Lemons, limes, oranges, and grapefruit are abundant in winter. Learn how to use and preserve citrus by drying, canning, fermenting and more!

This kumquat ginger syrup, made from tiny, tasty, nutritious citrus and fresh ginger, is a delicious and versatile cocktail mixer.

I'm pretty good at keeping secrets. However, this one was hard to hold in. But now... finally ... I can make the announcement: after months of looking at properties, Eric and I have purchased a house. Our home. Since the fall, our weekends have been spent going from open house to open

Candied kumquats recipe. Sweet, tart, & tangy all at once! Perfect citrus simple syrup for drinks and cocktails. Can also use orangequats.

citrus pickled turnips with gin and juniper berries I am posting from Westport Massachusetts, proud home of the macomber turnip. Westport is considered by many the Napa Valley of New England. Its coastal rivers and miles of farms produce some of the finest food in the region. I thought it appropriate to include my friend Dan Georges’ recipe for pickled turnips. Dan is a local chef and pickle guru extraordinaire. I was fortunate enough to eat one of Dans summer feasts, cooked by his catering company Smoke and Pickles. They served a whole striped bass cooked in his smoker, which he trailers behind his truck. As he drives down the road smoke pours from it, making mouths water for miles. He's the foodie Pied Piper of Westport. Fantastic sides from local farms accompanied the bass along with an array of his tasty pickles. The recipe below, for his pickled turnips is completely unique, and a perfect pickle. He makes his with the infamous macomber but any fresh turnip will do. It’s crunchy, briny, and citrusy and has something else you can’t quite put your finger on, a touch of gin. I am a big fan of pickles for breakfast, but you might want to think twice about popping one of these bad boys into your mouth before 10am. This recipe is in Dans fantastic book, Quick Pickles, published by Chronicle Books. Must go, I’m off to find some old lady, rumored to have fresh currants! INGREDIENTS 2 lbs small turnip s ( peeled and sliced 1/4 inch thick) 3 tablespoon kosher salt zest of 1 orange julienned zest of 2 lemons julienned zest of 2 limes julienned 2/3 cup orange juice 1 cup fresh lemon juice 1 cup fresh lime juice 1/4 cup white wine vinegar 1 cup gin 1/2 cup white grape juice 2 tablespoons juniper berries 4 teaspoons peeled , finely minced ginger 1/2 teaspoon ground tumeric METHOD In a non-reactive bowl combine the turnips and the salt and toss well. Set aside for about 1 hour , or until the turnips are limp enough to fold without breaking. Drain and rinse twice to remove salt. Place the turnips in a large non-reactive bowl or in glass jars with all of the remaining ingredients, cover and refrigerate. The flavors begin to develop almost immediately, but they improve significantly overnight as the juniper steeps in the liquid. These pickles keep covered, refrigerated for 3-4 weeks

There are so many ways to use and preserve lemons, oranges, grapefruits and limes. Learn how to preserve citrus fruits and use them in creative new ways! When it comes to citrus, we often waste more of it than we actually use. We might squeeze a slice of lemon or lime in our drink or

Before you discard the peel of a Meyer lemons, take a look at this recipe for Meyer limoncello. It's sweet and aromatic. Best of all, it's easy to make.

Delicious lemon marmalade recipe

These juicy oranges slices drizzled with a fragrant caramel makes for an elegant and simple dessert perfect for any evening dinner. Serve these with either a dollop of crème fraiche and a shortbrea…

Whether you're a citrus pro or just seeking the answer to the question "Are lemons and limes the same fruit?", you should find an idea you'll LOVE in here.

According to Laurie Colwin's recipe, this Lemon Chutney improves with time, and is especially good after six months. So, let’s wait and see.

For a unique spin on the perennially popular limoncello, replace the lemons with seasonal kumquats¿a winter citrus fruit that packs a lot of flavor into a tiny package. For a gorgeous presentation, package it in clear glass bottles so the fruit can shine through. This liqueur is traditionally served from the freezer, so make sure you choose a bottle with a resealable top.

Beets, stems and greens sautéed in a citrus sauce.

I had a lot of kumquats to use up so I thought how about kumquat cookies? I love chocolate and orange together and kumquats are even better because their rind bakes up like chewy candy! I hope you like them!