We have a small Meyer lemon bush in the rose garden near our back door.
It's no more than 4' wide and about 30" tall. Last Spring, I noticed
that it seemed really "happy" and over the summer admired all the lemons
growing on it. However, I never tried to count them. This fall, about
October, they began turning yellow and then I started to become
impressed. The bush probably had more lemons than leaves.

Over November and December, we had lemons for lemon pies, lemon bars and
lemonade PLUS giving 2-3 to each of several of my neighbors along with
some home made candy for Christmas. Well, with a freeze predicted, my
bride convinced me it was time to get the snippers out and collect the
remaining lemons. I cut them with some stem attached, which really,
really increases their shelf life.

Well, the count is in and I harvested 74 large lemons- all as large or
larger than a typical orange. That's in addition to previous pickings
estimated easily at another couple dozen. In all, the little bush
produced around 100 lemons and not one seems to be bad. As I said,
these are larger than a typical lemon, and would do most oranges proud.

Now for my question: What in the blazes can I do with 74 huge lemons?
Sure, I can give them to neighbors, but is there anything I can do
myself? I obviously could zest them all and squeeze them. Any other ideas?

--
---Nonnymus---
In the periodic table, as in politics,
the unstable elements tend to hang out on
the far left, with some to the right as well.

Nonnymus wrote:
> We have a small Meyer lemon bush in the rose garden near our back
> door. It's no more than 4' wide and about 30" tall. Last Spring, I
> noticed that it seemed really "happy" and over the summer admired all
> the lemons growing on it. However, I never tried to count them. This
> fall, about October, they began turning yellow and then I started to
> become impressed. The bush probably had more lemons than leaves.
>
> Over November and December, we had lemons for lemon pies, lemon bars
> and lemonade PLUS giving 2-3 to each of several of my neighbors along
> with some home made candy for Christmas. Well, with a freeze
> predicted, my bride convinced me it was time to get the snippers out
> and collect the remaining lemons. I cut them with some stem attached,
> which really, really increases their shelf life.
>
> Well, the count is in and I harvested 74 large lemons- all as large or
> larger than a typical orange. That's in addition to previous pickings
> estimated easily at another couple dozen. In all, the little bush
> produced around 100 lemons and not one seems to be bad. As I said,
> these are larger than a typical lemon, and would do most oranges proud.
>
> Now for my question: What in the blazes can I do with 74 huge lemons?
> Sure, I can give them to neighbors, but is there anything I can do
> myself? I obviously could zest them all and squeeze them. Any other
> ideas?
>
I almost hate to say this but...when life gives you lemons, make lemonade.

JD

"Nonnymus" > wrote in message
...
> We have a small Meyer lemon bush in the rose garden near our back door.
> It's no more than 4' wide and about 30" tall. Last Spring, I noticed
> that it seemed really "happy" and over the summer admired all the lemons
> growing on it. However, I never tried to count them. This fall, about
> October, they began turning yellow and then I started to become
> impressed. The bush probably had more lemons than leaves.
>
> Over November and December, we had lemons for lemon pies, lemon bars and
> lemonade PLUS giving 2-3 to each of several of my neighbors along with
> some home made candy for Christmas. Well, with a freeze predicted, my
> bride convinced me it was time to get the snippers out and collect the
> remaining lemons. I cut them with some stem attached, which really,
> really increases their shelf life.
>
> Well, the count is in and I harvested 74 large lemons- all as large or
> larger than a typical orange. That's in addition to previous pickings
> estimated easily at another couple dozen. In all, the little bush
> produced around 100 lemons and not one seems to be bad. As I said,
> these are larger than a typical lemon, and would do most oranges proud.
>
> Now for my question: What in the blazes can I do with 74 huge lemons?
> Sure, I can give them to neighbors, but is there anything I can do
> myself? I obviously could zest them all and squeeze them. Any other
ideas?
>
> --

Dang, you could send some to us <g> or make marinades, salad dressing
(classic caeser comes to mind), lemon bread, lemon cakes, pies, hollandaise
sauce, squirt it on steamed or grilled veggies, lemon butter for shellfish,
squirt it in a glass of water, make lemon infused vodka............. there
are LOTS of options. Hope this helps.

kili

"Nonnymus" > wrote in message
...

