Its citrus season in Arizona and this this we have had a bumper crop. There are still lemons on our tree despite the baskets I have already picked.

Our lemons are big and juicy and since many people in Arizona have their own lemon trees there are only so many you can give away. The food bank eventually gets too many and you are left wondering how to use these beautiful fresh organic lemons. I almost cry when I hear people say put them down your sink grinder it will make your sink smell great. Yes for a 1/2 hour 🙂 Well I am up to the challenge. This year I have used up almost all of the lemons above … Read the rest

My absolute favorite. I love lemon curd and the lemon curd you make from fresh lemons is just delicious. I make the following recipe X4 and it makes 3.5 lbs of curd. Curd will last about 1 week in the refrigerator. Since I make in bulk I freeze the jars.

Ingredients:

• 1/2 cup of freshly squeezed lemon juice
• 2 teaspoons of freshly grated lemon zest
• 1/2 cup of sugar
• 3 large organic eggs
• 6 tablespoons of unsalted butter cut into small pieces. (3/4 stick)

Method:

Add juice, sugar, zest and eggs in a heavy saucepan. Whisk together. Add the butter and and cook over a low to moderate heat ( be really careful here as too much … Read the rest

This recipe is one I have been using ever since my sister shared it with me years ago.  I had made a few loafs of soda bread which would have killed you outright if they were used as a weapon.  My bread always turned out hard and dense.  Every time I make this bread for friends or entertaining I am asked for the recipe so here it is just in time to practice for St. Patrick’s Day.  This bread is made from fresh ingredients with no preservatives therefore it needs  to be  eaten within two days to fully appreciate it. (Usually not a problem).  It also lasts longer stored in an airtight container.   It is delicious eaten with Irish Kerrygold butter available … Read the rest