Regular Random: five minutes with the citrus harvest

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Although my little “grove” of citrus trees isn’t large, and the trees themselves are quite small, this year we have an abundant harvest of lemons, grapefruit and yuzu — oranges and mandarins not so much.

I would prefer to harvest them gradually, on an as-needed basis so that they are always fresh, but too many were ripe at once, so I’ve been out with the secateurs and a basket.

The extra lemons I can give away, and grapefruit is appearing on the breakfast menu a lot at the moment. I could do with a good yuzu recipe or two though.

Regular Random is a photo challenge hosted by Desley Jane at Musings of a Frequently Flying Scientist. If you’d like to join in:

  • choose a subject or a scene
  • spend five minutes photographing it – no more!
  • try to not interfere with the subject, instead see it from many angles, look through something at it, change the light that’s hitting it
  • have fun!
  • tag your post #regularrandom and ping back to Desley’s post

 

44 thoughts on “Regular Random: five minutes with the citrus harvest

    • I think yuzu are like bergamot. They smell a bit like citronella, and we’ve spent years wondering how on earth we ended up buying not one, but two trees!! They fruit like crazy and apart from ponzu sauce I’m a bit at sea with them.
      I suppose our summers are hot, and winter is mild. Our old lemon tree bore fruit more or less constantly, but we had to take it out when we renovated. The new trees only fruit once a year, but they ate much prettier and juicer fruits.

      Liked by 1 person

  1. No yuzu recipes here and I wouldn’t know one if it fell on me. I would, however, love to take some of your extra lemons if I were close enough. Such refreshing photos. I think I got a lot of virtual vitamin C from them. 🙂

    janet

    Liked by 1 person

    • Thanks for that link Tish. I have made preserved lemons, but struggled to actually use them. But given the price of preserved lemons here, perhaps I should try the Ottolenghi recipe and give them as gifts.

      Liked by 1 person

      • Gifts = brilliant idea. My recent use for preserved lemons is some chopped up and added to a lemon juice and olive oil and basil dressing, and thrown over pasta. Or vegetables, especially courgettes. Also good in bulgar wheat salad, and with chopped dates to stuff breast of lamb.

        Liked by 1 person

        • All of those sound delicious Tish! So much so in fact, that I just rummaged in the back of the fridge for last jar of my preserved lemons. They still taste fine, so I’m thinking maybe roasted courgettes with pearl couscous, mint and preserved lemon — and perhaps some feta crumbled on top. Thanks again. Now I just need to find some jars for the new batch 🙂

          Liked by 1 person

  2. Oh, to be able to pick from my own tree! Did it once at a friend’s house in California before we juiced the oranges–nothing tastes like that kind of fresh. Do you grow apricots also? Those are amazing and my current craving . . .

    Liked by 1 person

  3. Wow,such a scented post!Great harvest from your little orchard,loved your first still life photography.We grow Bergamot in our seaside orchard.We make lovely stewed sweets with all those citrus fruits as well as liqueurs 🙂 xxx

    Liked by 2 people

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