Farmer’s Market Report

Laura Avery

Mirror Contributing Writer

Lemon Sensations

The refreshing qualities of lemons are most appreciated in summer months, and a walk through the Farmers’ Market brings a variety of lemon sensations to the eyes and nose.

The dependable EUREKA LEMON is the elongated type with the bump on the end. It is a tangy, "sour" lemon with lots of bite.

MEYER LEMONS are rounder, have a unique flavor and are often used in cooking and flavoring.

PERSIAN SWEET LEMONS are literally sweet enough to eat like an orange, and are used in sauces and as garnishes. A delicious variation on traditional lemonade can be made by adding a big bunch of mint -- boil two cups of water with one to two cups of sugar till all the sugar is dissolved, depending on sweetness desired; add the juice of six lemons and the mint and let steep for several minutes. Strain the mixture and use as a concentrate to make lemonade by adding water and ice.

VARIEGATED LEMONS are beautiful green and yellow striped fruits with a pointy end and a surprising pink interior, possibly the original source of pink lemonade. They first appeared as a "sport," or non-cultivated offshoot of a regular lemon tree.

LEMON BASIL is a lovely herb that has a delicious aroma. Imagine lemon pesto over grilled fish! LEMON VERBENA is a smooth, slender-leafed plan that makes an excellent tea, hot or iced. It has an intense lemon oil quality and may be used sparingly. LEMON GRASS is a very long single stalk herb that is sold in bunches and can be cut up to make tea or add as a flavoring to almost anything calling for lemon flavor. And don’t forget the SORREL, a big, wide-leafed herb with a subtle lemon undertone, excellent in soups.

In the Market

JAPANESE and CHINESE EGGPLANTS are coming in. They are the small, slender eggplants with the purple "calix" or stem cap. Japanese eggplants are very dark purple and Chinese have a light purple variegated skin. Both have small seeds and finely textured flesh, which means that they do not absorb as much oil when cooked and don’t get as greasy as the Italian or Globe eggplant which has the green calix. Asian eggplant varieties can be grilled whole in no time or marinated for cold salads.

MUTSU APPLES are perfectly green, with a large, round shape. Early in the season, they are fairly tart and they sweeten as the month goes on. Their flesh is extremely firm. Most are exported to the Pacific rim where they are often given as gifts. ANNA APPLES are another early variety that have a long slim shape with pronounced points at the bottom.