Yesterday I picked a lemon from my lemon tree. It’s a Meyer lemon tree, and it stands quietly in the corner of my study by the window and the heating vent, looking outside and thinking of how much it misses summertime when it was on the porch bathing everyday in warm summerlight and the sounds of birds and chipmunks and squirrels and their friends.
I had spent time pollinating the tree, using a q-tip, stealing some particles of pollen from one flower and sprinkling them onto another. The effort yielded three four little lemonlings, which have since grown into lemons waiting to be plucked.
So there it was, my first lemon like a little sun at the end of a green stem. I plucked it from the tree and grated its rind making for a wonderful, lemon-tangerine smelling zest characteristic of Meyer lemons. Scraped and cut and squeezed, my little lemon contributed to a lovely lemon pasta, the recipe for which you can find here.
The last half of the lemon’s juice gave up a beautful red kale caesar salad with vegenaise. Bitter and juicy and creamy and sweet, the salad was a wonderful end to a lovely meal. I was glad to have turned my first harvested lemon into a scrumptious, simple meal. I was thankful.