October 2013

This month, the produce industry's largest trade show PMA Fresh Summit will take place in New Orleans. In honor of our industry's convergence on this historic city, we highlight things dedicated to the "Crescent City"


PMA-Fresh Summit

Limoneira Management will again be attending PMA's  annual Fresh Summit.


Fresh Summit has something for every segment of the supply chain and all the industries that support it.


PMA's connections reach across the supply chain and around the world, attracting the best of today's decision-makers, and tomorrow's game changers. With more than 18,500 people participating, Fresh Summit can help you anticipate change, identify emerging trends, and profit from new opportunities.
New Orleans, the Crescent City


NEW ORLEANS, nicknamed the "Crescent City" is a major United States port and the largest city and metropolitan area in the state of Louisiana.


The city is named after Orl�ans, a city located on the Loire River in Centre, France, and is well known for its distinct French Creole architecture, as well as its cross-cultural and multilingual heritage. New Orleans is also famous for its cuisine, music (particularly as the birthplace of jazz) and its annual celebrations and festivals, most notably Mardi Gras. The city is often referred to as the "most unique" in America. New Orleans is located in southeastern Louisiana, straddling the Mississippi River.


La Nouvelle-Orl�ans (New Orleans) was founded May 7, 1718, by the French Mississippi Company, under the direction of Jean-Baptiste Le Moyne de Bienville, on land inhabited by the Chitimacha. It was named for Philippe d'Orl�ans, Duke of Orl�ans, who was Regent of France at the time. His title came from the French city of Orl�ans. The French colony was ceded to the Spanish Empire in the Treaty of Paris (1763). During the American Revolutionary War, New Orleans was an important port to smuggle aid to the rebels, transporting military equipment and supplies up the Mississippi River. Bernardo de G�lvez y Madrid, Count of G�lvez successfully launched the southern campaign against the British from the city in 1779. New Orleans remained under Spanish control until 1801, when it reverted to French control. Nearly all of the surviving 18th-century architecture of the Vieux Carr� (French Quarter) dates from this Spanish period. (The most notable exception being the Old Ursuline Convent.) Napoleon sold the territory to the United States in the Louisiana Purchase in 1803. Thereafter, the city grew rapidly with influxes of Americans, French, Creoles, Irish, Germans and Africans.


New Orleans is home to one of the largest and busiest ports in the world, and metropolitan New Orleans is a center of maritime industry. The New Orleans region also accounts for a significant portion of the nation's oil refining and petrochemical production, and serves as a white collar corporate base for onshore and offshore petroleum and natural gas production. New Orleans is a center for higher learning, with over 50,000 students enrolled in the region's eleven two- and four-year degree granting institutions. A top 50 research university, Tulane University, is located in New Orleans' Uptown neighborhood. Metropolitan New Orleans is a major regional hub for the health care industry and boasts a small, globally competitive manufacturing sector. The center city possesses a rapidly growing, entrepreneurial creative industries sector and is renowned for its cultural tourism.


Issue: 45
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Table of Contents 

Limoneira - Laissez le Bon Temps Rol (Let the Good Times Roll) at Bourbon Heat
Nina Curtis, Founder of the Nile Institute, will Promote Limoneira Pink Lemon and Honey Face Mask at PMA
California Department of Food and Agriculture Highlights the Multiple Benefits of Farm Lands
Great Recipes from New Orleans
Limoneira Winner's Block

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Beauty Tip:




Rub a cut lemon dipped in � tsp of sugar over your face for a few minutes.  Do this every night to help remove accumulated dead skin cells and keep skin refreshed.













Limoneira - Laissez le Bon Temps Rol (Let the Good Times Roll) at Bourbon Heat


To celebrate all things New Orleans at this year's Produce Marketing show, Limoneira will host a party for customers at Bourbon Heat in New Orlean's French Quarter.


Located at 711 Bourbon Street, the site of the historic Tricou House. Bourbon Heat has one of the highest historic ratings and has the last traditional carriageway on Bourbon Street. The Tricou House has a long history in New Orleans and boasts its own ghost. According to local lore, the ghost of Dr. Tricou's niece Penelope, tumbled down the stairs to her death and haunts 711 Bourbon.


