May 2014

Limes Hard To Find? - Limoneira Lemons Offer Solutions


Recently, you've probably seen either seen first-hand or read the news about the shortages of limes. Bad weather, a citrus virus in Florida and Mexican drug cartels have caused a severe limit on limes and consequently those that are available, can be very costly. Annika Stensson from the National Restaurant Association says that "As the industry waits for the summer crop to lower prices, some restaurants and bars nationwide are pulling lime drinks off their happy hour menus. Others are substituting ingredients like lemons or oranges.


Limoneira has identified several unique lemon recipes that can be substituted for traditional lime based cocktails. These recipes are lip-smacking delicious and offer a little relief when lime based libations become a little too difficult to find.


Limoneira will be providing these recipes to our food service customers along with information discussing our UNLEASH THE NATURAL POWER OF LEMONS and Limoneira global mixologists.
Limoneira Global Mixologists - Luscious Lemon Cocktails


Antonio Lai - Hong Kong


Hong Kong native Antonio Lai has traveled the globe to work as a bartender, cadging knowledge and techniques along the way before returning home as the inspiration and co-owner of Quinary and Origin, two cocktail lounges in the expensive and prestigious Mid-Levels residential area. Lai has worked in Beijing, Singapore, Malaysia, Italy, Germany, London and Paris.


At Quinary, the focus is in classic cocktails balanced with some interesting molecular concoctions. For example, the Earl Grey Caviar Martini, one of their most popular drinks, uses a gastronomy method with caviar and air. It has the smell and texture of the caviar, along with mouth-feel.


Lai's Origin cocktail lounge is a creative hybridization of "original" and "gin". Here the focus is on concoctions with distilled gin infused with great Asian influences such as shiso, lemongrass, cucumber coriander, grapefruit and more. Gin is a familiar concept around the world but is less well known in Hong Kong. Lai's empire also includes Angel's Share, a whiskey bar with over 80 offerings.


Joe McPherson - Seoul


Joe McPherson founded ZenKimchi in 2004, and it's now Korea's longest running food blog and has been featured in The New York Times, The Wall Street Journal, The Los Angeles Times, The Washington Post and CNN as well as a number of Korean publications such as The Chosun Weekly, SEOUL Magazine, JoongAng Daily, The Korea Herald and Newsweek Korea.


Joe has also spoken at TEDx Seoul on Korean food globalization. His Company ZenKimchi International organizes food tours for tourists and corporations and acts as a media liaison for foreign and Korean media and local restaurants and producers. Joe is the co-founder of Seoul International Cocktail Expo and says that the most popular cocktail in Korea is the mojito because it requires fresh mint. Mint is generally not used in Korea, and the use of fresh ingredients in cocktails has gotten Koreans excited.


Hans Hilburg - Lima


Over the past 30 years, Hans Hilburg has been perfecting his craft through the development of hundreds of original and innovative cocktails. He has also been nurturing his passion for Peruvian Pisco and actively involving himself in its development, promotion and protection not only in Peru but throughout the world.


He has created the cocktail repertoire for all Astrid y Gaston, La Mar, T'anta, Caf� de Museo and Panchita restaurants and before that also developed the cocktail menus for Bohemia restaurants and Club Nacional.


Hans has worked in the United States, Peru, Spain, Mexico, Ecuador, Venezuela, Colombia, Chile and the Caribbean. He has written for many publications and also recently completed a book with his original coffee cocktail recipes and is now in the process of developing a new book of Pisco cocktails.


"Espiritus del bar" or "Bar Spirits" his latest brain child is a portal for both professionals and aficionados alike. Here they can meet and exchange information about not only Pisco, but also the world of cocktails at large in Peru and abroad.


