Did You Know? The word "ascorbic," as in ascorbic acid (the name for Vitamin C), means "no scurvy"?
It's citrus season, and the Meyer lemons are plentiful, not to mention gorgeous. Unlike their more common counterpart, the Eureka, the Meyer variety are thin-skinned, much less tart, and very delicious eaten raw like a clementine. They're smooth and sunny, and so very fragrant. Smelling almost rosemary-like, these small gems are something you definately want to take advantage of while you can (be it just to brighten up these dreary days).
Besides the beauty of the lemons, consider your own beauty. The health benefits of citrus fruit is remarkable. I find it quite synergistic that cold season goes hand in hand with citrus season, providing ailing patients plenty of Vitamin C to combat with. Besides reducing the duration of colds, Vitamin C has been shown to protect against stroke and heart disease. Citrus fruits in general are a rich source of vitamins, minerals, and dietary fiber, and are essential for normal growth and development. Also found in citrus fruits, are non-nutrient compounds called phytochemicals, which have been shown to reduce the risk of many chronic diseases.
So because citrus season is in full swing, I thought I would devote this next week (or two) to all things Meyer lemon. Up first is this simple olive oil infusion that can transform any of your dishes. From salad dressings, to baked goods, to alfredo sauce, the possibilities are endless. The oil is subtly infused with the delicate scent Meyer lemons provide, and is in no way overpowering.
Stay tuned all this week for recipes, tips, and suggestions for those piles of lemons you'll see at the market. Until then here's the oil...
1 cup olive oil
Peel from 2 Meyer lemons
Warm the olive oil and the peel over very low heat for 20 minutes. Allow to cool for half an hour. Strain and pour into an antique stoppered bottle, or any bottle you may have.
I would love to do a round-up of a bunch of different recipes or ideas for Meyer lemons, and I want you all to participate. If you would be so kind to submit any recipe/suggestion/etc. for what you do with Meyer lemons, I would be so appreciative. That way we can have one big post to turn to when we might be a little stumped, and a big list is such a good way to get the creative juices flowing. Even if you don't have a Meyer lemon specific recipe, a lemon recipe of any kind will work, as we can substitute extra Meyer lemon juice or zest to equal things out. Just email me or leave a comment with a link to your lemon post, and I'll post them all for our round-up. If you have yet to post a lemon recipe, try to this week, or send me the full recipe and I'll post that, giving you credit of course. I think it will be a lot of fun. Thanks in advance, I can't wait to read them!