Today, Penelope's ghost has lots of visitors, as Bourbon Heat has become a favorite of locals and visitors alike and several television shows have filmed at this quaint location. Bourbon Heat has received a number of accolades including Best New Club and Best Happy Hour by the readers of New Orlean's Where Y'at.


On October 19th, Bourbon Heat's talented bartenders will be mixing up Limoneira's delicious new Pink Cocktails (see below).


Tacy Stevens and George Poole Pack Some Pink Punch for Limoneira in New Orleans


The Pink Paralyzer, Pinktini, Pink Thunder and Pink Persuasion are just a few of the 14 delicious cocktails that Limoneira will be debuting in New Orleans. Tacy Stevens from Galatoir's 33 bar and Steak and George Poole from New Orlean's Mid City Yacht club love Limoneria's Pink Lemons (understandably so). George was named winner of Where Y'at Magazine 2012 Best Batender award and this great neighborhood establishment has been named one of the best bars in New Orleans.


Tacy 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.


Pink Lemon Rumble


1 bottle red wine
150 ml strong tea
100 ml pineapple juice
80 ml rum
Juice of 1 pink lemon
100 g sugar
200 g pineapples
50 ml sherry


Place the pineapple pieces in a punch bowl and pour the sherry over them. Chill for 2 hours. Place tea and sugar in a pot; add wine, juice of a pink lemon and rum. Heat but do not boil the mixture. Pour over the pineapple pieces and sherry.

Rumba Rose


1� oz Lemon rum
2 oz sweet and sour mix
� oz juice of a Pink Lemon
� oz cranberry juice


Shake and strain into a chilled, sugar-rimmed glass. Garnish with a slice of pink lemon.

Pink Persuasion


1 oz Tequila
1 oz Citrus vodka
2 oz Limoncello lemon liqueur
� oz pink lemon juice
3 oz lemon-lime soda


Fill shaker with ice and add ingredients. Shake a few times then pour into cocktail glass.

Pink Paralyzer


1 shot triple sec
3 shots lemon vodka
1 shot club soda
1 pink lemon
Fill with orange juice


Using shot glasses or a cannery style mason jar, pour the vodka and the triple sec together. Squeeze the pink lemon lightly, and place on rim. Fill the glass with sunny delight, add a shot of club soda. Stir and enjoy.

Pinkie Plus


1 fifth vodka
3 oz pink lemon juice
9 oz cherries
2 liters lemon-lime soda


Pour Maraschino cherries and their juice into a two-gallon jug. Add vodka, and let soak for a few minutes. Add the pink lemon juice and fill with sprite. Pour mixture into a serving container and strain out cherries. Serve over ice, with cherries dropped in.
Pink Tingle


1 oz Blue Curacao liqueur
1 oz Jamaican dark rum
1 oz grenadine syrup
100 ml lemonade using pink lemons
Ice Cubes


Place ice in shaker, add all ingredients and shake well. Pour into shot glass to drink.

Pink Stinger


� liter sweet sherry
� liter brandy
3 oz triple sec
3 oz maraschino liqueur
2 liters Champagne
1 liter soda water
6 oz juice of Pink Lemons
5 oz sugar syrup


Fill shaker with ice and add ingredients. Shake a few times then pour into cocktail glass.

Pink Pisco Perfection


1 tbs white sugar to taste
1 oz lemon juice
2 oz pisco sour
Ice cubes


In a small cup, dissolve the sugar in the lemon juice. Pour the lemon juice and sugar and Pisco into a cocktail shaker. Add ice, cover and shake until the outside is frosty, about 30 seconds. Strain into a cocktail glass and serve.

Pink Goose


3 cups vodka
5 cups homemade lemonade
2 cups cranberry juice
3 tbs. pink lemon juice
4 cups ginger ale
4 cups ice cubes
Frozen Cranberry for garnish
1 pink lemon slice for garnish


Combine the lemonade, cranberry juice, pink lemon juice and vodka in a punch bowl and mix well. Just before serving, slowly pour in the ginger ale. Add the ice cubes. Garnish with the frozen cranberries and pink lemon slices and serve immediately.

