Helen Jackson
While I have been procrastinating writing about lemons, my trees have fruited and finished –  we seemed to have baskets of lemons for weeks and now have none and I am back to buying them.  I am hoping that the rest of NZ are still growing.
I am nurturing my young  Yen Ben tree and waiting for it to produce fruit and keep me happy as ridiculously all of my 10 or so lemon trees are Meyer and the fruit just isn’t what I want.  Meyer are not a true lemon – they are thought to be a cross between a lemon and a mandarin or orange and while they are juicy and floral they lack the serious acidity of other lemons and therefore can be bland in recipes.  While sense tells me I should haul out a couple of the Meyer and replant with Yen Ben, I actually find it really hard to take the life of something that is healthy and growing strong just because it doesn’t suit my needs.
Yen Ben originates from the popular Lisbon lemon, it has few seeds and is juicy with a thin skin.  It is also hardy.

For cooking and baking eg  lemon strawberry tarts, lemon curd , sticky lemon slice,  crunchy lemon muffins, easy lemon yoghurt cake,  lemon pistachio shortbread, delicious citrus tart, smooth lemon risotto, easy lemon chicken with sage or any of our other lemon recipes
I would recommend you use something like Yen Ben or Lisbon – however Virgil also is keen on Ponderosa – see below.

 Lemon Tips and Trivia

To enhance the juiciness of lemons simply roll with the palm of your hand on the kitchen bench or microwave until just warm.

 While your dentist may not like it, a glass of warm water with a good squeeze of lemon is a refreshing way to start the day.

Lemon juice is great for tenderising, enhancing flavour and also preserving colour in other fruit and vegetables.

Lemons are a great source of vitamin C

The rind has the perfume of the lemon whereas the juice carries the flavour and acidity.

A lemon zester is the best way to remove lemon rind

If you are only using the lemon for juice then use a zester and remove the skin and freeze it in small bags or containers for a later use.

Lemon trees will tolerate light frosts for a short period of time but generally prefer to be warmer.

Lemon trees are huge feeders see here for details on feeding and care.

For the long term health of a lemon tree, sacrifice the first season’s fruit.

If making a lemon and honey drink then use warm water as opposed to boiling water in order to maintain as much of the health giving properties from the lemon and also the honey.

Preserved Lemons are a good way to use up excess lemons – but only if you think you will use them and like Moroccan style dishes.

 Lemons  (taken from a past blog from Virgil)
Should be the top of any cooks must-have list. If you don’t use this fruit regularly, wake up. Lemons are undemanding trees, they like warmth, sun and a bit of food. For that true lemon flavour you need to squeeze past that big display of Meyers [a cold-hardy hybrid between a lemon and an orange much pushed by garden centres] at your local nursery and search out a true lemon such as Yen Ben or Villa Franca. For something a little more adventurous try a Ponderosa. These monsters can reach a kilo or more per fruit and have thick, fragrant peel, perfect for Glace. Like all citrus, lemons are available on gangly, grow-em big Trifoliata root stock, or the spiky, dwarfing Flying Dragon. One or the other will suit your situation. Barely a day goes by where I don’t use lemons for something: Salad dressing, marinades, serving with fried food, in curries, in cocktails. Simply indispensable.

Any lemon tips from you?

 Irene Field

It would be a very unusual person that didn’t love dips. There is nothing so versatile as a dip. Or in Kiwi speak ‘Dup and Chups’, or Dup and Crackers of course.  New Zealand has embraced international cuisine.  Whereas at one time our dips involved a tin of reduced cream, a packet mix of dehydrated soup, and a tablespoon of vinegar or lemon juice, we are now happy to experiment with even more varieties. Not that there is anything wrong with the reduced cream dip. It is still a firm favourite in this household, even amongst the younger generation. However, as with all food groups we have a yearning to try something different.

 The opportunities available are endless.  For a quick dip, I always keep a tin of reduced cream in the fridge. Therefore if the unexpected happens, I can rustle up a quick retro dip. However if I have time to be prepared I can then be more experimental.

 Just as there is always a tin of reduced cream in the fridge, likewise I always keep tubs of sour cream. The sour cream provides endless opportunities for dips.  Do you have a jar of piccalilli or wish to use up some chutney? Stir it into the sour cream to taste. 

 Or you can substitute softened cream cheese for the cream. A small tin of fish, whether it be tuna, salmon or even sardines mashed up.  Your favourite chili sauce to add a bite, and you have another dip option.

 Roast garlic, and add to any of the above either on its own.

 Eggplants coming out of your ears? Not literally of course, but if there is a surplus. Grill or roast the eggplant, peel and drain the liquid, then finely chop. Place into a bowl. Make your own home made mayonnaise with beaten egg yolk with oil slowly drizzled in, and stir into the eggplant. Or cheat If you must and use commercial mayonnaise, or once again sour cream.

 Feta cheese – soften it and beat and add finely chopped spinach, cracked black pepper and sour cream. Ensure the spinach is finely chopped, as you don’t want to be caught giving a big huge grin at a party and having a wad of spinach on display. Not a good look believe me!

 Oh and if you have the dips and no chips and crackers in the house, or leftover dips. The above dips make wonderful bases for pizza’s, or as a topping for baked potatoes.

 Yes the opportunities for dips are endless. Truly a versatile little number.  I am sure there are numerous more I have not even touched on. Avocados spring to mind.

What little favourites do you enjoy in your repertoire?