Dylan Black - Boston


Located in Central Square between Cambridge's twin pillars of academe Harvard and MIT, Dylan Black's Green Street has long been a people's pleasure dome, serving its neighbors since the great depression (it's the home of Cambridge's oldest-standing liquor license). Dylan reinvented Green Street in 2006 with an eye for its history, but its award-winning (Best of Boston 2008) cocktail menu, better-than-serviceable wine list, raft of craft-brew, and revived kitchen have garnered enthusiastic notice beyond Cambridge. Dylan's family has been in the spirits world for generations. His father ran a bar outside Chicago. His mother's father owned and ran the Reisch Brewery in Springfield, Illinois, into the 1960s.


The Green Street staff takes primary flavors and concocts them in differing proportions and textures to make a wide range of drinks. They depend on accurate jigger measurements not just for economy but to achieve correct and consistent balance of elements and flavors. That assures that, on a given night, your drink will be the same, whether mixed by Dylan or any of Green Street's other talented bartenders.


Erin Hayes - Chicago


Erin Hayes is one of several women shaking up the cocktail scene in Chicago. She's a mixology force to be reckoned with in the city of the big shoulders and her tweets (Erin Hayes @theminxologist) are an excellent source of delicious concoctions as well as providing a lot of great knowledge of Chicago's culinary world. Erin has a long and extensive background and is quick to credit others for her growth & success. Paul McGee from Three Dots & A Dash and Matty Eggleston from Nico Osteria have been mentors. Erin has a creative pallet and likes Limoneira lemons. She designs her luscious libations around unusual ingredients from around the world as well as utilizing delicious elements sourced locally.


Tacy Stevens - New Orleans


Tacy Stevens mixes it up at Galatoire's 33 bar & steak, part of iconic Galatoire's in the Vieux Carr� (old Square) founded in 1905 by Jean Galatoire, this infamous address distinguished itself on Bourbon St. from its humble beginning. From the small village of Pardies, France, Jean Galatoire brought recipes and traditions inspired by the familial dining style of his homeland to create the menu and ambiance of the internationally-renowned restaurant. In its fifth generation, it is the Galatoire family and descendants who have carried the tradition of New Orleans' fine dining restaurants and influenced its evolution. The restaurant's culinary customs and reservation statutes have been preserved with little change throughout the decades. One Friday, President Ronald Reagan placed a call to former U.S. Senator J. Bennett Johnston, who happened to be waiting in line for a table at Galatoire's. After the President's call ended, Senator Johnston graciously returned to his position in line.
Issue: 51
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Table of Contents 

Limoneira Global Mixologists
Limoneira Signature Drinks
Spring Into Green Cleaning With Limoneira's Global Green Cleaning Opinion Leaders
Huffington Post Features Limoneira NYC Green Cleaning Opinion Leader Saudia Davis
New York City - Bite-A Tasty State Of Mind
Limoneira Recipes
Limoneira's Lemon Twist Video
Limoneira Lemons In Peru - Veja, Vivanda And Wongs
Korean Culinary Aficionado Seonkyoung Longest And - Lemon Chicken Soba Salad
Lori Yates Lemon Crème Brûlée With Limoneira Lemons
Limoneira Winner's Block

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Household Water Stewardship

Sustainable living is a guiding principle that will color your whole lifestyle and there are several essential components. Responsible water stewardship is one of them.


When it comes to water usage and degradation, we tend to think of agriculture, industry and business as being the major culprits. However, household (municipal) water use overall adds up to about the same amount. That means that what we do - how we treat our water supply - as individuals does have a huge impact on the precious water we need to survive.




The first principle of good water stewardship is the same as that of the recycling refrain: Reduce. Reducing your use of water in general is always a good idea, from turning off the tap when you're brushing your teeth to limiting non-essential uses like washing the car every Saturday or drenching the lawn every second day.


Watch What Goes Down the Drain


Most of us rarely stop to think about what we're washing down the drain, but what goes down the drain goes into our water supply. Whether you are connected to a municipal sewer system or a septic tank, what goes into the drain system can end up in the groundwater, surrounding land and/or municipal water system. The list of substances that shouldn't go down the drain begins with the obvious...

(Read More)


Check out more articles on our blog by clicking here.












Limoneira Lemon Cocktails 


No Limes - No Worries


Meyer Lemon Mojito


Serves: 4 


This classic mojito is amped up with a mint-infused simple syrup and limes are switched out for Meyer lemons. 




