Many people associate lemons as being part of the summer produce rotation but oddly enough they are a winter fruit, with their brightness punctuating the dreary, rainy season here in Northern California. It’s really quite wonderful to see our local farmers markets now showcasing an abundance of citrus fruit such as mandarins, grapefruits and Meyer lemons alongside the heavy root vegetables that define the winter season.
If you’re not familiar with the fruit, Meyer lemons are a cross between a lemon and an orange or mandarin with much of the tartness giving way to a light, floral sweetness. Therefore their bright flavor is a natural, welcome swap in a traditional lemon curd.
It’s rich, silky texture is perfect as a spread on toast, scones and muffins or swirled into yogurt. So, grab some lemons and get cooking! You really can’t go wrong!
I love me some pesto! Traditionally basil, pine nuts, garlic, parmesan cheese and olive oil are ground by hand with a mortar and pestle but substitute almost much any herb or green (spinach and kale work nicely too), swap out your nuts and oil and you’ve got a unique blend of flavors to compliment pretty much any meal. Oh and feel free to skip the mortar and pestle as using a food processor is much, much faster. I rarely purchase a jar of it because I typically have most of the ingredients readily available in my pantry and refrigerator. This is why I’ve decided to share three pesto recipes, two of which I use from time to time because it’s such an easy and versatile condiment to make yourself. The carrot-top pesto is a new one for me, but I’ve come to really enjoy its earthiness. There’s nothing traditional about these recipes, though they aren’t ground-breaking; just variations that I’ve used before and wanted to share. Enjoy!