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Lemons

Lemons, scientifically known as Citrus limon, are more commonly known as the fruit that evokes images of sunshine and the sweet smiles of children standing roadside at their homemade lemonade stands.

While most lemons are tart, acidic and astringent, they are also surprisingly refreshing. The two main types of sour lemons are the Eureka and the Lisbon. The Eureka generally has more texturized skin, a short neck at one end and a few seeds, while the Lisbon has smoother skin, no neck and is generally seedless. In addition to these sour lemons, there are also some varieties that are sweet in flavor. One notable example is the Meyer lemon that is becoming more popular. We grow both varieties. The meyer lemons are more orange in color.

Lemons will stay fresh kept at room temperature, away from exposure to sunlight, for about one week. If you will not be using them within this time period, you can store the lemons in the refrigerator crisper where they will keep for about four weeks.

 

Lemon juice can also be stored for later use. Place freshly squeezed lemon juice in ice cube trays until frozen, subsequently storing them in plastic bags in the freezer. Great to add to your water in place of ice cubes.

  • Place thinly sliced lemons, peel and all, underneath and around fish before cooking. Baking or broiling will soften the slices so that they can be eaten along with the fish.
  • Combine lemon juice with olive or flax oil, freshly crushed garlic and pepper to make a light and refreshing salad dressing.
  • If you are watching your salt intake (and even if you are not), serve lemon wedges with meals as their tartness makes a great salt substitute.

 

Organic Honey Lemon Salad Dressing

Lemon in salad dressings can be made in many ways, from just squeezing it over your salad to blending with other ingredients. Here's a good recipe.