I love this quiet period of time after Christmas and before the new year. It’s a time when you can still enjoy all of the beautiful decorations from the season, but at a slower pace. For me, it’s been a perfect time to reflect on my lime crop.
That’s right, lime CROP. I know it’s hard to believe, but even in the PNW you can grow citrus fruit, I’ll show you how in my next post.
Usually, I am content just to enjoy that ethereal fragrance from the white star-shaped blossoms from my limes, kumquats and various lemons.
I also love having mature trees in my living and dining rooms, it brings a great deal of natural balance into the indoor living situation.
All of a sudden, this year {I’m giving credit to Jack’s Classic Citrus FeED} my lime tree, which I’ve had for almost 20 years, provided me with a beautiful crop of Bearss, or Persian Limes. They have literally been falling off of the tree!
Even after harvesting my “crop” there were more limes still ripening on the branches
and plenty of fresh flowers and buds, so I am hoping for a second crop.
After a few moments of reflection I decided it was time to try to make something I have been wanting to make for years: what they call in Menton Liqueur de Citron Vert or, what I am now labeling Lime~a~Cello, a digestive made with fresh lime zest.
I am trying two different methods for this classic citrus sip with a twist, I’ll let you know all about it soon.
