Lemons are ripe now

Hello, everyone.  It's lemon picking time, and so we're doing something with as many as possible. 

We have squeezed many lemons and filled an assortment of containers for frozen lemon juice. That way we have home grown lemon juice for much or all of the year.

The lemons that gave their peels to the recipe.

The lemon peel marinating in vodka.

This year we're doing crema de limoncello. Like regular limoncello, it's really sweet and involves alcohol. The crema also has boiled-down milk. This is about our third batch of the sweet dessert sipping drink. It's very tasty.

Thinned the radishes a little today

Hello, everyone. We have been having a beautiful day today, with sunshine. We are also having the south winds that precede another cool front. Winter has finally arrived, I guess.

I dug out two of the white radishes today so the others can have some room.

This is the larger one. I use them in tortilla Espanola in place of potatoes. I also used them in the garlic shrimp on toast that was pictured recently. 

There are also a lot of green tops, which are good in Brother Victor's radish greens soup. (From _Twelve Months of Monastery Soups_ by Brother Victor Antoine d'Avila-Latourette)

These are the long, Japanese type of daikon radish. They're said to be good for loosening up tight clay soils.