Our Lemon tree (probably the “Lisbon” lemon variety) is nearing that time of year when we need to start harvesting the fruit. This year, the lemon crop appears to be much larger than in previous years (we have had this tree since 2012) and we may have to invest several days harvesting an estimated one thousand lemons. Last year, we filled the wheelbarrow twice with an estimated total of 600 lemons. There are many more than that on the tree now.
As we begin the lemon picking, we will be doing the usual thing with them, that is, giving them away to neighbors, the food bank, the senior center and anyone else that we can convince to take a bag home. Of course, we will reserve some for our annual Limoncello production.
We still have a little time before any frosty weather happens; the forecast for Thanksgiving week should be highs in the low 70’s and lows well above freezing. That’s still cool enough to layer up on the clothing, but will be OK for this variety of frost-tolerant lemons for the time being.
Our plan for Thanksgiving dinner is going to be similar to the past couple of years when we had a Keto-friendly menu featuring some of Damsel’s homemade goodies. We’re looking forward to the dinner, but more on that in a later post.