Harvest of the Month: Lemon
Lemons contribute to a wide range of dishes, sweet or savory, cooked or cold. While we tend to think of lemons as part of a dessert or perhaps as an accompaniment to a fish dish, many cultures see them as staples to be used in virtually every meal. If you’re willing to be a little adventurous, you’ll find that lemons can put a citrus spin on any number of standard menu items.
Getting a good lemon requires little more than following your instincts: The best ones will be bright yellow, feel a little heavy in your hand and smell wonderfully lemony. Choose ones that have smooth skin, as wrinkled ones are likely a little older and won’t provide the flavor you want.
If you’re planning to use your lemons in a few days, you can keep them at room temperature, but if you’ll be keeping them for a week or more, store them in the refrigerator in a sealed plastic bag. They’ll last at least a couple of weeks that way.
If you freeze lemons, they’ll retain their flavor but become mushy when you thaw them. That’s OK if you simply want to preserve the juice to add to food or drink. You also can freeze lemon slices by putting them in a sealable bag lying flat in the freezer. For a refreshing drink, freeze lemon juice in ice cube trays and add it to water.
Try this Lemon Tart with Shortbread Crust recipe
Download January’s Full Newsletter
Tags: harvest of the month, Lemon, recipe