Mint simple syrup:

  • 1 cup sugar
  • 1 cup water
  • 1 cup fresh mint leaves, packed
  • 1 cup mint simple syrup, chilled
  • 1 cup white rum, chilled
  • � cup Meyer lemon juice (2-3 lemons)
  • 1 cup club soda, chilled
  • ice
  • mint sprigs, optional garnish 



  1. For the syrup: using a small saucepan, combine the sugar, water and mint leaves. Bring to a boil, then reduce heat and simmer for 5 minutes. Remove pan from heat and allow to rest for 20 minutes. Strain the syrup. Cover and chill.
  2. For the mojitos: using a pitcher, combine the mint syrup, rum, lemon juice and club soda. Stir and pour into ice-filled glasses. Garnish with mint sprigs. 



Lemon Ice


Makes 1 cocktail  



  • 2 oz. vanilla vodka
  • 1 oz. vanilla schnapps
  • 1 oz. apple juice
  • 4 oz. lemonade
  • Garnish: sugared lemon slice



  1. Put all ingredients in a blender with a cup of ice, and blend until completely smooth and there are no chunks. Pour into a glass, and garnish with slice sugared lemon.

Lemon Mule


Makes 1 cocktail 



  • 1/2 ounce Meyer lemon juice (juice of about 1 lemon wedge)
  • 2 ounces vodka
  • 5 ounces best-quality ginger beer
  • ice cubes
  • Lemon slices, for garnish 



  1. Squeeze lemon juice into mug or glass and top with vodka. Add a few ice cubes and stir to slightly chill the  liquids. Top with the ginger beer and add more ice until mug or glass is full. Garnish with a few lemon slices. 




Lemon Muddled Cuba Libre


Makes 1 cocktail  



  • 1 1/2 oz White or Amber Rum
  • 4 to 6 oz Cola
  • Large Ice-cubes
  • Lemon slice


  1. Place the lemon slice into a tall bar glass and muddle slightly
  2. Add Ice
  3. Add the Rum
  4. Fill with Cola 




Lemon Caipirinha


Makes 1 cocktail



  • 2 oz Leblon
  • Cachaca
  • 2 tsp Sugar / Bar Sugar
  • 1/2 Lemon (cut into wedges)
  • Glass: Old-Fashioned Glass 



  1. Muddle the lemon and sugar in the bottom of an old-fashioned glass. Add the cachaca, then crushed ice. Stir well, pulling the ingredients from the bottom to the top of the ice.



The Lemon Rickey


Makes 1 cocktail



  • 2 oz gin, white rum, or vodka
  • 1/2 oz fresh squeezed lemon juice



  1. Fill glass with ice
  2. Add 2 oz of favorite spirit
  3. Squeeze two wedges of citrus and toss the peels into the glass
  4. Top with soda and stir, top with soda water, garnish with lemon slice.





Lemon Collins


Makes 1 cocktail



  • 1 1/2 ounces gin
  • 1 ounce lemon juice
  • 1/2 ounce simple syrup
  • Club soda
  • Maraschino cherry for garnish
  • Lemon slice for garnish



  1. Pour the gin, lemon juice, and sugar syrup in a Collins glass with ice cubes.
  2. Stir thoroughly. Top with club soda. Garnish with the cherry and lemon slice.




Meyer Lemon Mai Tai 


Makes 1 cocktail 



  • 1 oz Light Rum
  • 1 oz Dark Rum
  • 1/4 oz Orange Curacao
  • 1/4 oz Orgeat Syrup
  • 1 oz Pineapple Juice
  • 1/2 oz Fresh Meyer Lemon Juice



  1. Mix the Orange Curacao, Orgeat, Pineapple and Lemon juices in the right proportions for the number of Mai Tai's you're making. 
  2. Fill an old-fashioned glass with crushed ice or ice cubes. Pour in the light rum and the mix of other ingredients,  then float the dark rum on top. Garnish with a wedge of lemon and a pineapple slice. 




