Lemons add zest to life

Lemon trees laden with their winter crop, boughs drooping under the weight of many hued lemons: dark green, lighter green becoming suffused with yellow, vibrant yellow bursting with life, and 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 store: smooth, uniform yellow skins all year round.

Now I have learned to appreciate their seasonal bounty, struggling to use all of the fruit in the winter, store away the excess juice squeezed lemons in the freezer for summer, when the lemons should come from the store and again is more expensive and less juicy. This is the time to think of a hundred and one ways to use a lemon, dig all the recipes that require a lot of lemons : lemon curd, lemon cake, three fruit marmalade with grapefruit and lemons to balance the sweetness of oranges.

Jane's grigson fruit book has impressive sounding lemon tart recipe, I can not wait to try it, sounds like the kind of phenomenon that you get from a good french patisserie. grilled chicken can be kept damp moist and juicy it roasts, stuffed with a lemon in its cavity. Pierce the lemon skin some time to let the juice drip through, but put it across. A spritz of lemon juice to green vegetables such as broccoli and spinach, lifts the flavor and replaces some of the vitamin C lost in cooking too.

I use up a lot of time making lemons strawberry season in early spring and summer. Lemon juice is a valuable addition to soft fruit, to add the pectin is set. Most of my freezer stock of juice will go with that. on hot summer days lemon comes into its own. refreshing, with ice, home-made lemonade garnished with mint to extinguish the fire of your head? much healthier than commercial fizzy drinks, despite the sugar. It is additive-free, with loads of vitamin C and far more delicious than anything that comes in a can. recipe for lemonade 3 large lemons sugar soda water to remove the peel from the lemons very thinly , taking only the yellow zest and leaving all the white pith. A potato peeler works well for this. Put it all in a heavy bottom pan and cover with 2cm / 1 "water.

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