Lemon Tree: Fruit tastes very bitter
7 years ago
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- 7 years ago
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dwarf apple tree fruit taste the same...?
Comments (1)The rootstock won't affect the flavor of your apple. As to the peach, I guess the only option is to be patient, and if it never does leaf out, request a new tree....See MoreMeyer lemon vs Eureka Lemon, taste?
Comments (2)I would think the Eureka would be better for lemonade, as it's going to have more a that "lemon" flavor. The Meyer, my favorite, is a cross between a lemon and a mandarin orange. I swear, you can eat the pulp, it's sweet enough. I love them. The Eureka lemon is one that STIRRINGS, the cocktail mix maker, makes it "Lemon Drop Martini" mixer out of. And it has a very lemony flavor. The Meyer is just on the other side, with that mandarin mixed in, which I love. Williams-Sonoma makes a Meyer Lemon Martini mixer, made with Meyer Lemons, and it's my favorite. When talking via email to the people at STIRRINGS, I questioned why they only marketed a "Lemon Drop" mixer and not a "Meyer" mixer, as Meyer lemons are becoming quite popular as of late (I have two new trees myself). I was surprised to learn that STIRRINGS actually makes the Meyer Lemon mix that Williams-Sonoma puts their name on. I wrote them back and told them they should reconsider and mass-produce the Meyer for others rather than Williams-Sonoma and distribute the mixer in all the places STIRRINGS seem to be available, as a trip to the mall to buy mixer can be a rather daunting task. Our Williams-Sonoma is in the mall, and whenever I go, I stock up on this wonderful elixir. But making a special trip to get it, as I said, can be quite a challenge...what with the mall traffic and all. So after all that rambling...I would say the Eureka probably would make the best lemonade, but the Meyer would make a "special" lemonade that would make your guests say "Mmmmm.....what IS that?"...See MoreHelp me with citrus trees kumquat, lemon, bitter orange, mandarin
Comments (9)Thank you for your input Johnmerr. So I will go ahead with Epsom salts (they were fine and it happened pretty quickly and I was worried it's some kind of a disease). In regards to cow manure and fish pellets, how much is a lot? The guys at the nursery always say to use little and not in the summer. I still use more than suggested and I guess that's still not enough (I am now convinced they don't know what they are talking about). Considering we are practically in the desert how often should I fertilize? In regards to lemon I will probably protect it for next summer. We have extreme heat here in summers, and many plants stress out. Things are cooling down now. And it actually does receive water everyday, the soil is moist all the time, I check it occasionally and never let it dry out (except on a couple of occasions when I couldn't water for a few days)....See MoreBall/Farm Journal Tomato Preserves taste bitter
Comments (4)Thanks - I did put a cup of brown sugar in, added 2 Tbsp of RealLime (just for a little kick), and then 2 Tbsp of ACV (to mellow things out?). I put some in a jar and brought over to my cousin and uncle, they both agreed it would be good with cream cheese or goat cheese. My cousin suggested that next time I zest the lemons and peel the pith off b4 slicing. I did discard the ends that were all pith, no flesh but I think these were pretty pithy lemons. I will also skip the allspice next time and make sure I use some brown sugar from the beginning (may skip lime and OJ, but I think ACV is good). Can't really discard the water if I follow Ball recipe since lemon is boiled in simple syrup. But is the Farm Journal recipe safe to use as-is? There is a big difference in the processing time - 5 minutes (sterilized jars - I would do 10) in FJ vs 20 min in Ball. I just realized that as soon as I took the last jar out of the canner (following 5-min cool-down), so just stuck them back in. Farm Journal 2 lbs tomatoes 4C sugar 2 lemons, thinly sliced 1/2 tsp salt 1/2 tsp whole cloves (I used 10) 1/2 tsp whole allspice (omit?) 1 stick cinnamon 1/2 tsp ground ginger (sub gingerroot as in Ball?) Scald, skin and weigh small firm red tomatoes. Cover with sugar and let stand overnight in a cool place. Next morning, drain juice into large saucepan, add lemon (seeds discarded), salt and spices tied in a bg. Boil 10 minutes. Add tomatoes and cook, stirring frequently, until they are clear and the syrup fairly thick. Remove spices. Ladle into sterilized jars to within 1/8" of rim (I used 1/4"), Wipe rim and adjust lids. Process in BWB 5 minutes (I would do 10 if jars not sterile). Remove from canner and complete seals unless closures are self-sealing type....See More- 7 years ago
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