Lemon Thyme Gimlet  


Makes 4-6 cocktails



  • 3 cups gin
  • 1 bunch thyme
  • 1 1/2 cups freshly squeezed lemon juice
  • 1 1/4 cups simple syrup (prepared by melting 2 cups sugar in 2 cups water and cooling) 



  1. Muddle the thyme in the gin and let it steep for several hours.
  2. Combine the ingredients in a large pitcher.
  3. Pour mixture into a cocktail shaker with ice and shake vigorously. Strain into chilled cocktail glasses and garnish with a thyme sprig. 




Lightning Lemon Daiquiri 


Makes 1 cocktail 



  • � oz Sugar Syrup
  • 1 � oz Lemon Juice
  • 1 oz Cointreau
  • 2 oz White Rum



  1. Wipe the rim of a cocktail glass with a lemon wedge then dip into sugar to rim the glass. Next add all the ingredients into a cocktail shaker with ice. Shake well and strain into the cocktail glass. 




Rosemary Lemon Margarita 


Makes 4 cocktails



  • 8 Lemons (Juice Only)
  • 24 ounces Club Soda
  • 4 Rosemary Sprigs
  • 4 tablespoons Sugar
  • 4 ounces Tequila 



  1. Combine lemons, club soda, sugar and tequila in pitcher. Mix well. Refrigerate until cold. Place 1 rosemary sprig in each of the 4 serving cups. Pour margarita and drink cold or iced.
Spring Into Green Cleaning With Limoneira's Global Green Cleaning Opinion Leaders


More and more consumers are turning from harsh chemicals in cleaning products to more natural solutions to clean their homes (and offices). Limoneira offers some great, green cleaning tips here.


We've also linked up with some experts around the world who make it their business to bring a shine to their customers lives. We highlight several of them here.


Louise Taillon - Toronto


Louise Taillon has been active in the cleaning industry for over 25 years. Today she is Director of Training for The Sani Marc Group. She is responsible for managing all aspects of the company Training Program for both employees and clients. Louise is a frequent guest speaker on green cleaning, cleaning for health and how to successfully implement corporate sustainability programs. She also has experience in implementing Business Continuity and Corporate Pandemic Plans, helping businesses protect their employees and investments in the event of sudden outbreaks or loss of critical business components. Louise is a graduate of Ryerson University, is a LEED Green Associate, is an Expert Sustainability Professional (ESP), and is currently studying to become an accredited LEED Professional.


Kathleen Bands Schindler - Baltimore


Kathleen Bands Schindler is passionate about cleaning. Currently Vice President at My Cleaning Service Inc. where she is a third generation successor, Kathleen has utilized her BA in Business Management from Washington College to institute improvements to keep this cleaning leader at their industry's forefront. She has been instrumental in upgrading the Company's technology, quality control and account management and she believes that cleanliness is paramount for personal health and a sustainable environment. She was recognized by the Maryland Daily Record's "20 IN THEIR TWENTIES" as an up and comer who are successful by or before the age of 30. This edition recognizes honorees on the basis of professional accomplishment, civic involvement and achievement. (


Saudia Davis - NYC


Saudia Davis began GreenHouse Eco-Cleaning with a mission to honor her grandmother, a housekeeper from the West Indies. Saudia's grandmother lost a battle with cancer and her family speculated-with plenty of evidence-that decades of inhaling toxic fumes from cleaning chemicals had made her sick. This became the impetus for GreenHouse Eco-Cleaning. The company offers top notch residential and commercial cleaning services. Saudia believes in community. Saudia's grandmother had worked hard, but never had the opportunity to advance. Her company not only creates jobs, they find, foster and celebrate greatness for an underserved community. From her many client testimonials, it's clear that Saudia and her business have met an important need. Greenhouse Eco-Cleaning has won accolades from The New York Times, The Wall Street Journal, The Economist and Bloomberg Businessweek and many others (


