Lemons from my tree
If you've read here for a little while you might remember me mentioning my prosperous lemon tree. Yesterday it was citrus tree day here at the Picket Fence. We trimmed some suckers off the base of the trunk of my kumquat tree. That poor thing hasn't fruited for a couple of years now. I've time for marmalade making so I'm hoping all the little flowers will now have the energy to produce fruit.
Dh then went for the lemon tree. He's a very heavy pruner and has gotten himself into miles of trouble of the years for being a little to enthusiastic. Like the time he pruned the kumquat tree when it was flowering. The children wisely warned him but he went ahead with his heavy-handed ways, and the poor man hasn't lived it down yet. In any case, the lemon tree has been dragging its branches all winter and autumn with the weight of fruit so Dh thought a little trim might help it. He brought me a bucket of fruit he'd gathered from the trimmed branches last night. This afternoon I finally braved a look at the tree. Even at half the height there is still a mountain of fruit out there. The tree doesn't look too nude either. Relief for us all!
What to do with a bucket of lemons?
"Maggie's Harvest" comes to the rescue
I'll take some to the friends will be New Year's Eve'ing with tonight. The rest I might just preserve. Maggie Beer's "Maggie's Harvest" book is the place to go for such a recipe. I'll need some nice large preserving jars, which I think I can get up the street here in Our Town, and some salt. That's it. Easy peasy.
Since tonight has been designated a dessert night, by our NYE hosts, I made a lemon polenta cake (thank you, Nigella) to take with us...more lemon usage. Miss Sunshine was a bit stroppy because the cake has almonds and she can't eat nuts. But there'll be other desserts to be enjoyed and one cannot live completely nut free if it isn't necessary.
As well as dealing with the lemon bounty I also needed to use some leftover pork today before it was headed for the bin. I'm in the process of making Asian pork buns, which will reside in the freezer to be reheated as desired. The dough requires a three-hour rise. I'm sure that's a little over the top, but who am I to argue? I've made a cake and now get to sit with my recipe books and computer while my foot has a rest (plantar faciitis, I think).
With lemon curd, onion chutney, fruit mince and pork buns stashed away and preserved lemons on the horizon I'm feeling quite content. And the children are keeping up with my dishes. Because that is why we have children...to clean up after us.