Lemon trees laden with their winter crop, boughs drooping under the weight of a great deal of hued lemons: dark green, lighter green becoming suffused with yellow, vibrant yellow bursting with life, then as they go unpicked and overripe a flush of orange seeps into the knobbly fruit. Until I came to South Africa lemons came from a shop: smooth, uniform yellow skins all year round. Now I have learned to appreciate their seasonal bounty, struggling to use up all the fruit in winter, hoarding away the squeezed juice of the excess lemons in the freezer for summer, when the lemons need to come from the shop again and are additional high-priced and much less juicy.
This is the time to feel up a hundred and 1 ways to use a lemon, to dig out all the recipes requiring a lot of lemons: Lemon Curd, Lemon Cake, 3 Fruit Marmalade with grapefruit and lemons to balance the sweetness of the oranges. Jane Grigsons Fruit Book has a great sounding Lemon Tart recipe, that I cant wait to try, it sounds like the sort of marvel youd get from a good French patisserie.
Roast chicken can be kept moist and succulent as it roasts, with a lemon stuffed into its cavity. Pierce the lemons skin a couple of times to let the juice seep by means of, but place it in complete. A spritz of lemon juice on green vegetables such as broccoli and spinach, lifts the flavour and replaces some of the vitamin C lost in cooking as well. I use up lots of lemons creating jam in the strawberry season in spring and early summer. Lemon juice is an important addition to the soft fruit, to add the pectin that makes it set. Most of my freezer stock of juice will go on that.
On hot summers days the lemon comes into its own. Refreshing, iced, house-created Lemonade garnished with mint to slake your thirst considerably healthier than commercial fizzy drinks, regardless of the sugar. It is additive-zero cost, with loads of Vitamin C and far additional delicious than anything that comes in a can.
Recipe for Lemonade
3 substantial lemons
sugar
soda water
Get rid of the peel highly thinly from the lemons, taking just the yellow zest and leaving all the white pith. A potato peeler operates well for this. Put it all into a heavy bottomed pan and cover with 2cm/1 water. Cover with a lid and warm over a highly low heat. Do not let the water fairly boil or it will bring out the bitterness of the peel. Once the water is strongly flavoured, take off the heat and let to cool. Strain it into a jug. Squeeze the juice from the lemons and add to the jug, then stir in sugar to taste. It must be sweet and powerful flavoured, as you will dilute it to serve. Serve with soda water added, if you like a fizz, or plain iced water and garnish with some slices of lemon and sprigs of mint. The undiluted lemonade keeps for a few days in the fridge.
Lemons are a terrific wellness boost in winter, adding important Vitamin C to the diet plan, to aid fight off colds and flu. They also aid expel mucus, so are amazing for chesty colds and coughs. My son, who has a tendency to asthma, has a cup of hot honey and lemon each and every morning, which he luckily likes 1 teaspoon of good raw honey and a tablespoon of lemon juice with hot water poured over which helps keep his chest clear in winter.
I not too long ago learned a housekeeping tip from Morocco: use a lemon to clean copper and brass. Just rub the cut edge over brass bedknobs or these great Moroccan door plates to bring up a shine, then buff with a soft cloth. The kids believed that was a terrific concept and now keep operating off with half squeezed lemons to polish the spare room bedknobs!
Copyright 2006 Kit Heathcock
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