> Now for my question: What in the blazes can I do with 74 huge lemons?
> Sure, I can give them to neighbors, but is there anything I can do
> myself? I obviously could zest them all and squeeze them. Any other
ideas?

Slice some and pickle them.

Google should throw up various alternatives to suit your taste. A number of
North African and Middle Eastern countries use pickled lemons to good effect
in their cuisines.

The vinegar is also good when used in dressings.

Graeme

Nonnymus wrote:
> We have a small Meyer lemon bush in the rose garden near our back door.
> It's no more than 4' wide and about 30" tall. Last Spring, I noticed
> that it seemed really "happy" and over the summer admired all the lemons
> growing on it. However, I never tried to count them. This fall, about
> October, they began turning yellow and then I started to become
> impressed. The bush probably had more lemons than leaves.
>
> Over November and December, we had lemons for lemon pies, lemon bars and
> lemonade PLUS giving 2-3 to each of several of my neighbors along with
> some home made candy for Christmas. Well, with a freeze predicted, my
> bride convinced me it was time to get the snippers out and collect the
> remaining lemons. I cut them with some stem attached, which really,
> really increases their shelf life.
>
> Well, the count is in and I harvested 74 large lemons- all as large or
> larger than a typical orange. That's in addition to previous pickings
> estimated easily at another couple dozen. In all, the little bush
> produced around 100 lemons and not one seems to be bad. As I said,
> these are larger than a typical lemon, and would do most oranges proud.
>
> Now for my question: What in the blazes can I do with 74 huge lemons?
> Sure, I can give them to neighbors, but is there anything I can do
> myself? I obviously could zest them all and squeeze them. Any other ideas?
>
> --
> ---Nonnymus---
> In the periodic table, as in politics,
> the unstable elements tend to hang out on
> the far left, with some to the right as well.

Juice them and save the juice. I use lemon juice a lot, you'd be
surprised! You can also use some to infuse mild vinegar for use in
salad dressings, etc. Just take your vinager, add some lemon pieces,
and let sit for a month.

If you use a fireplace, throw a couple of pieces on the fire, smells
great!
The juice will also keep potatoes from turning brown.
It's a nice touch to add some juice to your cooking rice, besides
keeping it from globbing together, it tastes great.
1 cup in the washing machine with your detergent helps clean,
refreshes!
The juice will eliminate berry stains on you or your clothes
Disinfect cuts and scrapes, and soothe poison ivy itch!

"JD" > wrote in message
news:U7nph.3211$Br.1713@trndny08...
> Nonnymus wrote:
>> We have a small Meyer lemon bush in the rose garden near our back door.
>> It's no more than 4' wide and about 30" tall. Last Spring, I noticed
>> that it seemed really "happy" and over the summer admired all the lemons
>> growing on it. However, I never tried to count them. This fall, about
>> October, they began turning yellow and then I started to become
>> impressed. The bush probably had more lemons than leaves.
>>
>> Over November and December, we had lemons for lemon pies, lemon bars and
>> lemonade PLUS giving 2-3 to each of several of my neighbors along with
>> some home made candy for Christmas. Well, with a freeze predicted, my
>> bride convinced me it was time to get the snippers out and collect the
>> remaining lemons. I cut them with some stem attached, which really,
>> really increases their shelf life.
>>
>> Well, the count is in and I harvested 74 large lemons- all as large or
>> larger than a typical orange. That's in addition to previous pickings
>> estimated easily at another couple dozen. In all, the little bush
>> produced around 100 lemons and not one seems to be bad. As I said, these
>> are larger than a typical lemon, and would do most oranges proud.
>>
>> Now for my question: What in the blazes can I do with 74 huge lemons?
>> Sure, I can give them to neighbors, but is there anything I can do
>> myself? I obviously could zest them all and squeeze them. Any other
>> ideas?
>>
> I almost hate to say this but...when life gives you lemons, make lemonade.
>


LOL, my (obvious) thoughts exactly.

