This is one of my favorite times of year in the Southwest. Not only is our little “mountain” turning a rich shade of green not often seen here in the desert, we’re also enjoying a bountiful influx of citrus, so that throughout my house are strategically placed bowls of varying shades and cross-shades of oranges and yellows.
Last night, My husband hefted home from work (where our citrus trees reside) a garbage-bag full – one of those bags that stretches – of outsized lemons, navel oranges and tangelos, and some state-fair-ready ruby red grapefruit. I’ve never seen grapefruit so huge, or tasted grapefruit so rich with juice.
I’ve already prepped some dough for tonight’s lemon-herb focaccia, and I have all sorts of other plans for the lemons that just keep on coming. Lemons are one of my favorite ingredients to work with – they have such a brightening, punchy power.
Here’s what I’ll be up to in the coming weeks:
- Squeezing the juice for everything from couscous to vinaigrette
- Making this Lemon-Berry Puff Pancake I’ve been meaning to get around to
- Zesting like crazy – these lemons are unwaxed, making the perfect zesting specimens
- Baking Alice Medrich’s lemon bars, a yearly ritual
- Slicing lemons to place atop broiled fish or to class up a simple glass of water