Lately, in this In Season series, we're taking a look at what I take home from Crooked Sky Farms each week and see what I've done with my CSA share, or part share. This week I'm using lemon, dill and kale.
I've been asking all my friends with lemon trees to share any spare citrus with me. Well, I got what I asked for...I spent a recent weekend squeezing and zesting lemons into my silicone ice cube trays and cupcake molds to allow me to pluck a portion of lemon juice from my freezer for when I'm in the mood for fresh lemonade in July and August.
I was gifted my grandmother's 1960's Juicit electric juicer many years ago. I try not to use it too long for any one period of time because the motor starts to smoke. Luckily, 14 cups of lemon juice later, I was able to skate away without any risk of kitchen appliance fire.
I made a big pitcher of lemonade and have been grabbing mint sprigs from my backyard, lightly rubbing it between my hands and then dunking into my lemonade.
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SHOW ME HOW
If you're craving a whole lemon fest meal, you can pour yourself a cup of that minty lemonade and then make this lemon dill tofu from Oh She Glows. Do you know this vegan blog? Angela Liddon is from Canada and she writes this mega popular food blog from her home in Canada. She recently spent some time at her in laws in Arizona and wrote about her visits to Green Restaurant and such.
I spotted this recipe for her Easy Lemon Dill Tofu and will probably give it a go as I've been drying my dill this spring upside down in my kitchen on any hook I can find but I would much rather dangle my drying herbs from something as gorgeous as this.
Since we're going for a whole lemon meal, I would probably add this Raw Kale Salad with Lemon, Parmesan and Cannellini Beans which could even stand on its own. Don't you love raw kale salads? Load up now since the heat is coming quickly and we will be transitioning out of greens season soon.