ORGANIC MEYER LEMONS
HARVEST: FEBRUARY TO JUNEFragrant, tangy, sweet and sour citrus. Picture a scene of turquoise mediterranean waters, vine covered pergolas and cloth draped tables studded with opaque bottles of olive oil and balsamic vinegar. The server arrives with fried calamari and slices of meyer lemon to squeeze over your plate. Yet, this coastal, southern European staple is in fact originally from China and was conceived by hybridizing the citron and the mandarin/pomelo.
It can be spritzed into your morning cup of tea, sweetened for a chilled glass of lemonade or zested into a dressing of a fresh green salad. In other words, this fruit can make it into every meal, be it the high note or background of your favorite cuisine. Arriving on American shores over a 100 years ago, allow this special centenarian flavor to accentuate your kitchen's many tender moments. |
|
ORGANIC WASHINGTON NAVEL ORANGES
HARVEST: MARCH TO JUNEFeast your eyes on the Washington Navel Orange. This is an authentically West Coast Orange, thanks to its great success in the hot dry summers and mild wet winters of our beloved California climate. The tree gets its name from its initial point of entry into the country at the USDA headquarters in the capitol. Legend traces the origin of this fruit to a missionary courtyard in Bahia, Brazil.
This Orange is remarkably sweet and seedless. We like dicing it into 8ths, which are ideal sized one-biters. You may even be inclined to share when your fruit is subdivided. Slice long thin rounds to decorate your breakfast plate or cut wedges for cocktail garnish. A particular favorite is a shooter with mezcal. One besito of mezcal, a pinch of worm salt and a quarter of an orange makes for a memorable weekend jaunt. Salud! |
|
ORGANIC BEARSS LIMES
HARVEST: FEBRUARY TO JUNEAlthough at first glance this larger, yellow version of the common green Mexican Lime appears anemic, or at least unusual, the fact is that this Bearss Lime is uniquely our own California creation, having been developed here more than a century ago. Significantly juicier than the Mexican Lime, this California Lime is at its flavorful best when fully yellow. Grown on the Central Coast, they are fresh throughout the Winter and Spring months.
These trees are very prolific producers. Harvests are so plentiful that at times the ground is strewn with their excess under the trees. We have taken to gathering up all of the limes (as well as other citrus) and adding them to our blends of organic herbicide. Several pounds of limes helps drop the ph of our solution to further potentize the application. Who says that citrus is just good eating! This high-acid fruit is useful even after you wring it dry. Try it to clean off your grill before barbecuing or even to remove calcification on your faucets and glass shower doors. |
|
