Lemon Harvest

Our Meyer lemon tree had a bumper crop this year. The tree is small and the branches were drooping all the way to the ground with the heavy fruit. The basket full of golden globes begs me to find ways to use them. We have already given bags of them to friends and family. An online article from the LA times advises me of 100ways to use Meyer Lemons! But the best use in my opinion is enjoying them in a variety of delicious recipes. These lemons are slightly different from regular lemons, presenting an edible peel and a sweeter flavor. The sweet tart citrus fruits are perfect for desserts, stuffing for chicken, or making simple sweet lemonade. Try this for a delicious autumn supper:

Meyer Lemon Risotto
Makes 4 to 6 servings

Ingredients:
1 yellow onion, chopped
2 shallots, chopped
3 cloves garlic, chopped
1 teaspoon sea salt
3 tablespoons extra-virgin olive oil
2 cups pearled barley
1 cup dry white wine
6 cups vegetable stock
Grated zest of 4 Meyer lemons plus juice of 2
1/2 cup Parmesan cheese
1/2 cup creme fraiche
1 cup spinach, chopped
Handful of toasted pine nuts, for garnish

Directions:
1. In a large pot over medium high heat, saute onions, shallots, garlic and salt in olive oil until onion softens.

2. Stir barley into pot and pour in wine. Let mixture come to a simmer for 3 to 4 minutes. Add 1 cup of stock at a time, while letting the barley absorb the liquid (this will take about 30 to 40 minutes). Stir often while adding liquid.

3. When barley is tender, take pot off heat and stir in lemon juice and zest, cheese and creme fraiche. Mix in spinach and top with pine nuts.