I love the process of growing and harvesting vegetables, but equally enjoy cooking and eating them. Delicious.
Growing fruit is a bit more problematic, often requiring more 'management' - organic or not- than I like to do.
And my youthful enthusiasm for harvesting blackberries, blueberries, apricots, concord grapes, and strawberries, and making jam has long since disappeared. It's nice, certainly, but jam-making is hot work, and the product not necessarily so healthful in any quantity (although I made some nice low-sugar peach preserves last summer).
But my small Meyer lemon harvest (thanks to my friend CEN for the gift of the tree), yum. They've finally become fragrant, so I harvested four lemons a couple of days ago.
Yesterday, with one of the fruits, I made a delicious lemon pasta with the zest and juice and today, it was lemon-cilantro sauced chicken. I'd never cooked anything savory with lemons before, so I had to do some research to come up with the recipes.
The lemons (so far) have been lovely, juicy with just one or two seeds, and with nice thin skins that yield a delightful zest. And I know they're organic, because I've been tending them! Last year, I'd obviously harvested the lemons too early, as they're now fragrant and a lovely yellow when fully ripe.
Last weekend, I gave the entire tree a good washing with insecticidal soap (to treat spider mites) and pruned off the kaffir lime shoots (as recommended by some knowledgeable-sounding citrus sites). I'm inspired to be an even better steward of my delightful small lemon tree!