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Ebay Organic Meyer Lemons

missclaudy Jan 8, 2014 12:12 PM

Just received a box of these juicy delights. WAYYYYY cheaper than Whole Foods!
http://www.ebay.com/itm/Louisiana-Cit...

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  1. w
    WishyFish RE: missclaudy Jan 8, 2014 06:43 PM

    Ooo... I am so tempted. I was thrilled to find a little stand where some kids were selling blood oranges from their yard recently and was wishing for a similar supplier for Meyer lemons!

    1. f
      ferret RE: missclaudy Jan 8, 2014 07:03 PM

      $2.60 a pound? Maybe better than WF, but not other stores.

      1 Reply
      1. re: ferret
        missclaudy RE: ferret Jan 11, 2014 07:19 AM

        These are right from the grower! No middleman. That's how we keep farmers alive, I personally don't care about saving a quarter.

      2. t
        treb RE: missclaudy Jan 9, 2014 07:16 AM

        Costco has them, they look real good.

        1 Reply
        1. re: treb
          missclaudy RE: treb Jan 11, 2014 07:22 AM

          These are organic and right off the tree.

        2. p
          pine time RE: missclaudy Jan 9, 2014 07:39 AM

          What are you going to do with your stash? I have 2 bucketsful from my tree, and I'm running out of ideas.

          15 Replies
          1. re: pine time
            Shrinkrap RE: pine time Jan 9, 2014 11:56 PM

            Not sure who you are asking, but I would go with "preserved" lemons.

            1. re: Shrinkrap
              Candy RE: Shrinkrap Jan 10, 2014 12:04 AM

              Nooooo! Totally different product. Preserved lemons are quartered and preserved in salt. That would destroy the flavor and fragrance.

              You might think about Lemon Marmalade. The sweet and tart could be very tasty. Oh, how about Lemoncello made with them?

              1. re: Candy
                Melanie Wong RE: Candy Jan 10, 2014 12:15 AM

                Preserving Meyer lemons in salt (Moroccan style) does not destroy the flavor and fragrance. Meyers make much more interesting preserved lemons than using Eurekas. Now I only use Meyers. Paula recommends using Meyers. Of course, here in California, we have oodles of them growing in friends' backyards with more than enough to go around and don't have to treat them like a precious commodity.

                1. re: Melanie Wong
                  missclaudy RE: Melanie Wong Jan 11, 2014 07:40 AM

                  lucky stiff, I have lemon envy although they are a seasonal treat here on the right coast which makes me look forward to the season.

                  1. re: Melanie Wong
                    p
                    pine time RE: Melanie Wong Jan 11, 2014 09:22 AM

                    Thanks. Also in SoCal, and we have 2 Meyer trees, so lots and lots to use up. Have never done preserved lemons before, so this may be the year.

                    1. re: pine time
                      Melanie Wong RE: pine time Jan 11, 2014 10:48 AM

                      Meyers grow very well where I am in Northern California too, as long as the trees are covered up during a freeze. Some of my friends have backyard trees that are over 50 years old.

                      Here are links to Paula's two methods of making preserved lemons:

                      7-day cure
                      http://www.epicurious.com/recipes/foo...

                      30-day cure and recipes for use
                      http://latimesblogs.latimes.com/daily...

                      Three of my ways to use preserved lemons that don't show up in recipe discussions are a variant on chanh muoi soda,
                      http://en.wikipedia.org/wiki/Chanh_mu... chopped into tuna tartare, and using the "goo" to slather as a seasoning on wild salmon before grilling.

                      I used to make two quarts every year, then down to a quart these days since a little goes a long way. In our cooler weather up here, I've never refrigerated the jar, just keep it on the counter for a year. When the next season's is ready, I toss the old one. They make pretty gifts for friends too, if you feel like putting up some pints.

                      1. re: Melanie Wong
                        Shrinkrap RE: Melanie Wong Jan 11, 2014 10:53 AM

                        I have three trees now ( and a blood orange)! They are all pretty small, and drop a lot of early fruit because of the heat, but none seem much bothered by a light frost, even when I forget to cover them. I hear they flower and fruit year round in So Cal, but I usually only get one crop, around Christmas. I usually box some and give them to husband with a bottle of simple syrup for Christmas. He likes the lemonade from them, and he can just add the cubes to water and sweeten to taste.

                        1. re: Shrinkrap
                          Melanie Wong RE: Shrinkrap Jan 11, 2014 12:04 PM

                          Yes, Meyer trees are amazingly frost tolerant. I lost my young tree in the hard freeze of 1990 since I was not at home to cover it up, and know of several others that died as well. So, do pay attention to those rare steep temperature drops.

