Commercial cultivation of lemons blossomed in both California and Florida in the 1800s. After a killer freeze in the winter of 1894-95, however, commercial lemon culture in Florida ceased.
Planting resumed in 1953 not because of a need for fresh lemons (of which there were plenty from California), but because of a market for frozen lemon concentrate, which became popular, and for natural cold-press lemon oil.
Some recipes I have used will surprise you at the taste after adding lemon juice.
CHEESE RAVIOLI WITH ROSEMARY AND LEMON
1 (16 oz.) package of cheese ravioli-I use the frozen type
1 cup of fat-free cottage cheese
1/2 cup of evaporated skim milk
1 tsp. dried rosemary
1/4 tsp. salt
1/4 tsp. ground black pepper
2 tsp. fresh lemon juice
1/4 cup finely shredded fresh Parmesan Cheese
3 tbsp. snipped fresh chives- I sometimes have to use the dry type.
1 tsp. finely shredded lemon peel
Cook the pasta according to the directions on the package. Drain and set aside. If necessary, cover to keep warm.
Meanwhile, in a blender or food processor, blend and process the cottage cheese, milk, rosemary, salt and pepper until smooth. Set the cottage cheese mixture aside.
Drain the ravioli and transfer it to a bowl. Drizzle the lemon juice on the hot ravioli and gently toss. Then pour the cottage cheese mixture on the pasta and toss until coated.
To serve, transfer the ravioli to plates. In a custard cup combine the Parmesan cheese, chives and lemon peel. Sprinkle the mixture on top of each serving. Makes 4 servings.
You have heard the old saying, when life gives you troubles, just make yourself a glass of lemonade. I really felt like this last week. I worked the Home Extension Cooking School (which was a great success), and was leaving in my car when I discovered the steering wheel was missing out of my car. I nearly had a heart attack.
Why would anyone want to steal the steering wheel out of my car? In coming to my senses, I was in the car on the passenger side. I sure did need a glass of lemonade that day.
One of the best ways to get as much lemon juice out of a lemon is to roll it around several times on a counter to soften the inside to where the lemon will release more juices. Also grate the lemon peel off of the lemon to use in future dishes. It is great just as a topping on baked chicken or fish.