Lemons can be found in the fruit drawer of almost anyone’s fridge (but is that the best way to store them?). They’re a versatile flavor enhancer, healthy ingredient and even a useful home cleaner. To help us learn more about this popular form of winter citrus, we traveled to Arizona’s Agritopia Farm, a commercial farm growing UDSA certified organic produce for the community and nearby restaurants.
We’ll break down the fruit’s most interesting facts, including its rich history, unique uses and surprising health benefits. While versatile, lemons can also be temperamental, so we provide a list of our best do’s and don’ts when working with them in the kitchen, as well as spotlight the five essential techniques every home cook should know when it comes to this sour citrus.
Ready to get cooking? Chefs from two of Agritopia’s restaurants offer five of their best lemon-forward recipes, from a bright chicken and apricot dish and a refreshing lemonade to new takes on classic desserts, like an olive oil cake and healthier lemon bars.
A communal vision produces a variety of lemons for one Arizona farm community.
A workhorse in the kitchen, a Renaissance-era status symbol and a global asset, what can’t the lemon do?
From juicing to roasting to candying, here’s how it’s done.
From a bright and floral chicken dish to three decadent desserts, lemons bring no shortage of flavor to these delicious dishes.