                          1. re: Melanie Wong
                            Shrinkrap RE: Melanie Wong Jan 11, 2014 02:43 PM

                            That was the year we moved here from So Cal! We went to a new housing development, the pipes had burst, and there were frozen "rivers" of water in the street.

                2. re: Shrinkrap
                  missclaudy RE: Shrinkrap Jan 11, 2014 07:24 AM

                  I have make preserved lemons all the time. Meyer lemons are most like Moroccan lemons in that the skin is softer and the lemons are less acidic.

                3. re: pine time
                  Candy RE: pine time Jan 10, 2014 12:00 AM

                  In Nathalie Dupree's latest book Mastering Southern Cooking there is a recipe for Lemon Curd ice cream. It is fabulous. I bought Meyer Lemons last week in planning to make the same ice cream but with Meyer Lemons. If we do get Blood Oranges I am going to do the same with them.

                  1. re: pine time
                    j
                    janmcbaker RE: pine time Jan 10, 2014 05:29 AM

                    Nigella Lawson has a clementine cake recipe in her book 'How to Eat.' You simmer about a pound of clementines, halve them and take out the seeds. Then whiz the whole thing in the food processor- skins and all. Mix with almond flour, eggs and sugar, bake and that's it! I was thinking of trying that recipe with Meyer lemons.

                    1. re: janmcbaker
                      missclaudy RE: janmcbaker Jan 11, 2014 07:41 AM

                      yum, might need a bit more sugar.

                    2. re: pine time
                      missclaudy RE: pine time Jan 11, 2014 07:26 AM

                      Freeze them solid and grate them over ANYTHING that you eat. This also affords you the chance to have them all year long after the season is over. I'd kill for a meyer lemon tree!
                      http://food52.com/recipes/21323-carol...

                      1. re: missclaudy
                        Melanie Wong RE: missclaudy Jan 11, 2014 10:51 AM

                        That's a very interesting idea, like it! The part of the Meyer lemon that gives the most bang for the buck is the aromatic rind. That's one reason that I've never been fond of the suggestion for just freezing the juice when one has a surplus.

                    3. missclaudy RE: missclaudy Jan 11, 2014 07:21 AM

                      The grower suggests freezing the whole lemon solid and then grating it over your food! So easy to grate this way.

                      alsohttp://food52.com/recipes/21323-caroline-j-beck-s-6-minute-meyer-lemon-olive-oil-custard

                      1. Melanie Wong RE: missclaudy Jan 11, 2014 10:53 AM

                        I finally took a look at the link, and the lemons that are shipped are described as some fully ripe and some green. The ones in the photos have quite a bit of green on them and I would be pretty upset to receive product at that state. I never pick Meyers at that state. We leave them on the tree until the rind is orange-yellow, almost looks like a tangerine, and the inside flesh and juice is that color too.

                        5 Replies
                        1. re: Melanie Wong
                          missclaudy RE: Melanie Wong Jan 11, 2014 01:20 PM

                          Half are quite ripe and half underripe. if you specify, they will send you anything you want. No green on any of the ones they sent. they are yellow however, wanna sell me some lemons Melanie? I've been around here for a long time and always admire your posts!!!!!!

                          1. re: missclaudy
                            Shrinkrap RE: missclaudy Jan 11, 2014 02:46 PM

                            Me too! And I always try to figure out where you live.

                            Are you getting a little bit of a drizzle right now??????

                            1. re: missclaudy
                              Melanie Wong RE: missclaudy Jan 11, 2014 09:36 PM

                              Thanks, sorry, can't help you there. I don't have a tree and have to rely on the kindness of friends to share. Here's a look at what last year's crop looked like on one friend's tree last January so you can see how different the color is, and these are not quite as orange as we like.
                              http://www.flickr.com/photos/melaniew...

                              1. re: Melanie Wong
                                missclaudy RE: Melanie Wong Jan 12, 2014 03:46 AM

                                Thanks for the gorgeous visual! Lovely to see how the lemons grow !

                                1. re: Melanie Wong
                                  p
                                  pine time RE: Melanie Wong Jan 12, 2014 08:36 AM

                                  I also have a satsuma tree and Valencia orange tree--sometimes the Meyers get so orangey that it's hard to distinguish them from the others! I need to harvest the 2nd batch today and get 'em frozen. We do get light frosts here, but not enough to really harm the fruit. Next is to harvest the limes.

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