I love lemons. I also love eating seasonal local produce. I love eating fresh food year round. It is possible to love things that don’t seem to naturally coincide. Like lemons in Idaho, even though they are not grown here. And food that is fresh and locally grown, when it is in season. Even enjoying fresh food in an abundant variety year round although our local growing season doesn’t support it. That is what is fantastic about our Variety Boxes. They mix the best of the best regardless of season. For example this coming week we will have lemons many of the boxes. They come from a small organic orchard in California. We will also have Sweet Dumpling Squash (watch for recipes in the next post) that are grown right down the road in Kuna. Also some great purple potatoes grown a few miles down the road. Eating fresh food year round has monumentally impacted my health. (read organic starts) I am very grateful!
Let’s talk about lemons. There are so many uses it is difficult to know where to begin. They are a best seller year round so I know many of you have found out how handy lemons can be. Here are a few ways I use lemon all the time:
- In Tea – Lemon & Ginger tea is helpful this time of year. Just add juice from one lemon, a teaspoon of grated ginger and a teaspoon of honey.
- In Salad Dressing
- Over fish, shrimp and chicken
- In water – tastes good and adds nutrients.
- Over pasta
- On rice – I love adding the zest and fresh Italian parsley or other herbs to rice.
- In smoothies/juice
- In muffins and baked goods – Especially the zest
- Lemon essential oil as a disinfectant
- In desserts – I love lemon bars and lemon shortbread, unfortunately…
If you can’t think of any way to use your lemon just now you can squeeze the juice and freeze until needed. You can also grate the rind for zest that freezes wonderfully as well.
Would you love to have some lemons show up once in awhile? You can add them to your order by the half pound. You can make that addition a one time order or have them come every time you get an order, every other order or monthly. Let us know if you need any help with this.
Lemon Shortbread Cookies
- 1 cup butter, softened
- 3/4 cup light brown sugar, packed
- 2 teaspoons fresh lemon juice
- Lemon, zest of
- 2 cups all-purpose flour
Preheat oven to 325 degrees. In a large bowl, cream butter and sugar with electric mixer. Add lemon juice, zest and flour and mix thoroughly on low speed. Shape level tablespoons of dough into logs on ungreased cookie sheet. Bake 15-20 minutes until cookie spreads and is very light brown in color.
Simple Lemon Pasta
1 16 oz. pkg. spaghetti or angel hair pasta 3/4 cup grated parmesan cheese
1/2 cup fresh lemon juice 3/4 cup olive oil
Optional: Garnish with fresh Italian parsley and halved cherry tomatoes.
Directions: Cook pasta according to directions. Meanwhile whisk the other ingredients together in a small bowl. Toss well with cooked pasta and season with salt and pepper as desired. Add the optional garnish if desired.
Lemon Dill Slaw
3 cups shredded Cabbage 2/3 cup shredded carrot
1/8 cup Lemon Juice 1 t. dill
2 T. grated onion 1/2 cup mayonnaise
3 T. sugar
Directions: Toss together all ingredients in a medium bowl. For best results refrigerate and enjoy after several hours.