Pink Sour Puss


2 oz whisky
1 oz pink lemon juice
1 oz simple syrup
1 egg white


Prepare in shaker.
Pink Archipelago


2 oz white rum
2-3 dashes grenadine syrup
1 tsp. powdered sugar
� oz pink lemon juice


Add to punch bowl with sufficient ice to chill. Serve with sliced fruit.

Packapink Punch


1 liter Applejack
2 cups orange juice
5 oz grapefruit juice
2 oz grenadine syrup
� oz orange bitters
� oz pink lemon juice
1 qt lemon-lime soda
1 qt ginger ale
1 slice orange
1 sliced apple


Combine the applejack, orange juice, grapefruit juice, pink lemon juice and grenadine and orange bitters in a large punch bowl, and stir well. Add lemon-lime soda and ginger ale; stir again. Add one large block of ice. Garnish with pink lemon slice.

Pink Thunder


1 oz melon liqueur
1 oz peach liqueur
� oz pineapple juice
3 strawberries
1 mango chunk
1� oz vodka
1 splash of juice from pink lemon
1 splash of cr�me de cassis


Mix everything in a blender with 5-6 ice cubes for 10 seconds. Pour into glass. Garnish with piece of orange of pink lemon.



4 oz lemon vodka
1 tsp. Grand Marnier� orange liqueur
1 tsp. juice from pink lemon


Pour all ingredients into a cocktail shaker half-filled with ice. Shake well and strain into a chilled cocktail glass. Garnish with a Pink Lemon twist and serve.



2 oz gin
2 oz juice from pink lemon
� oz grenadine syrup


Pour ingredients into a shaker half-filled with ice. Shake well and pour into a lowball glass. Garnish with Pink Lemon slice.
Nina Curtis, Founder of the Nile Institute, will Promote Limoneira Pink Lemon and Honey Face Mask at PMA


Nina Curtis, founder and president of the Nile Institute, "A Source Vit�l", located in West Hollywood, California, and of Curtis Communications. Nina is known as the "Esthetician's Esthetician" and has a twenty-five plus year history in the professional personal care and wellness industry, where she is respected as an innovative skin care specialist, educator, lecturer and businesswoman. 


She has trained in the United States, France, Germany, Australia and England and received her Bachelor's degree of Science in Management and her MBA from Pepperdine University, and is also a graduate of the Lynwood Business Institute.


Recognized as a thought leader, Ms. Curtis writes articles focusing on business, trends, wellness and skin and body care techniques. The Nile Institute is dedicated to offering exceptional wellness services, the finest in quality personal care products and information that is relevant for its clients to make responsible choices about their individual health, wellness, beauty and personal care needs.


Nina Curtis has received five "Teacher of the Year" awards from the Fashion Institute of Merchandising and Design, located in Los Angeles, California, which inducted her into their Hall of Fame. In 2002, Ms. Curtis received the coveted Distinguished Alumna Award from Pepperdine University for her outstanding accomplishments in serving humankind through the humane pursuits of business, for participating in building a stronger university, and for her personal character as an example to all of the university's students, alumni and faculty.


Nina is excited about being with the Limoneira team in New Orleans and sharing Limoneira's new Pink Lemon and Honey Mask tip. She says that it's easy and natural and most people have these items at home.


Honey is a natural antibacterial and anti-inflammatory. It absorbs impurities from the pores and the skin. Ancient beauties used honey and milk on their skin regularly to keep their complexion looking young, radiant and smooth. Honey can be used as a wash, toner or mask.


Lemon brightens and exfoliates. It's great for acne prone skin, age and sun spots or uneven skin tone. It is also a natural source of vitamin C and rich in alpha hydroxyl acids.


Here's how to make the Limoneira Pink Lemon and Honey Mask:
Squeeze � a lemon into a bowl and add 2 tbsp of honey. Mix it with a spoon until it's a liquid consistency. Apply it all over a clean face avoiding eye area. One should make sure that hair is pulled back away from the face as the mask is rather sticky. Leave on for 15-20 min and rinse off.

California Department of Food and Agriculture Highlights the Multiple Benefits of Farm Lands


In September, the California Department of Food and Agriculture announced what was believed to be the first-ever Ecosystem Services Database.


