August is Citrus Time in the Midwest

Citrus fruits, and lemons in particular, have been a staple in my home since the day I was born - OK, way before the day I was born.  My mother would make a special run to the grocery store JUST to pick up lemons....and not just any lemons.  She was a lemon diva - the shape, the color of the skin, the texture and the size had to be just right.  Only in the rarest of situations, would she settle for a fruit with an elongated end, light "heft" for the size, too pale or too bright a color.

Lemon sketch - Micron black ink, and watercolor paint on Strathmore 400 series paper.

Slicing was also had to meet very specific criteria.  For example, the way in which the lemon is sliced above was NOT acceptable.  Not only did this not allow for proper hand squeezing, but in the end, it also wasted a considerable amount of the precious juice.

The correct way to cut into the lemon began with a vigorous rinse in tepid water, followed by a firm roll on a tea towel draped over a cutting board or firm counter top.  If the lemon was cold, all cutting was on hold until the fruit reached room temperature.  Once again, there were a few exceptions to this rule - very FEW! and usually related to shortage of time or high stress.

The sharpest pairing knife was designated the "lemon knife," and wasn't to be used for any other task.  Even when dishwashers entered our house, this designee was not to enter through that doorway.

The first incision was made lengthwise.  The second was angled just enough to meet the bottom of the first cut at the center of the fruit.  Great care was taken not to cut too far into the fruit to allow juice to escape without purpose.  The first wedge was immediately folded point to point over the teacup and squeezed so that the fragrant juice splashed into the waiting, steaming orange pekoe tea.  (As you may recall from an earlier post, there was also a tea ritual strictly followed for the brewing of the tea......see the inset for reference to this essential information!)

This wedge of folded wedge of lemon was then cradled in the bowl of a standard teaspoon and with firm thumb pressure, pressed again with the intent of releasing any hidden juices.  The spent wedge was placed in a small sauce bowl and the decision was made to either cut one more wedge, or consider the first wedge's juice quantity satisfactory.  Occasionally this required taking a sip, BUT not very often......scent and color seemed to be the lemony indicators.

"The Correct Lemon Shape for Tea" - Quick draw using micron black ink, and watercolor paint on Strathmore 400 series paper.

The remaining lemon was also placed in the small lemon bowl and set on the table - NEVER in the refrigerator.