This past weekend started a multi-day cold spell around these parts. They were the first freeze days we’ve had this year. Last year we had a really long cold spell in December which killed all of our citrus. Over the summer we cleared out a new space on the south foundation wall of our house just for citrus. The hope is that since they will be right up against the house with the southern sun shining on them, that they would survive a freeze. We plan on keeping them well pruned to keep them small enough to throw a sheet over. They are also right next to a faucet, which comes in handy because watering plants right before a freeze helps protect them as well.

If this past cold spell was an early test, we passed. But beforehand we picked all the meyer lemons. For those that aren’t familiar with them, meyer lemons are a cross between a lemon and an orange, so it’s a sweeter lemon that you usually find. Also their rind is thinner and smoother. They aren’t commonly found in grocery stores because they don’t travel well, so look out for them at farmers markets.

Years ago when we were first dating, Scott surprised me with this little trick. In the middle of an ordinary, run of the mill salami sandwich, he put in paper thin slices of meyer lemon. For a rich meat like salami, that little hint of lemon is like a bright light in a winter sandwich. You’ll have to try it. Of course meyer lemons are optimal, but if you can’t find those, try a very thin slice of any other lemon…rind and all!

Give it a try! Enjoy!