The department explained that Ecosystem Services are defined as the multiple benefits gained from farming and ranching, including crop and livestock production. Many of these benefits extend into environmental stewardship and conservation. For example, the maintenance of wildlife habitats, biodiversity enhancements on working lands, renewable energy use and production, increased nutrient cycling and storage, soil enrichment, water conservation, and support for pollinating insects are some of the benefits.


"California's working farms and ranches are an important part of our natural landscape," said CDFA Secretary Karen Ross. "The commitment to ecosystem services demonstrates clearly that beyond the productivity of fields and pastures, resource management decisions by farmers and ranchers provide us with wildlife and pollinator habitat, contribute to clean water and air, provide recreational and tourism connections, and much more."


The database contains nearly 400 farms and ranches. It is intended to easily communicate to a broad audience the multiple benefits provided by agriculture in California. The database can be queried by key word, county, crop type, and type of ecosystem service. An interactive map allows users to view where the services are taking place.


The purpose of the database is twofold. It helps the department discuss the multiple benefits x`provided by California agriculture, and it assists growers, ranchers, and stakeholders who want to learn more about ecosystem services. The Database is available by visiting http://apps.cdfa.ca.gov/EcosystemServices. A more comprehensive list of ecosystem service benefits in agriculture can be found here.
Great Recipes from New Orleans


New Orleans is world-famous for its food. The indigenous cuisine is distinctive and influential. From centuries of amalgamation of the local Creole, haute Creole, and New Orleans French cuisines, New Orleans food has developed. Local ingredients, French, Spanish, Italian, African, Native American, Cajun, Chinese, and a hint of Cuban traditions combine to produce a truly unique and easily recognizable Louisiana flavor.


New Orleans is known for specialties like beignets (locally pronounced like "ben-yays"), square-shaped fried pastries that could be called "French doughnuts" (served with caf� au lait made with a blend of coffee and chicory rather than only coffee); and Po' boy and Italian Muffuletta sandwiches; Gulf oysters on the half-shell, fried oysters, boiled crawfish, and other seafood; �touff�e, jambalaya, gumbo, and other Creole dishes; and the Monday favorite of red beans and rice. Another New Orleans specialty is the Praline, a candy made with brown sugar, granulated sugar, cream, butter, and pecans.


Taste the flavor of New Orleans by trying one of these recipes below.


Jambalaya with Roasted Lemons


2 tablespoons good-quality olive oil
5 cloves garlic, minced
� cup chopped onion
2 stalks celery, strings removed. Use some of the celery leaves
1 large green, red or yellow bell pepper (or a color combination of your choice), cut into bite size strips
1 green or red Jalape�o chile pepper, seeds removed, diced
2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
2 bay leaves
Red pepper flakes, to taste
1 (16-ounce) can of diced tomatoes in juice
1 cup white wine or dry Vermouth*
⅛ teaspoon Tabasco Sauce
1 cup long grain white rice
� to � cup Black Forest Ham, cut into bite-size chunks
2� to 3 ounce link of Spanish Chorizo, cut into slices
1 pound medium-size raw peeled and deveined shrimp
Slices of roasted lemon to taste (see recipe below)
Fresh squeezed lemon juice and zest from one lemon
Coarse sea salt to taste
Freshly-ground black pepper, to taste
3 green onions for garnish
Fresh Parsley leaves, rough chopped for garnish
*A good chicken stock may be substituted if you prefer


In a large round pan such as Le Creuset, Cast-Iron Dutch Oven or a paella pan, heat olive oil over medium heat; saut� garlic, onion, celery, bell peppers, and chile peppers until softened, approximately 3 minutes.


Stir in thyme, bay leaves, red pepper flakes, tomatoes, wine, Tabasco Sauce, ham, chorizo, and roasted lemon slices. Bring just to a boil, add rice and cover with lid; cook approximately 30 minutes or until the rice has absorbed almost all of the liquid and is cooked through.


Gently stir in the raw shrimp, cover, and cook approximately 5 minutes or until the rice is tender and the shrimp have turned pink. Remove from heat.


Add lemon juice and lemon zest; toss with a fork to fluff rice. Season to taste with salt and pepper.


Garnish with green onion and parsley. Serve with a white wine and some crusty sourdough.


