Meyer lemons-please share your tips and recipes
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7 years ago
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Overwintering-- please share your tips
Comments (4)Mehitabel, All my jasmine plants are 2-3-4-5ft tall when outdoors. When I bring them indoors, I remove all old leaves and cut the plants down to 1ft for j.sambac varieties and 3ft for j.molle. I cut the plants though they have buds that might bloom indoors because I am sure I will be carrying pests indoors without trimming them. After trimming, I spray wash with water to get rid of big bugs if any in the morning, then in the evening I spray the plant with neem oil solution mix with dish soap. I spray the stems, leaves top/bottom to make sure if any minute bugs/ eggs, they get smothered with oil/soap to get destroyed. Once the spary dries out, I bring the plant indoors into my morning room next to kitchen. They stay good until Jan and then I notice spider mites on some due to dry air indoors. To treat them I give them good wash for big plants under shower small ones in kitchen sink. If I find severe spider mites infestation then I use neem oil treatment if needed but generally I don't use pesticides indoors. I do feed the plants with dyna gro foliar pro very diluted with each watering maintaining indoors. I water them only when the pots feel light when lifted, overwatering is very bad for any of these tropicals when indoors. I have been maintaining these plants this way 4-5 years now and it seems to be working out for me. I already trimmed some of my jasmines and brought them indoors. Hope this info is helpful....See MoreI'll share my recipe, if you'll share yours, June 29, 2011
Comments (5)Hey Jasdip--got a name for that recipe? LOL! Also, what do we do with those 4 1-quart bags? Friday is Canada Day and this weekend we will be celebrating Independence Day here in the states. So there will be a lot of grills fired up, I imagine. Here's one of my favorite grill recipes. It's great for vegetarians but even if you aren't, you won't miss the meat. Grilled Stuffed Portobello Mushrooms 2/3 c. chopped plum tomatoes 1/4 c. (1 oz.) shredded mozzarella cheese 1 tsp. olive oil, divided (I use a little more) 1/2 tsp. finely chopped fresh or 1/8 tsp. dried rosemary 1/8 tsp. coarsely ground black pepper 1 clove garlic, crushed 4 (5 inch) portobello mushroom caps 1 Tbsp. lemon juice 2 tsp. low-sodium soy sauce Cooking spray 2 tsp. minced fresh parsley Combine the tomato, cheese, 1/2 tsp. oil, rosemary, pepper and garlic in a small bowl. Remove the brown gills and stem from the underside of mushroom caps using a spoon. Discard gills and stems. Combine 1/2 tsp. oil (I use 1 tsp.), lemon juice and soy sauce in a small bowl; brush over both sides of the mushroom caps. Place the mushrooms, stem side down, on a grill rack coated with cooking spray and grill for 5 minutes on each side or until soft. Fill each mushroom cap with 1/4 c. the tomato mixture. Cover and grill 3 minutes or until cheese is melted. Sprinkle with parsley. Serves 4. Time will vary depending on the size of the mushrooms....See MoreI'll share my recipes, if you'll share yours - December 23
Comments (2)I know I posted this recipe a week or so ago, but I made it yesterday and it is delicious. Going to serve it as one of the cranberry relishes at Christmas dinner. Gingered Cranberry Raspberry Relish Unlike cranberry sauce, a relish involves no cooking. Here, plump raspberries add a juicy freshness, while crystallized ginger provides sweetness and warmth. It is best served cold. Hold the mayo on your post-holiday sandwichesÂuse this relish instead for a real treat. About 4 cups Active Time: 10 minutes Total Time: 3 hours 10 minutes (including chilling time) Ingredients  1 12-ounce package fresh cranberries  1/2 cup granulated sugar  1/2 cup crystallized ginger, minced, (choose soft nuggets over disks, if possible)  3 cups raspberries, (2 pints), fresh or frozen (not thawed) Preparation 1. Pulse cranberries in a food processor until coarsely chopped. Transfer to a medium bowl. Stir in sugar and crystallized ginger. Gently stir in raspberries & it's fine to crush some of them. Cover and refrigerate for at least 3 hours to let the flavors combine. Tips & Notes  Make Ahead Tip: Cover and refrigerate for up to 1 week....See MorePlease share your fave recipes using lemon grass
Comments (5)I used to have it in my yard, and it grew well in Venice, but I have not tried growing it here in Westchester (L.A.), although I probably should. It is easily available in markets, and so I can always buy it when I need it, but I also have it in a tube from Gourmet Gardens, which makes it easier to use, since it is tough, and I generally remove it before serving, especially if I use it in soups. I make Tom Yum soup frequently, as I have a Kaffir lime tree, and I keep galangal root in the freezer, although I have pieces of dried galangal as well for that recipe. Lemon grass is good in a cold Thai beef salad, but I only get this in restaurants, as I do not book beef at home. I do use it when I make my own Thai curry paste, but then you can buy Thai curry paste easily enough now. My favorite Thai soup is made with shrimp and mushrooms, but I cannot find where I saved the recipe. I know I posted it here at one time. It is similar to this. Most of the time when I use it, I just add it to a Pad Thai recipe, or a Thai or Japanese soup....See More
Olychick
7 years agolast modified: 7 years agoOne of my favorite things to make with Meyer lemons is fresh lemon pie (also called Shaker Lemon Pie). I never would have believed how good it is until I tasted one. This is the recipe I use from Joy of Cooking - I found it online so I wouldn't have to type it out here:
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User
7 years agoUser
7 years agolast modified: 7 years agowritersblock (9b/10a)
7 years ago
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