Lemons
By Nancy Honig- Adult development and aging agent
Lemons aren’t something you just pick up and eat, but lemon added to so many different dishes really make them sing! A squeeze of lemon over fresh fish, a wedge of lemon in tea, fresh grated lemon zest in cookies. No matter how you squeeze it, lemons are an important ingredient.
Although they do provide a bit a nutrition mostly in the form of vitamin C, it begins to lose its vitamin power shortly after it is squeezed. There is a 20% loss of vitamin C after only 8 hours at room temperature or 24 hours in the refrigerator.
The Eureka lemon variety is one of the two main types of lemons sold in grocery stores. The Lisbon ranks as the other type of lemon typically sold in grocery stores. When it comes to Lisbon lemons vs. Eureka lemons, the Lisbon has thinner, smoother skin and a more prominent pointed end. Eureka lemons can be distinguished by having a neck beneath the stem and a rougher texture. These two varieties are very similar in flavor and acidity. Meyer lemon is likely a hybrid between a regular lemon and a mandarin, and has a subtly sweet, less acidic taste. Meyer lemons have a rounder form, thinner peels, and more of a yellow-orange hue than a true yellow. This is considered the sweetest lemon variety of the bunch.
If you are purchasing lemons they should be firm, glossy and bright and beautiful enough to look like an ornament in your kitchen. There should be no green on it, that indicates it is underipe.
You can store them in a basket on your counter for about two weeks. This is also helpful when you want to go and use them as they are easiest to juice when they are room temperature. Rolling the fruit till it softens a little will also help it juice out easier. It is quick and easy to juice by cutting in half and squeezing between you hand to catch the seeds. A large lemon will yield 3-4 tablespoons of juice and 2-3 teaspoons of zest.
When zesting your lemons be sure and avoid getting any of the bitter white pith. It is ideal to use a micro-plane for the best zesting. Zest is an excellent way to impart extra flavor into baked goods, marinades and salad dressings. The acid in lemon juice can also be used to help prevent fruits from browning. One of my favorite uses for lemon zest is in gremolata to use over grilled meat or fish.
Gremolata
6 Tablespoons chopped fresh flat-leaf parsley
2 Tablespoons chopped fresh thyme
2 Tablespoons grated lemon rind
5 garlic cloves, minced
Mix all ingredients together and serve over grilled steak, chicken or fish.
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