January in central Arizona is citrus season. You’ll see citrus trees with arms bowing, full of fruit. And there are trees nearly everywhere — medians along major streets, parks, and plenty in backyards. Our trees didn’t do great this year; it’s normal for citrus to have an off season, even though they received ample water and fertilizer.
Thankfully, when we were out running errands this weekend, we noticed a small farm stand with bags of lemons for $1. (Considering we too have to pay about $1 a lemon at the market come July, I grabbed a bunch.)
With a bit of time, the oranges from our navel tree became the season’s first batch of marmalade. I like to add a full jar, with a diced onion and some garlic, to the crockpot when slow cooking pork roast.
The lemons were juiced and saved. We use these cubes in ice tea, cooking and baking. It makes the January bounty last well into the year.
(And bone broth. Do you do this? It is so easy, and I swear it’s upped my cooking game. We keep our rotisserie chicken bones and slow cook them with vegetables and spices. After several hours, I strain the liquid into mason jars, which go into the freezer. We use these to cook rice, beans, for the base of sauces, etc.)
An update from the Heirloom Hacienda. Tomorrow: what’s happening in the garden (including the addition of another bed!)