Growing a Meyer Lemon Tree

Author: Meera, August 16, 2015

Meyer Lemon is California’s favorite backyard fruit tree. Here, in the Bay Area, I am growing it on my farmette along with Satsuma tangerines, blood oranges, naval oranges, and lime trees. We love marmalade made from our citrus as well as juice, pickles, and desserts.

 

 

Leaving the tag attached for the first year can guide a gardener to caring for the plant

Leaving the tag attached for the first year can guide a gardener to caring for the plant according to grower recommendations

 

 

 

In two beds at the front of my property along a fence line, I’ve planted several citrus trees, among them, an improved Meyer lemon.

 

First introduced from China to the United States in 1908, Meyer Lemon takes its name from an agricultural explorer with the USDA named Frank Nicholas Meyer. These beautiful thin-skinned lemons are more round, juicier, and less acidic than their counterparts Lisbon and Eureka. It takes four years to grow one tree from seed. Today, the improved Meyer is widely available in California.

 

In the 1940s, Meyer lemons were believed to be carriers of the Citrus tristeza and tatter leaf viruses. Although these viruses did not harm the Meyers, it harmed other varieties of lemons grown by commercial growers. Ergo, the California department of Food and Agriculture dictated that the Meyer lemons would have to be eradicated. See, https://en.wikipedia.org/wiki/Meyer_lemon

 

In the 1950s a virus-free selection was identified and then in 1975, an improved Meyer was cloned. It tested free of those viruses, resulting in this new, “improved” Meyer Lemon again being planted in California. If you love the bright flavor and the clean, fragrant scent as well as the versatility of this lemon that can be roasted, salted in brine, drizzled into cake, made into pie, and even candied, consider planting an improved Meyer Lemon tree. They are vigorous growers that produce a bountiful crop.

 

 

 

lemons are an important ingredient in my jams

Lemons are an important ingredient in my jams

 

 

 

Six Steps to Growing a Meyer Lemon

1. Plant in a container (the method many Chinese gardeners love) or in the ground.

2. Dig in a south-facing spot that will receive plenty of sunlight (at least eight hours per day).

3. Water when needed, but don’t over-water; this citrus likes a good drenching and then a chance to dry-out.

4. Four times per year, apply organic citrus fertilizer and water it into the roots.

5. Give support to young trees against wind, and thin fruit on young trees until they are are well established.

6. Prune off branches after the late winter/spring harvest to keep them (or the fruit) from touching the ground.

 

 

 

 

 

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Eggstra Confusing Egg Labels

Author: Meera, December 11, 2013

 

Some chickens have caged runs, but are also allowed free-range foraging

Some chickens have caged runs, but are also allowed to free-range forage

 

 

 

Just because an egg is organic and from a cage-free chicken does not mean the eggs are free from Salmonella Enteritidis (the bacteria that causes the foodborne illness) or that the chickens producing the eggs live free of confinement.

 

 

Supermarkets carry dozens of eggs with labels like pasteurized or organic and also free-range, cage-free, or vegetarian. Consumers can find it confusing, so here’s the low-down on eggs and their labels.

 

 

CAGE FREE

This term relates to how the chicken is confined. The chickens are not raised in cages but may be confined in barns with floors. The floors may have pine shavings or other material and the chickens will likely have nesting boxes in which to lay eggs and roosts. But cage free does not necessarily mean they have lots of space; they could be living in close confinement with many other birds, depending on the farm.

 

 

ORGANIC

In order to get the USDA certification for organic on the eggs, the chickens must not be given hormones, antibiotics, and other drugs. The hens can be caged or otherwise confined, but usually they are cage free and eat an organic diet. The USDA stipulates that to qualify as organic eggs, the layers must be fed an organic diet of grains from land deemed free from toxic chemicals and pesticide for a minimum of three years and no grain from genetically-modified crops.

 

 

FREE RANGE

Chickens considered free range are able to leave their confinement and roam freely. Depending on the farm, the birds may be under a protective covering like a canopy. This keeps the flyers from escaping and the hawks from carrying away the birds. Free-range chickens might have a richer diet, again depending on the farm, because of greater access to freely foraging on grasses, grains, and seeds.

 

 

VEGETARIAN

How, you might wonder, can a chicken be deemed vegetarian when they naturally forage for grubs and worms? They are confined in cages and fed a vegetarian diet, free of animal and fish by-products.

 

 

PASTEURIZED

The eggs containing a pasteurized label have been put through a heating process while still in their shells. For three and one-half minutes, the eggs are heated to 140 degrees Fahrenheit, thereby killing the Salmonella bacteria. Pasteurized eggs are preferable for the diet of young children, elderly people, and those who have weakened immune systems and for whom a salmonella infection might have grave consequences. Even if you don’t buy pasteurized eggs, you can eliminate the risk of Salmonella infection if you cook the egg yolk and white until firm.

 

 

SAFETY TIPS

Eggs collected from your hen house should be washed within 36 hours of being collected and immediately refrigerated at 45 degrees Fahrenheit or below. These two steps can reduce the risk of Salmonella. Refrigeration prevents the bacteria (if present) from multiplying. Eggs purchased from the store should be immediately refrigerated. And if a recipe lists a raw egg as an ingredient (for example, mayonnaise or salad dressing or cake frosting), use pasteurized eggs or egg whites.

 

 

 

An egg from a pasture-raised hen is much more nutritious than an egg from a large commercial enterprise, according to Mother Earth News. The publication did a study in 2007 that measured how eggs from pastured hens stack up against the USDA’s nutrient data for commercial eggs. The results suggested that eggs from the pastured chickens were nutritionally superior. For the full story, see, http://www.motherearthnews.com/real-food/tests-reveal-healthier-eggs.aspx

 

• 1/3 less cholesterol
• 1/4 less saturated fat
• 2/3 more vitamin A
• 2 times more omega-3 fatty acids
• 3 times more vitamin E
• 7 times more beta caroten

 

It might be time to acquire a few more chickens if you love eggs as much as I do, especially in those big, mid-day farm table breakfast/lunches, with fresh veggies from the garden, and homemade bread and jam.

 

 

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