Lemon
Lemons are a high acid citrus fruit. They are bright yellow in color and pack a nice acidic punch to many recipes both sweet and savory. They are a great way to welcome spring or brighten up winter dishes, salads, or soups.
Lemons have a sour acidic taste, but have many uses. They are used to flavor many dishes, they are commonly used with seafood. They are also used in cocktails and as household cleaners.
There are a number of different kinds of lemons, but the two you frequently see in our are the common lemon and the Meyer lemon. The Meyer lemon is small in size with a darker color and sweeter taste.
Lemons are fine to keep on the counter but they will last longer if stored in a plastic bag in the refrigerator. TIP- roll your lemon on the counter before using it, it will give you a higher amount of juice! Don’t forget to use your lemon zest. The lemon oil is in the zest and it is a great flavor enhancer.
We don’t get too much cauliflower in the share and it’s season is short. Having tried cauliflower rice, mashed cauliflower and cauliflower pizza crust, this may be my favorite use for cauliflower to date. Food Network’s recipe is great as-is, but if cutting corners to save time is your thing, perhaps make this dish in 2 phases as suggested in this post.
This simple recipe is a wonderful use of the whole wheat pastry flour we see in our Winter share boxes from time to time. In lieu of buttermilk, I use 1 cup of cream/milk mixed with 1 tablespoon of lemon juice (after letting it sit for about 5 minutes, it’s ready). Great with stews, or topped with blueberry sauce and whipped cream for dessert!