Roasted Lemon Ingredients:
Medium-size lemons (as many as you desire)
Extra-virgin olive oil


Roasted Lemon Preparation:
Preheat oven to 375�F. Spray a heavy pan with olive oil. Scrub lemons with a vegetable brush under warm water; rinse well and dry with a clean cloth. Thinly slice the lemons and remove seeds. Place the sliced lemons into prepared pan in a single layer. Roast lemon slices for about 25 to 30 minutes or until they turn gold brown on the edges and on the bottom side, turn and roast for a few more minutes. Watch closely at this point and remove lemons when they have begun to caramelize. As the lemons start to cook they release all the juices, that cooks away as the lemons brown and caramelize.


Source: Karen Calanchini, Redding California

Lemon and Pistachio Praline Meringue Torte


5 egg whites
Cream of tartar
Almond extract
3 tablespoons water
2/3 cup sugar
White chocolate
Lemon juice
Lemon peel


This crisp and creamy dessert pairs pistachio praline meringues with lemon buttercream. The unique praline is also used to garnish the sides of the cake. Assemble it a day before serving to allow the buttercream to set and the flavors to come out.


For Praline: Oil large baking sheet. Stir sugar and water in heavy small saucepan over medium-low heat until sugar dissolves. Increase heat and boil without stirring until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally. Stir in pistachios. Immediately pour mixture onto prepared sheet. Cool praline completely.


Finely chop praline. Grind � cup praline to powder in processor.


For Meringue: Position 1 rack in center and 1 rack in top third of oven. Preheat oven to 225�F. Line 2 large baking sheets with parchment. Draw two 8-inch-diameter circles on 1 parchment sheet and 1 circle on second. Turn over parchment on baking sheets, marked side down. Using electric mixer, beat 5 egg whites and cream of tartar in large bowl until soft peaks form. Gradually add � cup sugar; beat until egg whites are stiff but not dry. Beat in almond extract. Stir powdered sugar and � cup praline powder in bowl to blend. Fold into meringue in 2 additions.


Divide meringue among traced circles. Using spatula, spread mixture to edges. Bake until crisp and pale golden, reversing baking sheets after 45 minutes, about 1 hour and 45 minutes. Cool meringues completely.


For Lemon Buttercream: Stir white chocolate in top of double boiler set over simmering water until melted. Remove from over water; cool.


Using electric mixer, beat egg whites and cream of tartar in large bowl until soft peaks form. Gradually beat in 2 tablespoons sugar.


Meanwhile, combine remaining 2/3 cup sugar, 3 tablespoons water and corn syrup in heavy small saucepan. Stir over medium-low heat until sugar dissolves. Increase heat and boil without stirring until candy thermometer registers 238�F., brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 5 minutes.


Immediately pour hot syrup in thin steady stream into beaten egg whites, beating until mixture is completely cool, about 4 minutes. Beat in butter 2 tablespoons at a time. Beat in white chocolate, lemon juice, peel and vanilla. Chill until thickened to spreadable consistency, about 45 minutes or less (If frosting looks curdled, place bowl over saucepan of simmering water and whisk just until butter softens slightly. Remove from heat. Using electric mixer, beat buttercream until smooth. Repeat warming technique as necessary to create smooth buttercream.)


Place 1 meringue layer on platter. Spread scant 1 cup buttercream evenly over. Top with another meringue layer. Spread scant 1 cup buttercream evenly over top and sides of torte. Press chopped praline onto sides and in 1-inch border along top edge of torte. Chill overnight. Let torte stand at room temperature 30 minutes before serving.


Source: Epicurius

Shrimp and Lemon Etouffee


4 tablespoons butter
4 tablespoons flour
1 cup onion, diced
� cup celery, diced
� cup bell pepper, diced
4 cloves garlic
1 teaspoon thyme, chopped
2 cups shrimp stock
1 cup tomato, diced
1 tablespoon creole seasoning
1 tablespoon Worcestershire sauce
1 pound shrimp shelled and deveined
hot sauce to taste
salt and pepper to taste
2 tablespoons butter
2 tablespoons lemon juice
� cup green onions, sliced
� cup parsley, chopped


Melt the butter in a large sauce pan over medium heat, cook until it starts to brown sprinkle in the flour while mixing and simmer until it turns a dark brown, about 10-20 minutes. Add the onion, celery and peppers and cook until tender, about 8-10 minutes. Add the garlic and thyme and cook for a minute. Whisk in the stock, add the tomato, creole seasoning and Worcestershire sauce and simmer for 20 minutes. Add the shrimp and cook until cooked, about 5 minutes. Season with hot sauce, salt and pepper to taste. Mix in the butter lemon juice, green onion and parsley and enjoy over cooked rice. Tip: If you do not have shrimp stock, simmer the shrimp shells in chicken stock or beer for 30 minutes.


