The Saturday started with a gentle reminder that the harvest needed to be completed that day. Our lemon tree was heavy with fruit. The bounty was ready to be brought into the kitchen. Each morning I enjoyed seeing the fruit, from my kitchen window, dipping the branch; checking on the ripening by gauging the optimal color and size.
Okay, I’m getting carried away, so before you start picturing a lush lemon orchard…something out of Under the Tuscan Sun. The photos on the page illustrate my entire harvest. Yep, that’s right. We got two lemons from our tree and we couldn’t be happier. You see, we have this very aggressive guava tree that is the bully of the side yard. And, according to a neighbor who took some guavas for jelly making, we have the bad kind of guava. It’s pulpy and hard to press the flesh out. The big bad guava tree is the bain of my Sweet Sugar’s landscaping plans. I am the Tree Gov’ner, giving the stay of execution. Only because the birds love to sing and flit around the branches and I have the show right in front of my window. But the reality is, the guava fruit is of no use to us. It falls along the stone path and the birds eat out little wedges then leave the fruit. The lemon tree struggles to grab some sunlight from the guava tree. But luckily, it persuaded some sun to feed it so that we were rewarded with these two glorious fruit.
As I had written about previously, homegrown fruit has to be treated like royalty. You have to give special thought to how, what, why and where you will cut into these glorious precious globes. It wouldn’t be meaningful to just slice into wedges to adorn steamed shrimp or squeeze into iced tea. And the Buttermilk Lemon Poundcake had been done (and devoured).
Sometimes simple is really the best. When life (ahem, your tree) gives you two lemons, make lemonade. Speaking of simple, you start with making a simple syrup.
1 cup water and 1 Cup sugar heated until sugar is dissolved and thickens.
Squeeze 1 cup lemon juice. Stir together and adder to make 1 quart of water. Chill and serve with thin wheels of lemon.