Love Lemon and Weather Woes

Wasn’t it seventy degrees and sunny a few days ago? Now it is freezing! We are all feeling it, but it seems like the farms and farmers feel it more than we do. The late summer weather brought on several crops such as lettuce much earlier than expected in the coastal region. That has left them gapping with less availability. Now the cold weather come suddenly damaging some crops such as lettuce. If  you notice lettuce is not as prevalent in the Variety Boxes the next couple of weeks this is the reason. The weather has changed the best laid plans of the farmers. Several of the other crops are also suffering cold weather damage. On the bright side it is wonderful to have access to fresh chemical free food, isn’t it? We have such a resource for nutrient dense and flavorful food year round.

LEMONS: One crop that isn’t suffering just now are lemons. A best seller year round, lemons have seemingly unlimited uses. They are a great addition to water and have purifying properties. Lemon is commonly used in salad dressings, over poultry or fish, in desserts, in tea, herbal remedies and more. If you catch a bit of a cold an old home remedy is Lemon Ginger Tea. It soothes your throat and will help with congestion. To make first bring a pot of water to boil. Add juice from one lemon and about a tablespoon of freshly grated ginger. Allow it to steep for about ten minutes. Pour through a tea strainer to remove the ginger before drinking. You can add honey to sweeten it up.

Slow Cooked Garlic & Lemon Chicken

1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 pounds skinless, boneless chicken
breast halves
2 tablespoons butter
1/4 cup water
3 tablespoons fresh lemon juice
2 cloves garlic, minced
1 teaspoon chicken base
1 teaspoon chopped fresh parsley
1. In a bowl, mix the oregano, salt, and pepper. Rub the mixture into chicken. Melt the butter in a skillet over medium heat. Brown chicken in butter for 3 to 5 minutes on each side. Place chicken in a slow cooker.
2. In the same skillet, mix the water, lemon juice, garlic, and bouillon. Bring the mixture to boil. Pour over the chicken in the slow cooker.
3. Cover, and cook on High for 3 hours, or Low for 6 hours. Add the parsley to the slow cooker 15 to 30 minutes before the end of the cook time.

Quick Lemon Pasta

  • 1 16 oz. pkg. spaghetti
  • 3/4 cup grated parmesan cheese
  • 1/2 cup fresh lemon juice
  • 3/4 cup olive oil

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.

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

Toss together cabbage and carrot. In a small bowl combine all of the other ingredients. Toss dressing mixture with cabbage and carrot and refrigerate for 15 minutes or more.

Lemon Cookies


  • 1 1/4 cups whole-wheat pastry flour or all-purpose flour
  • 1/3 cup cornstarch
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup sugar, divided
  • 2 tablespoons butter, softened
  • 2 tablespoons canola oil
  • 1 large egg white
  • 1 1/2 teaspoons freshly grated lemon zest
  • 1 teaspoon vanilla extract
  • 3 tablespoons lemon juice
  1. Preheat oven to 350°F. Coat 2 baking sheets with cooking spray.
  2. Whisk flour, cornstarch, baking powder and salt in a mixing bowl. Beat 1/2 cup sugar, butter and oil in another mixing bowl with an electric mixer on medium speed until fluffy. Add egg white, lemon zest and vanilla; beat until smooth. Beat in lemon juice. Add the dry ingredients to the wet ingredients and fold in with a rubber spatula just until combined.
  3. Drop the dough by teaspoonfuls, 2 inches apart, onto the prepared baking sheets. Place the remaining 1/4 cup sugar in a saucer. Coat the bottom of a wide-bottomed glass with cooking spray and dip it in the sugar. Flatten the dough with the glass into 2 1/2-inch circles, dipping the glass in the sugar each time.
  4. Bake the cookies until they are just starting to brown around the edges, 8 to 10 minutes. Transfer to a flat surface (not a rack) to crisp.




About Rachel

Owner @ Brown Box Organics.
This entry was posted in Citrus, Lemons and tagged , , , , , , , . Bookmark the permalink.

1 Response to Love Lemon and Weather Woes

  1. Pingback: Cold Snap! | - Just another WordPress site

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s