What a day at the co-op yesterday.

dawn_mo

dawn_mo

Well-known member
I am the coordinator for the produce, so I have a great deal of control on what we order. the co-op has to fill cases or half-cases, but that is usually not a problem. A lot of the women are home schoolers or have or have family that has allergies (gluten mostly). We are able to order mostly organic canned goods, dairy, frozen items, bulk legumes and grains (Joe, I promise I will get your package in the mail this week!), this is where I get my Muir Glen tomatoes in #10 cans, which I repackage and freeze.

The organic produce is wonderful and it is shipped from Mpls. along with the United order. This month we received Meyer lemons, Rainbow (City Lights?) chard, artichokes, sprouts, onions, celery, beets, Cameo apples, crimini mushrooms (my co-hort pronounces them like they rhyme with Jiminy, is that right?), white mushrooms, and cabbage. It is all fantastic. We had the artichokes and they were the freshest I have ever had. Absolutely delicious.

I made a soup tonight with cannellini beans, and I think yellow-eyed beans. I put the chard in it along with a ham bone. Delicious soup. I love the yellow-eyed beans. I have had them for awhile but I hadn't tried them. Give them a try if you haven't and if you garden, try growing the City Lights chard. You won't be sorry, the colors in the chard are amazing.

http://z.about.com/d/cookingfortwo/1/0/9/1/-/-/chard15-500.JPG

 
If you live somewhere where you can grow citrus, by all means, grow some Meyer lemons.

They are fantatic. Nothing like the Eureka lemons that we grew. If I had only known. They are not nearly as sour as regular lemons, you could eat these like a fruit. If you can find them, give them a try.

 
Got a tree in my backyard that produces almost year-round... REALLY yummy.

Makes terrific lemonade, too.

 
Yeah, that's how I have always pronounced it.

I am usually pretty good with Spanish or Italian, it is French that slays me. Thanks. I will have to tell her next time.

 
I stumbled upon this recipe that you might like to give a try. REC: Meyer Lemon Pudding Cake

Meyer Lemon Pudding Cake

I should warn you: this version of the classic lemon pudding cake doesn't separate into well-defined layers like many others do; instead it kind of gradually transitions from firm to soft. That said, it's definitely the most delicious one I've ever had. There's only one problem: I can't for the life of me figure out what to serve with it. I tried whipped cream, but it's really creamy enough without it; I also tried berry sauce, but the delicate meyer lemon flavor was overwhelmed. Some kind of fresh fruit might work, perhaps, or maybe a scoop of vanilla ice cream? Then again, it's pretty darn perfect all by itself, particularly when you don't have anyone but yourself to impress. Oh, and in case you don't have access to meyer lemons, I've included proportions for regular lemons too.
Serves: 6

Source: Adapted from Luscious Lemon Desserts by Lori Longbotham

4 tablespoons (1/2 stick/60g) unsalted butter at room temperature
1 cup (200g) sugar
1 tablespoon finely grated meyer (or regular) lemon zest
3 large eggs, at room temperature, separated
1/3 cup (80ml) meyer lemon juice (or 1/4 cup/60ml regular lemon juice)
1/3 cup (45g) all-purpose flour
8 oz (250g) sour cream
1/4 teaspoon salt
Powdered sugar for dusting

Preheat the oven to 350F/180C. Butter a 1-qt. (1-ltr) souffle dish. Have ready a large baking pan which will accommodate your souffle dish.

Beat the butter at medium speed until light. Add the sugar and zest and beat until combined. Add the egg yolks, one at a time, beating well after each addition. Reduce speed to low and add half the lemon juice, half the flour and half the sour cream and beat until smooth; repeat with remaining lemon juice, flour and sour cream.

Beat the egg whites at medium speed until foamy. Increase speed to medium-high, add the salt, and beat to stiff peaks. Add one-quarter of the whites to the lemon mixture and gently fold in. Continue to fold in whites one-quarter at a time. Transfer it to the prepared souffle dish. Place the dish in the larger pan and carefully pour boiling water around it to a depth of 1 inch (2.5cm).

Bake for 50 minutes to an hour, until the top is golden brown, the center is just set, and the top springs back when lightly touched. Remove from the water bath and cool on a rack for 10-15 minutes.

Lightly dust with powdered sugar before serving (I didn't bother) and serve warm, scooping up some of the pudding at the bottom of the dish along with the cake.

http://www.travelerslunchbox.com/journal/2009/2/23/what-not-to-do-with-meyer-lemons.html

 
I've got a Meyer Lemon tree in a pot on the caged lanai...it has several lemons and tons of blossoms

 
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