This tree is amazing, cranking out fruit pretty much year round, and lots of it.
On the other hand, the lemon tree across the road produces picture-perfect, very large lemons - with thick skins and less juice than mine. And, not anywhere near the quantity either.
Something to do with all those nice lemons - salt them.
This is a nice condiment with curries, roasts, duck, etc. etc. and keeps indefinitely.Salted Lemons
- Slice your lemons almost to the stem end in quarters.
- Stuff each with about 1 tablespoon of rock salt and put in jar(s). Add enough salt to surround the lemons.
- Minced chili peppers may be tossed in, perhaps some raw, sliced ginger.
- 4 lemons, juiced & the juice poured over all
- Then put your jar in a sunny place for 3-4 weeks. (After a few days the level will come down and you may add a few more lemons.)
- Let age for 6 months.
And, the parable is - of course - we shouldn't judge by the outward appearance alone, as many did in our recent election. Often the "news" isn't all that objective or fair either. In fact, I would say, most of the time; since "they" have their own agendas.