From time to time we get questions from readers & friends about the goodies we make. Typical questions range from, “where do you get all that fruit?” to “how do you prepare the fruit for making the jams, jellies and liqueurs we get from you?”.
After much internal debate, we’ve decided to pull the covers back on a few of these deeply-held secrets and show you “how it’s done”. We realize we’re taking a big chance… some of you city slicker-types may be scared off by the ugly details, but that’s a chance we’ll all have to take.
Ready? Here goes:
(no, we’re not making this up)
What happens to the lemons that aren’t quite ripe?
And then what? House-dude moves them to the lemon spa.
I’m sorry, did you say, “the lemon spa?” What’s that?
It’s where lemons with potential are taken to de-stress, naturally.
(This weekend we picked the remaining 30 lbs of the little buggers. Washed, then zested and squeezed them one by one. The zest went in to two gallons of limoncello and the 2 gals of juice were made into ice cubes for storage / use throughout the year in jams / jellies.)
The cherry tree is ready for harvest now, so Farmer Hal signing off.
Thanks for visiting, take care and write when you get work.