Our citrus trees have finally made a wonderful comeback. They are producing large, no huge, quantities of fruit. Last year, the frost of December 7, 2103 destroyed the plants. I, in my way of trying to take care of everything, wanted to prune the dead branches right away. But I was persuaded to wait until mid-March 2014. Thank you to friends who are master gardeners who advised me to wait. Not pruning right away, the dead wood protected the remaining tree from further frost damage. We fed, weeded, watched, and hoped. And we were rewarded. This abundant harvest provided lemons and oranges for our co-milled oils. Delicious. We have more than enough fruit for a great citrus class on Saturday, March 14. We use the fruit in our flavored water. We eat oranges for snacks each day, we are all much healthier.
Celebrate citrus! Our trees are flowering right now, and the olives are right behind. Come look at our citrus grove and the 23 varieties. Sweet Meiwa (Hawaiian) kumquats, fingerling limes and Rangpur limes. Thanks also to Molly Chappallet, the owner of Chappallet Vineyards, for the addition of a huge bag of Rangpur limes so we can make lime marmalade. Our Kaffir lime, has a double leaf used in cooking Asian and Indian dishes, and delicious fruit. The Seville Sour Oranges make great English marmalade. The variegated lemons are pink on the inside, and make delicious lemonade. Our pomelo tree is just loaded with blossoms, all fuzzy and green. We are using the huge pomelo fruit in the tasting room for a palate cleanser. The menu at Yotam Ottolenghi’s new restaurant will feature pan-fried prawns with pomelo, pickled endive and garlic crisps and tamarind dressing. Get his books, Plenty and Plenty More, they are wonderful reads and super flavorful foods. Great fun.
Come over and have a look and learn about Citrus. We are very lucky to live in California.