Mark-Newman Kuzel - Los Angeles


Maid in the U.S.A. Inc. is the premier boutique cleaning service in the Los Angeles cleaning industry. Maid In the U.S.A. clients range from large, national retailers to local restaurants and shops in addition to many film production and post-production facilities in Los Angeles. Their residential client roster includes some of the biggest names in Hollywood, as well as several Fortune 500 captains of industry. President/CEO Mark Newman-Kuzel started the business over 23 years ago and is proud of the team of highly trained cleaning professionals he's developed. Mark says, "When I began the business I did it all, and now the business has grown to the point where I have a great team that provides our personalized services to clients. Over the years, we've developed a lot of great tips for cleaning and have noted changing consumer trends. There is an increasing interest in natural or green cleaning products and methods. Consumers have become more informed about the health effects of household chemicals, so we offer non-toxic alternatives and encourage the use of homemade cleaning products created with baking soda, vinegar, and lemons."


Shelly Baker - Denver


Shelly Baker is the owner of An Angel's Touch, LLC, d/b/a WCF Commercial Green Cleaning Co. Shelly's detailed cleaning company serves Denver and the surrounding front range areas, specializing in eco-friendly, environmentally safe green cleaning services, using non-toxic, biodegradable "certified" green cleaning products and recycled/recyclable cleaning supplies. The company's detailed cleaning services include healthy house cleaning, personal organization and housekeeping services; rental and investment property clean-ups; construction cleans; janitorial services and other specialized property services. Shelly's website offers a detailed description of the green cleaning services they provide, as well as an informative blog discussing a number of different green cleaning topics (
Huffington Post Features Limoneira NYC Green Cleaning Opinion Leader Saudia Davis 10 Must Have Products For Spring Green Cleaning


As the founder of an eco-friendly cleaning company, the Cleaning Expert for HGTV Magazine and the New York City Cleaning Expert for Limoneira, the largest grower of lemons in the United States, I know a thing or two about eco-friendly cleaning tools and how to turn everyday kitchen ingredients into tough, dirt fighting cleaning products -- products that not only get your house clean, but keep it healthy. Here are the 10 tools and products I recommend for a spring green clean:


The Tools:
  • Microfiber Cloths & Broom: In addition to being a great product for removing dust, microfiber cloths & brooms are also known to remove allergens and bacteria. The cloths and broom head can easily be washed and reused, making them a great addition to your cleaning arsenal.
  • Reusable Mop: Not that we don't love the convenience of disposable brands, but you cannot beat the earth-friendliness of a reusable mop. Look for mop heads made from plant-based fibers that are free of dyes and plastics. After you're done, you can wash them in your washing machine and hang them out to air dry.
  • Stainless Steel Bucket: We recommend having a couple of buckets on hand since you can use them for all sorts of general cleaning projects. We recommend stainless steel buckets, which will not only last longer, but are easier to carry around.
  • Drying Rack or Clothesline: These may seem like odd objects to include in your cleaning supply closet, but a drying rack or clothesline will do wonders for your green cleaning efforts. In addition to using them to air dry your clothes, hang your rugs, drapes and bedding outside for a clean air breeze.


The Products:
  • Baking Soda: A must-have product for it can be used to freshen up carpet and rugs (just sprinkle on your carpet, let sit for 10 minutes & then vacuum), remove stains and alleviate odors from your kitchen. 
  • Lemons or Lemon Juice: Lemon juice can be used in a variety of ways to remove dirt and rust stains on numerous surfaces throughout the home.
  • Olive Oil: Great product for hydrating wood or minimizing scratches, olive oil can also be used as a furniture polish when mixed with lemon juice.
  • Vinegar: What can't you do with vinegar? Vinegar helps cut through everything from tarnish to soap scum and actually stops some bacteria--such as E. coli--from growing on your surfaces.
  • Borax: If you need to kill mold and fungus--we're talking to you about bathroom tubs and toilets--borax is your primary ingredient. 
  • Salt: Scouring a pan or counter surface? Salt is one of your best options. Mixed with other products such as lemon juice or vinegar, salt becomes a great way to get rid of tough stains and mineral deposits.


