Last Tuesday night I drove over the Bay Bridge to help a friend. She had a problem that was unique to folks in California, I suppose: she was over-run with lemons. The lemon tree in her backyard was full, the branches drooping from all the orange-tinged and sweetly scented Meyer lemons hanging in its leaves. The idea of all that fruit going to waste broke her heart.
So she decided to follow my fine example (ha!) and make lemon marmalade. Since I got her into the project it seemed only right to help her out. So I crossed the bridge and started juicing and slicing lemons. I was amply rewarded a few days later when she drove West and delivered several pints of thick, creamy, whole fruit lemon marmalade perfect for plopping on toast, topping an English muffin, decorating a scone, or serving with cake.
Each week, the Friday Food Files are deliciously brought to you by Molly Watson. For more on Molly you can visit her in one of many wonderful places:
Recipe Wizard: localfoods.about.com
Radio Girl: eatthatradio.wordpress.com