Nonnymus wrote:

> Now for my question: What in the blazes can I do with 74 huge lemons?
> Sure, I can give them to neighbors, but is there anything I can do
> myself? I obviously could zest them all and squeeze them. Any other ideas?

My favourite brine for chickens is 1 gallon water, 1 cup kosher salt
and the juice of 12 lemons. You will get very juicy meat with a sweet
tang that is complimented nicely with whatever hot sauce you might care
to serve with it.

Cam

"kilikini" > wrote:
> "Nonnymus" > wrote in message
> > [ . . . ]
> > Now for my question: What in the blazes can I do with 74 huge lemons?
> > Sure, I can give them to neighbors, but is there anything I can do
> > myself? I obviously could zest them all and squeeze them. Any other
> ideas?
> >
> Dang, you could send some to us <g> or make marinades, salad dressing
> (classic caeser comes to mind), lemon bread, lemon cakes, pies,
> hollandaise sauce, squirt it on steamed or grilled veggies, lemon butter
> for shellfish, squirt it in a glass of water, make lemon infused
> vodka............. there are LOTS of options. Hope this helps.

And then, there's Lemon Marmalade! Google on 'lemon marmalade recipe'.
Here's the one from Epicurious:

MEYER LEMON MARMALADE

Active time: 1 1/4 hr Start to finish: 25 1/4 hr

6 Meyer lemons (1 1/2 lb)
4 cups water
4 cups sugar

Special equipment:
Cheesecloth
Kitchen string
6 (1/2-pint) Mason-type jars, sterilized
Halve lemons crosswise and remove seeds. Tie seeds in a cheesecloth bag.
Quarter each lemon half and thinly slice. Combine with bag of seeds and
water in a 5-quart nonreactive heavy pot and let mixture stand, covered, at
room temperature 24 hours.

Bring lemon mixture to a boil over moderate heat. Reduce heat and simmer,
uncovered, until reduced to 4 cups, about 45 minutes. [Nick's note: I think
this is when you remove the bag of seeds] Stir in sugar and boil over
moderate heat, stirring occasionally and skimming off any foam, until a
teaspoon of mixture dropped on a cold plate gels, about 15 minutes.

Ladle hot marmalade into jars, filling to within [?] inch of top. Wipe rims
with dampened cloth and seal jars with lids.

Put jars in a water-bath canner or on a rack set in a deep pot. Add enough
hot water to cover jars by 1 inch and bring to a boil. Boil jars, covered,
5 minutes and transfer with tongs to a rack. Cool jars completely.

Cooks' note:
• Marmalade keeps, stored in a cool, dark place, up to 1 year.

Makes 6 (1/2-pint) jars
Gourmet
December 1999

--
Nick. Support severely wounded and disabled Veterans and their families!

Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! !
~Semper Fi~ www.delphiayachtsusa.com

"Graeme...in London" > wrote:
> "Nonnymus" > wrote in message
>
> > Now for my question: What in the blazes can I do with 74 huge lemons?
> > Sure, I can give them to neighbors, but is there anything I can do
> > myself? I obviously could zest them all and squeeze them. Any other
> ideas?
>
> Slice some and pickle them.
>
> Google should throw up various alternatives to suit your taste. A number
> of North African and Middle Eastern countries use pickled lemons to good
> effect in their cuisines.
>
> The vinegar is also good when used in dressings.

I've made this many times and we like it:

Kaffir Lime Aioli

This tangy, full-flavored aioli draws its unique flavor from the edible
leaf of the Kaffir lime tree and goes wonderfully with steak and shrimp.
Use sparingly, as its flavor is wonderfully intense.

