Hey Bob,
Those must be some special oranges to go to such trouble.
I have a single orange tree/bush that came with the house so it is over 30 years old. Now and then a really hard freeze kills many branches but it seems to come back. I'll sometimes cover it with a bedspread and put a light bulb under it for heat, but most I cut back on that when my citrus allergy came back some where I can only eat one orange a day. Even with that, when they are ripe they are so sweet and tasty that I'll sometimes over do it. Most of the other time, it is far easier to buy big bags on sale at Costco or Safeway.
I recently bought a 5# bag of Cara-Cara oranges for $9 and yesterday there were on sale for $6. Still a bit early for those but my guess is soon they will be very sweet.
Are your seven trees different varieties so you can spread the harvest over the year? What will you do with the fruit of seven trees ripening at the same time? Many here let the food banks come pick the extras they don't use or I put fruit in boxes out for neighbors walking by. I did that once with my much loved Meyer Lemons and Emily and her mother saw it and Mama had her stop the car and take them to her home!
Thanks to all the rain last year, I should have a nice harvest of oranges and Meyer lemons soon, unless we get a hard freeze. My guess is it was about 6 or 7 years since the orange tree got hammered by the cold so it does take some time.
I found it better to have DIFFERENT types of fruit to spread the harvest some. Of course, that lets the varmints spread their eating too. I have one orange, two lemon, three fig, two cherry and one apricot tree.
This year, my sweet, yellow cherry tomatoes were exceptional. I'd slice up a bowl full with some herbs, mozzarella cheese, a few red cherry tomatoes for color, olive oil and balsamic vinegar with a bit of garlic and salt for a huge salad.
Lunch today was great. The Japanese restaurant used to be "recommended" in the Michelin Guide.
“A restaurant in the Recommended selection is the sign of a chef using quality ingredients that are well cooked; simply a good meal,” says Michael Ellis, International Director of the MICHELIN Guide books. “It means that the inspectors have found the food to be above average, but not quite at star or Bib level.”
What It Means To Be A Michelin-Recommended Restaurant mv-voice.com
I took pictures of Fu Lam Mum recently but we like Koi Palace in Milpitas (I think they were also recommended... ) a bit more but it is a lot larger so easier to do dim-sum at scale. We've been eating at Fu Lam since we started dating over 20 years ago before they moved to the building he bought and renovated for dim-sum.
This year, seven Mountain-View restaurants are recommended: Chennai Kings, Chez TJ (one star, returning), Doppio Zero, Fu Lam Mum ("under $25"), Napoletana Pizzeria, The Voya, and Zareen's ("under $25"). In Los Altos, Urfa Bistro ("under $25") joins veteran Sumika Grill. We walked by Urfa Bistro today and realized we hadn't been there since right after restaurants were allowed to reopen during COVID. They had plastic sheets between tables back then!
There is a lot wrong with California and the Bay Area, but where I live it is so close to world leading medical facilities and restaurants. Places to eat great food and places to get your body repaired for overindulging! LOL |