While I always recommend having the above products on hand, you can also use eco-friendly cleaners or hire an eco-friendly cleaning company to help with your spring cleaning efforts. Whatever your choice, make sure you are keeping the inside of your home as healthy and natural as the outside.
New York City - Bite-A Tasty State Of Mind


In April, Limoneira participated in Bite, A Tasty State of Mind, a Baldor event in NYC. Baldor distributes Limoneira's lemons in the NYC metro region and is known for providing their food service customers with the finest quality foods from around the world. Lemouroudji (a refreshing West African lemonade) and Limoneira Meyer Lemon and Cranberry Scones were served.


Limoneira NYC UNLEASH THE POWER OF LEMONS opinion leaders Ely Key and Garrett Riffle from Up Mountain Switchel and Saudia Davis, CEO of GreenHouse were on-hand to educate attendees on their wonderful offerings as well as the many unique properties of Limoneira lemons.

Limoneira Recipes

Lemouroudji (West African Lemonade)




  • 2 pieces ginger

1 gal water

1 lb lemons

1 cup sugar

ground cayenne pepper




Juice the lemons. Peel and grate the ginger. Place the grated ginger and a liberal dash of the cayenne pepper into a piece of cheesecloth, and tie it into a knot. Let soak in the water. After 15 minutes or so, add the sugar, and the lemon juice. Chill, and serve.



Limoneira Meyer Lemon and Cranberry Scones


Recipe below makes 16 small-sized scones




2 1/2 cups all-purpose flour

1/2 cup granulated sugar (plus an additional 3 tablespoons IF using fresh cranberries)

1 tablespoon baking powder

1/2 teaspoon salt

6 tablespoons cold, unsalted butter cut into small pieces

2 1/2 tablespoons freshly grated Meyer Lemon zest (from about 3 medium-sized lemons)

1 1/4 cups fresh cranberries, coarsely chopped OR 1 1/4 cups dried cranberries

1 large egg

1 large egg yolk

1 cup heavy cream, room temperature

Raw sugar, for scone tops (optional)

Sliced Almonds, for scone tops (optional)




Set oven rack to middle position. Preheat oven to 400 degrees.


In a food processor, pulse flour, 1/2 cup sugar, baking powder, salt, butter and zest until mixture has the texture of coarse meal. Transfer mixture to a large bowl.


  • If using fresh cranberries: In a small bowl, toss together the fresh cranberries and 3 tablespoons sugar and stir into flour mixture.
  • If using dried cranberries: Add and stir into flour mixture.


In another small bowl, lightly beat the egg and egg yolk and stir in the cream. Add the egg mixture to the flour mixture and stir until combined.


4 oz servings (this can be in the large container that I get from Bed Bath and Beyond) which I can serve in 4 oz plastic cups


2 pieces ginger

1 gal water

1 lb lemons

1 cup sugar

ground cayenne pepper


Juice the lemons. Peel and grate the ginger. Place the grated ginger and a liberal dash of the cayenne pepper into a piece of cheesecloth, and tie it into a knot. Let soak in the water. After 15 minutes or so, add the sugar, and the lemon juice. Chill, and serve.
Limoneira's Lemon Twist Video


At Limoneira's recent annual meeting, CEO Harold Edwards, gave an overview of the Company's most recent year's performance. A copy of his presentation can be found by clicking here. "Lemon Twist", a creative video featuring various members of Limoneira's management team, highlighted Company initiatives in produce, community building, new work for housing, food safety and sustainability. You can view the video here.

Limoneira Lemons In Peru - Vea, Vivanda And Wongs


Last month, Limoneira lemons were sampled at Plaza Vea and Vivanda in Peru. A delicious garlic lemon dip was paired with a Pisco Collins. Limoneira's Peruvian recipe expert, Hans Hilburg from Espirtus del Bar and formerly Astrid y Gaston, is a spokesperson for Pisco, Peru's national drink. Advertisements featuring Limoneira lemons were featured in La Yema Del Gusto (Taste Bud), a widely read publication with an editorial focus on Peru's culinary scene.


