Food Waste Challenge Day 2: Citrus!



Continuing on with our spotlight on foods we need to work at not wasting, here are a couple of the comments we heard from our guests about the challenge of using up citrus before it goes bad:

Most attrition around our house is due to mold and slime. Mold most often in the form of citrus fruits that have sat too long in the damp climate and on cheeses that are a little past their prime.”-Sharyn

For those who throw out citrus, when I have too much, I press and freeze the juice and defrost when I have a friend coming over for cocktails.” -Laura

OUR STAFF RECIPES FOR CITRUS

Photo courtesy of White on Rice


Preserved Lemons

Rosie, 18 Reasons

Pour ¼ inch layer of kosher salt into a sterilized glass jar.
Layer in quartered lemons, alternating quarters with tablespoons of salt. Really smash the lemons in there.
Add enough fresh squeezed lemon juice to come to top of jar, leaving ½ inch head space. Seal.
Leave out for one week, turning and shaking every 2 days.
Refrigerate and let preserve for two more weeks. They will keep for eons (well, at least 6 months) in the fridge. Awesome in salad dressings, over warm grains, in tagines, etc.

Tommys-Style margarita

Alli, Grocery

Fill a cocktail shaker with ice.
Add 2 oz reposado tequila, 1 oz lime juice (or experiment with any kind of citrus!), and ½ oz agave nectar or sweetener of your choice.
Shake well and strain into rocks glass.

Any Citrus Curd

Alli, Grocery

Yield: 3 cups

3 lemons or limes or 1 grapefruit (for zest)
1 1/2 cups sugar
1/4 pound unsalted butter, room temperature
4 extra-large eggs
1/2 cup citrus juice (lemon/lime/grapefruit)
1/8 teaspoon kosher salt

Carefully remove peel from citrus, avoiding bitter white pith. Put zest in food processor, add sugar + pulse to finely mince zest.
Cream butter + beat in sugar-citrus mixture. Add eggs, 1 at a time. Add citrus juice + salt. Mix until combined.
Pour into 2-quart saucepan + cook over low heat until thickened (~10 min), stirring constantly. Curd will thicken just below simmer, so don’t let boil. Remove from the heat + cool or refrigerate.
Serve on toast, dollop on yogurt, or pour into pre-baked shortbread crust for a pretty tart.

Everyday Tips for Citrus

  • Remember, citrus is an acid. Replace vinegar with a squeeze of lemon juice on cooked greens, stick an orange in your next chicken before roasting, brighten your curry with a squeeze of lime.
  • Next December, make your own candied citrus peel and give it as a gift!


One Response to “Food Waste Challenge Day 2: Citrus!”

  1. Laura says:

    The trouble with citrus is that as it sits it becomes less and less usable as food. Ever try to get juice out of a hard dried up lemon? Also it can’t go into garden cold compost, (maybe in the city hot compost) If I buy too many lemons I usually juice them and freeze it in cubes to have it available when desired. Citrus is so much better fresh I try to resist buying them in advance or in quantity.