Small lemon, preferably Meyer
5 TBS. mayonnaise
4 small-to-medium Kaffir lime leaves, 'de-veined'
½ tSP. salt, to taste
1/4 tSP. ground black pepper
1/4 tSP. red pepper flakes, to taste
2-3 cloves garlic, to taste

In a standard blender, squeeze 2-3 TSP. of fresh lemon juice. Take the
Kaffir lime leaves and cut the center vein from each leaf; discard veins.
Put the leaves themselves into the blender with the lemon juice. Add the
mayo and blend thoroughly, until no large leaf pieces remain. Add the
remaining ingredients and blend to combine. Adjust salt, garlic, etc.
before removing from blender.

Pass through a fine strainer -- you may need to use a spatula to move the
mixture around, since the leaf pieces will collect at the bottom – and
serve.

*************************

I made one of these
(don't remember which one. I think it was too salty for me.):

Egyptian Pickled Lemons

Chef's note: I use pickled lemons to stuff chickens before baking and/or
to squeeze over chicken before roasting. The Spice and Lemon Crusty Roast
Chicken recipe gives you the full story on this treasured dish. Try
pickled lemon over broiled fish or mince and add to rice.

fresh lemon juice to cover fruit
8 lemons
kosher salt
black peppercorns
1/2 teaspoon chili pepper (optional)

Quarter lemons vertically from top to within 1/2 inch of bottoms (do not
cut all the way through). Sprinkle salt (1/4 to 1/2 teaspoon) on exposed
fruit and close lemon .

Place 1 tablespoon salt on bottom of a large mason jar. Pack in the
lemons, pushing down to release more juice. Add a few teaspoonfuls of
salt at each layer, along with some peppercorns and chili pepper. Cover
with lemon juice and seal. Let stand in a warm area at least 30 days,
turning jar upside down each day to distribute salt and juices.

If a lacy or cloudy growth appears, remove it with a wooden spoon. To
use, rinse lemons briefly as needed under running water.

************************************************** *********************


Scrub lemons well and slice them. Sprinkle the slices generously with salt
and leave for at least 24 hours on a large plate set at an angle, or in a
colander. They will become soft and limp, and lose their bitterness.
Arrange the slices in layers in a glass jar, sprinkling a little paprika
between each layer. Cover with corn or nut oil. Sometimes olive oil is
used, but its taste is rather strong and may slightly overpower the lemons.

Close the jar tightly. After about 3 weeks the lemons should be ready to
eat - soft, mellow, and a beautiful orange color.
************************************************** ********************

Pickled lemons

These keep for months in the refrigerator and are worth making in quantity.

Ingredients

* 6 lemons
* vegetable oil
* coarse salt

Directions

Slice the lemons about 1/4 inch thick, peel and all, put in a colander,
sprinkle heavily with salt. Cover with plastic wrap and drain over a bowl
for 24 hours, until limp, with most of the juice drawn out. Wash off salt.

Pack the lemon slices into a 1 quart jar, sprinkling them with about 2
Tablespoons more salt. Fill the jar with vegetable oil. Cover jar with lid
and let lemons stand from 1 to 3 weeks, by which time they will be soft,
mellow and not at all bitter.

************************************************** ***********************

Pickled Lemons

6 large, unwaxed lemons 2 - 3 Tblspn sea salt paprika
600ml (approx) olive oil

Scrub the lemons and slice crosswise (or quarter). Sprinkle with the salt
and leave to drain for at least 24 hours in a colander until they become
limp.

Arrange the lemon slices in a glass jar, sprinkling paprika between each
layer. Add the olive oil to cover by at least 1 cm. Seal the jar tightly
and set aside for approx 3 weeks, by which time the lemon slices will be
soft and orange in colour.