Plaza Vea is the largest chain of supermarkets and hypermarket and is a division of Supermercados Peruanos S.A, the second largest retail company in Peru. Vivanda stores, also owned by Supermercados Peruanos are generally located in high and medium class neighborhoods Limoneira lemons are also sold at Wong. The largest supermarket chain in Peru.


La Yema del Gusto (Taste Bud) is Peru's leading digital daily news for gastronomy in the country. La Yema del Gusto provides comprehensive information about events, activities, releases, presentations, tours, tastings, promotions and other news in the field of palate industries in Peru.

Korean Culinary Aficionado Seonkyoung Longest And - Lemon Chicken Soba Salad


Seonkyoung Longest was born and raised in South Korea and has been living in the U.S. since March 2009. She has worked for Lee Hyun Se, the most famous Korean cartoonist and former President of the Korea Cartoonist Association. Lee Hyun Se is currently the Chairman of KOMACON and a professor at Sejong University. In addition to her love for cartoons, Seonkyoung has a passion for the culinary arts. Seonkyoung's popular blog in both Korean and English features countless delicious recipes including her lemon chicken Soba salad.


Lemon Chicken Soba Salad


  • Fresh zest and juice from 1 Limoneira lemon
  • 2 Tbs. Light soy sauce
  • 1 Tbs. Toasted sesame oil
  • 1 Tbs. Honey
  • 1 Red chili, chopped
  • 1 Garlic clove, minced
  • 1 Green onion, chopped
  • 2 oz. Soba noodles
  • 1 Head broccoli, cut into bite size
  • 1 Chicken breast, cooked(boiled) and shredded (Can be substitute cooked crab meat or shrimp)
  • Sesame seeds for garnish
    1. Mix lemon zest, juice and next 6 ingredients in a large mixing bowl and set aside. Bring 8 cups of water to boil in a pot. Cook soba noodles by following the direction of the package you are using. Add broccoli into boiling water when one minute is left with cooking soba noodles. Drain noodles and broccoli and rinse in cold water.
    2. Add noodles, broccoli and chicken into dressing we made earlier and toss until well combined. Transfer to a serving plate and garnish with sesame seeds.
    3. Serve cold and enjoy!
Lori Yates Lemon Cr�me Br�l�e With Limoneira Lemons


Lori Yates lives in Metro Detroit and produces a popular blog called Foxes Love Lemons. (her maiden name is Fox, and she loves lemon and all things lemon-flavored. Lori is also a recipe developer and tester, food writer, restaurant reviewer and private cooking instructor. Her food writing, recipes and photography has been featured in The Oakland Press and The Daily Tribune, as well as Bon Appetit Online, Serious Eats, Yummly, Food52, The Kitchn, Parade, Relish, BuzzFeed, The Daily Meal, Daily Buzz Food, Foodista, PopSugar Food, FoodGawker, Tastespotting, Photograzing, Tasteologie, Healthy Aperture, Finding Vegan and Foodepix.


She recently had a lemon cr�me br�l�e at one of her favorite restaurants and says that "the tiny little ramekin of custard with burnt sugar on top has been on my brain ever since. It tasted like the essence of a thousand lemons, balanced by the richness of the cream and the crackle of the torched topping. When the folks at Limoneira kindly sent me a case of their beautiful lemons, I knew it was time to break out the blowtorch and bring this baby home. I've cooked with a lot of lemons over the years, but these were easily the most fragrant and flavorful ones I've ever used. Just the zest of two of these beauties infused my cr�me br�l�e." View her recipe here.
Limoneira Winner's Block


This month our lucky winner is Julia Thiel  of Chicago, Illinois. As our monthly winner, Julia has won a Limoneira Orchard Fresh or Lifestlyes Gift.


Congratulations Julia!!!


For your chance to win, make sure you're on our mailing list to be entered into our monthly drawing. To join click here or visit our website at


Be sure to check out our other contests and drawings for additional changes to win prizes.