January 23, 2012
Bearss Limes The potted lime tree sits astride my kitchen door on our south-facing sunny patio. It’s done much better since I moved it away from the sea breezes. See Lucy and my lime tree.
With all the citrus now I’d like to try some citrus salts and sugars. Last night we had a fabulous Mexican themed vegetarian entree. I squeezed lime juice liberally over all. Savor the flavors. Look for that recipe in the next week or two.
Washington Navel Oranges from a prolific tree we’ve had for twenty years. It was a housewarming present from my parents when we moved here from Massachusetts. It was their favorite orange (until the Valencias ripened in May).
This weekend we had fresh-squeezed orange juice for breakfast and Orange Carnitas for dinner. (Recipe later this week). I’m eyeing this luscious orange cake.
Satsuma Tangerines The last of the crop. We’ve been eating them for lunch and snacks and giving them to family and friends for two months. Read more about my tangerine tree here. Eat tangerines fresh or use them in some great recipes I’ve gathered for this blog post.
If the best tangerine of the season is the first one, maybe the last tangerine will be the sweetest. We’ll see.
Visit the blog again this week for more ways to use the abundance of citrus we have at this season.
