- Author: Kathy Low, UC Master Food Preserver of Solano and Yolo Counties
Growing up, my parents told us stories of how as kids, they kept from starving during the Great Depression by not letting anything edible go to waste. To stay alive, they learned to eat beef tripe (stomach lining), chicken feet, cow tongue and other things not normally consumed. It was their stories that got me interested in learning about and sharing information on parts of fruits and vegetables normally discarded that can be preserved and eaten. Examples include citrus peel and watermelon rind.
The next time you eat an orange, grapefruit, tangerine or other citrus, you don't need to throw out the peel. Instead you can dehydrate it. Remove the pith (the white fibrous material between the skin and the peel)...
- Author: Jeannette E. Warnert
What flavors do you detect in a sip of lemon water? Are there notes of sweetness, sour, off flavors or fresh citrus taste? Scientists at the UC Kearney Agricultural Research and Extension Center and the USDA want to know every subtle taste sensation for a research project continuing over the next 18 months.
Participants will taste the major types of citrus to confirm that treatments used to eliminate pests in overseas shipments don't have an impact on fruit enjoyment. Lemon tasting will be followed by mandarins, navel and Valencia oranges, and grapefruit.
“This work is critical for the citrus industry,” said
- Author: Jeannette E. Warnert
The UC citrus research center swings open its doors this week to give farmers and the public the opportunity to view and taste dozens of mandarin varieties - which in recent years have emerged as Americans' favorite citrus – as well as sweet oranges, lemons, grapefruit, kumquats, blood oranges, tangors and many other types of citrus fruit.
The 175-acre UC ANR Lindcove Research and Extension Center is situated where the valley and Sierra Nevada foothills meet in eastern Tulare County. Research conducted at the center plays a major role in maintaining California's position at the forefront of high-quality citrus production for markets throughout the United States and the...
- Author: Cynthia Kintigh
One of the hazards of contributing to a shared blog, is that one forgets to post. So in this case, while I said in my last post that we would re-visit the lemoncello in mid-May, here it is September. Time flies.
The lemoncello is a huge success, we've been enjoying it on the hot summer afternoons that are plentiful in Davis. And here's how I got from pith to pleasure . . . .
The first steps in the lemoncello process were documented in this early Spring post. The recipe calls for 6 weeks of steeping the lemon zest in the alcohol in a cool, dark...
- Author: Cynthia Kintigh
It's early spring, and that means one thing: I am once again drowning in lemons. This year with our tree well established, we had a bumper crop. Even as an espalier, our tree produces more lemons than we can use. And as anyone with a lemon tree knows - it's almost impossible to give away lemons. Lemons are the zucchini of winter.
With a pantry full of marmalade, a batch of salted lemons preserving, and all of the copper gleaming, I was looking for a new way to use my harvest. A...