10/96
[top of page] [home page]

--------------------------------------------------------------------

Preserved Lemons

6 large, unwaxed
lemons 2 - 3 Tblspn sea salt 6 small red chillies
6 cloves garlic, 2 cups mixture of lemon juice
sliced 4 - 5 bay leaves and white wine vinegar
1 cup sugar 1 Tbspn peppercorns

Scrub the lemons and quarter. Sprinkle with the salt Pack into sterilised
jars with chillies, peppercorns, garlic and bay leaves. Combine sugar with
the lemon juice and white wine vinegar, and warm until the sugar dissolves.
Pour over the lemons in the jars, seal and stand 4 - 6 weeks before
serving.
************************************************** ********************

2 blemish-free lemons
Juice and zest of 1 lemon (no white)
1 cup white wine (sweet, like Rhine wine)
1 c. sugar
1/3 cup vinegar (I used home-made costmary/lemon verbena vinegar)

Cut a small round hole in the 2 lemons the size of the end of your little
finger. Remove the piece of peel. Insert a paring knife into the hole and
give it several twists to loosen and break the membranes. Insert little
finger and press gently against the flesh to try and loosen any pits.
Remove the pits that fall out, and reserve the draining lemon juice for
syrup, below.

Gently bring to boil 1 quart of water in a suacepan. Lower lemons into the
pan and boil rapidly 5 minutes. Remove and drain. Repeat 3 more times with
fresh water (it is more efficient to have a pan heating while boiling in
another). Drain them well.

In a separate saucepan combine remaining ingredients (and the drained lemon
juice from above). Bring to a boil to combine, and turn off heat. When
lemons have been boiled in the 4 changes of water, put them (drained) into
the wine-syrup mixture and bring to a boil. Reduce heat and simmer approx.
15 minutes or until syrup volume has reduced by 1/3-1/2. Cool. Remove lemon
zest and reserve for another use (it is now candied).

Store in an airtight container. Slice lemons thinly or dice and use pieces
in salads.

****************************

Haven't tried this:

Orange Habie Sauce (Orange Death)

12 habaneros
3/4 C carrot
1/2 C onion
3 cloves garlic, to taste
1t olive oil
1/2 t ginger
1/4 t cumin
1 t salt, to taste
1/8 t ascorbic acid [if you use lemon juice, you shouldn't need this. You
want pH 4.6 or less]
1/2 C white vinegar
1/4 C lime [or lemon]juice
1/2 C water

puree onion, garlic. Add water, oil & lime juice with dry ingredients,
simmer 5 minutes. Mince carrots & habies with vinegar in food processor.
Add to pot, simmer additional 5-10 minutes. 10 min BWB.

~1.5 pints

Both of the sauces keep for at least two years. [BOTH? I only have one.]

--
Nick. Support severely wounded and disabled Veterans and their families!

Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! !
~Semper Fi~ www.delphiayachtsusa.com

"Nonnymus" > wrote in message
...
> We have a small Meyer lemon bush in the rose garden near our back door.
> It's no more than 4' wide and about 30" tall. Last Spring, I noticed that
> it seemed really "happy" and over the summer admired all the lemons
> growing on it. However, I never tried to count them. This fall, about
> October, they began turning yellow and then I started to become impressed.
> The bush probably had more lemons than leaves.
>
> Over November and December, we had lemons for lemon pies, lemon bars and
> lemonade PLUS giving 2-3 to each of several of my neighbors along with
> some home made candy for Christmas. Well, with a freeze predicted, my
> bride convinced me it was time to get the snippers out and collect the
> remaining lemons. I cut them with some stem attached, which really,
> really increases their shelf life.
>
> Well, the count is in and I harvested 74 large lemons- all as large or
> larger than a typical orange. That's in addition to previous pickings
> estimated easily at another couple dozen. In all, the little bush
> produced around 100 lemons and not one seems to be bad. As I said, these
> are larger than a typical lemon, and would do most oranges proud.
>
> Now for my question: What in the blazes can I do with 74 huge lemons?
> Sure, I can give them to neighbors, but is there anything I can do myself?
> I obviously could zest them all and squeeze them. Any other ideas?
>

Hmmm.... 5-10 gallon of tequila and throw a helluva party?

> --
> ---Nonnymus---
> In the periodic table, as in politics,
> the unstable elements tend to hang out on
> the far left, with some to the right as well.

>
> Hmmm.... 5-10 gallon of tequila and throw a helluva party?
>

What would I serve the guests? That's only enough for me. <grin>
--
---Nonnymus---
In the periodic table, as in politics,
the unstable elements tend to hang out on
the far left, with some to the right as well.