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Thread: Putting it by on Wednesday

  1. #1
    George Shirley Guest

    Default Putting it by on Wednesday

    We used up the last of our 24 quart bags of lemon cubes over the
    Christmas holiday. Miz Anne makes a mean lemon meringue pie and we get
    lots of requests for them from the descendants and friends.

    Today we went out in the rain and picked about fifteen of our lemons,
    we're in the process of grating the washed outsides to dry and save for
    flavoring and also for freezing for the same purpose (closer to fresh
    when frozen). Then the very large lemons are cut into chunks so we can
    juice them in our hand-operated commercial bar juicer, you know, the
    stainless steel ratcheting lever kind. The juice then goes into ice cube
    trays and, once frozen, into quart zipper type bags for later use. I
    like to drop three or four cubes into the container I keep my iced green
    tea in. Three bags of green tea, three lemon cubes and about 1.5 quarts
    of cold water makes a nice drink. I don't use sugar or sweetener of any
    kind.

    I'm currently on break as Miz Anne takes a turn, eating my cold meat
    loaf sandwich, a favorite since childhood. Cold meatloaf on multigrain
    bread with a dab of catsup on top. Last night we had hot meatloaf with
    green beans, cooked turnips and turnip greens. Miz Anne ate the cooked
    turnips and half the greens, I ate the green beans and turnip greens.
    I'm by turnips the way Barb is by beets. But I do eat cooked dirt chunks
    myself. <G>

    It will probably take a week to do all the lemons from the tree and
    we've already given away about two dozen of the big things. This is a
    Ponderosa lemon, largest we've ever harvested weighed in at 3.3 lbs,
    most average around 2 lbs. Our tree is about 23 years old, we brought it
    here in a half wine barrel when we moved here in 1988 and then planted
    it on the south side of the garage in 1990 when we moved into this
    house. Whack it back every January from 12 to 14 feet tall down to 10
    feet tall and the next spring it shoosts up to the sky again.

    Very soon we will start harvesting both the sweet and tart kumquats as
    we need to replenish our supply of kumquat marmalade. I think I will
    also slice and freeze a supply of them to make kumquat ice cream this
    coming summer. May even try dehydrating some for use in cakes and sweet
    breads. Our bounty overfloweth these days.

    We wish all our well-preserved friends a Happy and Prosperous New Year.
    We will be having our cabbage and blackeyed peas on New Years Day as
    usual, helps for the prosperous part.

  2. #2
    Kathi Jones Guest

    Default Re: Putting it by on Wednesday


    "George Shirley" <[email protected]> wrote in message
    news:[email protected] ...
    > We used up the last of our 24 quart bags of lemon cubes over the Christmas
    > holiday. Miz Anne makes a mean lemon meringue pie and we get lots of
    > requests for them from the descendants and friends.
    >


    ahem...I never did get my slice - got a bowl of trifle for you here if you
    still want it


    > Today we went out in the rain and picked about fifteen of our lemons,
    > we're in the process of grating the washed outsides to dry and save for
    > flavoring and also for freezing for the same purpose (closer to fresh when
    > frozen). Then the very large lemons are cut into chunks so we can juice
    > them in our hand-operated commercial bar juicer, you know, the stainless
    > steel ratcheting lever kind. The juice then goes into ice cube trays and,
    > once frozen, into quart zipper type bags for later use. I like to drop
    > three or four cubes into the container I keep my iced green tea in. Three
    > bags of green tea, three lemon cubes and about 1.5 quarts of cold water
    > makes a nice drink. I don't use sugar or sweetener of any kind.
    >
    > I'm currently on break as Miz Anne takes a turn, eating my cold meat loaf
    > sandwich, a favorite since childhood. Cold meatloaf on multigrain bread
    > with a dab of catsup on top. Last night we had hot meatloaf with green
    > beans, cooked turnips and turnip greens. Miz Anne ate the cooked turnips
    > and half the greens, I ate the green beans and turnip greens. I'm by
    > turnips the way Barb is by beets. But I do eat cooked dirt chunks myself.
    > <G>


    ick on the turnip, yum for the beets!!


    >
    > It will probably take a week to do all the lemons from the tree and we've
    > already given away about two dozen of the big things. This is a Ponderosa
    > lemon, largest we've ever harvested weighed in at 3.3 lbs, most average
    > around 2 lbs. Our tree is about 23 years old, we brought it here in a half
    > wine barrel when we moved here in 1988 and then planted it on the south
    > side of the garage in 1990 when we moved into this house. Whack it back
    > every January from 12 to 14 feet tall down to 10 feet tall and the next
    > spring it shoosts up to the sky again.
    >
    > Very soon we will start harvesting both the sweet and tart kumquats as we
    > need to replenish our supply of kumquat marmalade. I think I will also
    > slice and freeze a supply of them to make kumquat ice cream this coming
    > summer. May even try dehydrating some for use in cakes and sweet breads.
    > Our bounty overfloweth these days.


    again, lucky you, George. I do envy you your warm climate!


    >
    > We wish all our well-preserved friends a Happy and Prosperous New Year. We
    > will be having our cabbage and blackeyed peas on New Years Day as usual,
    > helps for the prosperous part.


    all the best to you too!

    Kathi








  3. #3
    Mimi Guest

    Default Re: Putting it by on Wednesday

    <snip> We wish all our well-preserved friends a Happy and Prosperous
    New Year. We will be having our cabbage and blackeyed peas on New
    Years Day as usual, helps for the prosperous part. <snip>

    We had brussels sprouts--I can't eat cabbage--and we had purple hull
    peas because that is what Hun Bun said he wanted. <---Hope these
    substitutions will work for the prosperity thing. : - )

    The rest of the meal was smoked turkey legs and cornbread.

    Happy New Year to everyone!!!


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