Source: Kevin Lynch-Closet Cooking

Lemon-Thyme Roast Chicken & Easy Chicken Gumbo


Whole chicken
2 tablespoons olive oil
� lemon, juiced
� teaspoon ground thyme, or 1 tsp. dried thyme, crushed
� tsp. garlic salt
� tsp. ground black pepper


Preheat oven to 375 degrees. Rinse chicken body and cavity; pat dry with paper towel. In a small bowl add olive oil, lemon juice, thyme, garlic salt, ground black pepper. Whisk to combine. Brush oil mixture over chicken. Roast uncovered for 1� to 1� hours for a chicken weighing about 2� to 3 lbs. If the chicken weighs 3-4 lbs., it will take 1� to 1� hours to roast, until the drumsticks move easily in the sockets and chicken is no longer pink (180 degrees). When cooked, allow juices to redistribute by resting 10-15 minutes under an aluminum foil tent.


Easy Gumbo Ingredients:
Reserved Lemon-Thyme Baked chicken (see above recipe)
Herbed Brown Rice
2 14.5 oz. cans reduced-sodium chicken broth
1� teaspoons Creole or Cajun Seasoning
1 green bell pepper, chopped
1 red bell pepper, chopped
1 jalapeno, seeded and diced
1 yellow or white onion
Vegetable or olive oil
1 16 oz. bag frozen okra
1 14.5 or 16 oz. can or jar of chunky salsa
(In place of the chopped green & red bell peppers and onion, you may use 2 cups or � of a 16 oz. package of frozen green and red peppers and onion stir-fry frozen vegetables)


Source: Amy Glaze

Beignets Filled with Meyer Lemon Curd


Beinget batter:
� cup water 4 tablespoons unsalted butter
� tablespoon salt
1 teaspoon sugar
� cup all-purpose flour
4 large eggs


Meyer Lemon Curd:
2/3 cup sugar
2 tablespoons chopped lemon zest
3 large eggs 4 large egg yolks
� cup Meyer lemon juice
4 tablespoons butter, chilled


For beignet batter: combine water, butter, sugar and salt in a medium saucepan and bring to a boil. Add in the flour and stir constantly over medium heat until mixture comes together and has a shine. Continue to cook and stir for two minutes more.


Remove dough from heat and transfer to a medium mixing bowl. Add one egg at a time beating vigorously after each. The dough will separate and then come together again after every egg. The mixture should be smooth and shiny and make think ribbons.


Heat the deep fryer to 350˚F. Drop dough in carefully by the spoonful. When it is golden brown remove to a pan covered in paper towels and roll around in cinnamon sugar.


Lemon Curd: prepare an ice bath for the curd in advance. In a double boiler add the lemon zest, sugar, eggs, and egg yolks and whisk. Continue to whisk until the sugar is dissolved. Once sugar is dissolved add the lemon juice and continue to whisk for 5 minutes (don't stop!). The curd is done when it is thick and heavy and reaches a temperature of 160�F.


Transfer curd to a food processor or bowl. Pulse or whisk while adding chilled butter piece by piece. Strain curd into a bowl and place in the ice bath to chill. To stuff beignets with curd make a tiny incision into each puff. Put the lemon curd in a pastry bag (or use a makeshift plastic Ziploc bag with the corner cut off) with a small pastry tip if you have it. Pipe curd in until the beignet feels heavy.

Limoneira Winner's Block   


This month our lucky winner is Luis Bustamante of San Francisco, CA. As our monthly winner, Luis has won a Limoneira Orchard Fresh or Lifestlyes Gift.


Congratulations Luis!!!   


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 www.Limoneira.com    


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