by Elizabeth Winslow • Photography by Thomas Winslow
Juicy, bright and bursting with vitality, citrus is Mother Nature’s recompense for weeks of cold, gray winter days. Here in Texas, we’re spoiled for choice with Meyer lemons, navel oranges, Persian and key limes and ruby grapefruit in abundance in orchards down in the valley, and kaffir limes, satsumas and kumquats easy to grow in our own backyards. Sure, you can just peel and eat, but isn’t it more fun and delicious to turn all this culinary sunshine into inventive dishes that celebrate the tart, pucker-y glory of it all? Yes.