Well, I picked 'em all. Maybe I was hasty, but this was the first significant crop I've had and I expect to move north before next season. So, I grabbed them while I could. Looks like it was about 27 degrees for 7 hours that night. Who knows? Harvest in haste, compost at leisure? When I lived aboard a sailboat, I read a book by a woman with no electricity on her boat. She had to keep all her food for trans-oceanic passages without refrigeration. Lots of clever tricks like sinking carrots into sand, floating eggs in water glass, and she wrapped citrus in foil. I suppose it can't hurt to try it. I've never heard this tip before or since. I will be making a LOT of marmalade this weekend!

I made these last week and am making more tomorrow... Just use reg lemon, doesn't have to be Meyer Lemons. Meyer Lemon Icebox Cookies Yield: 30-50 cookies 1 ½ sticks unsalted butter, softened 1 cup sugar 1 tsp vanilla 1 ½ tbs freshly grated Meyer Lemon rind  about 3 lemons ¼ cup fresh lemon juice 1 ½ cup all-purpose flour 1 ½ tsp double acting baking powder ½ tsp baking soda ¼ tsp salt ConfectionerÂs sugar for sifting over the cookies Preheat oven to 350 degrees. In and electric mixer bowl, cream together well the butter and the sugar. Add the vanilla, the rind and the lemon juice, beating until smooth. Add the flour, the baking powder, soda and salt and blend well. On a piece of wax paper, form the dough into a log 1 ½ inches in diameter, using the paper as a guide. Chill the log, wrapped in the wax paper for 2 hours. Cut the log into 1/8 inch slices with a clean sharp knife and bake about 2 inches apart on un-greased cookie sheet in preheated oven for 8-10 minutes, or until edges are just golden. Transfer the cookies with a metal spatula to racks to cool and sift the confectionerÂs sugar lightly over them. I made a frosting with confectioner's sugar, little butter and lemon juice. Nancy

Jen, my opinion would be that you could leave the nuts out - there is a similar recipe on the recipe exchange right now that has nuts as an "optional" ingredient. When I make oatmeal raisin or chocolate chip cookies, I sometimes include nuts and sometimes not. Here is a link that might be useful: Cranberry O range Cookies

If you ever want a crispier cookie to try, this one's good. It's the one from Land O'Lakes I mentioned: SLICE & BAKE LEMON CRISPS (6 1/2 dozen) 3/4 cup Land o Lakes unsalted butter, softened 1 cup sugar 1 egg 1 TBL grated lemon peel 1 1/2 cups flour Sugar or powdered sugar Combine butter & sugar in large mixer bowl. Beat at medium speed, scraping bowl often until creamy (1-2 minutes.) Add egg & lemon peel; continue beating until well mixed (1-2 minutes.) Reduce speed to low; add flour. Beat until soft dough forms (2-3 minutes.) Divide dough in 1/2. Shape each 1/2 into 8" log (1 1/2" diameter) on lightly floured surface. Wrap tightly in plastic food wrap. Refrigerate until firm, 2 hours or overnight. Heat oven to 350°. Cut rolls into 1/8-1/4" slices with sharp knife. Place 1" apart onto ungreased cookie sheets. Bake 8-12 minutes or until edges are very lightly browned. Let stand 1 minute; remove from cookie sheet. Roll cookies in sugar while still warm & again when cool. Variation: Stir 1/3 cup finely chopped almonds into dough after mixing in flour.~~ You can freeze the rolls of dough & use as needed, if you like.