posts this week.
And if you dig this challenge you can sign up here.

No Comments

  1. Reading Dirt says:

    Juice those lemons and freeze the juice. And freeze some of the zest, too. The juice freezes well and retains the fresh lemon taste for all those recipes in the LA Times article.

  2. Molly says:

    Oh, what I wouldn’t give for some of those lemons to make preserved lemons. Cut into wedges, pack in kosher salt and cover with juice. They keep indefinitely that way and are wonderful in all kinds of things but especially Moroccan couscous.