Blog Memories: Growing Citrus at My Farm

November 27, 2024

Blog Memories: Growing Citrus at My Farm

Enjoy this encore post from December 15, 2021. And have a very safe and wonderful Thanksgiving.

I am so happy I can grow lots of juicy, nutrient-rich citrus fruits right here at my Bedford, New York farm.

Citrus fruits come in various colors, flavors, shapes, and sizes. Among the most recognizable are oranges and lemons. Less known, the smallest member of the citrus family is the kumquat. I love them all and I find it so satisfying to walk into my greenhouse and see them all thriving. It is actually quite easy to grow citrus indoors as long as it can be kept in a sunny windowsill or in a bright corner of a room. Yesterday my head gardener, Ryan McCallister, picked a bucket full of wonderful fruits.

Enjoy these photos.

: My citrus hoop house is located across the carriage road from my vegetable garden not far from my chickens. My gardeners check the citrus house every day, but on this morning, Ryan is also harvesting lots of delicious, juicy fruits. They have been very productive this year.

: They will stay in this greenhouse for about seven months. Citrus plants dislike abrupt temperature shifts and need to be protected from chilly drafts and blazing heaters. Dwarf citrus trees require at least eight to 12 hours of full sunshine and good air circulation to thrive.

: I have many lemon trees. The Meyer lemon was first introduced to the United States in 1908 by the agricultural explorer, Frank Nicholas Meyer, an employee of the United States Department of Agriculture who collected a sample of the plant on a trip to China. Citrus limon ‘Meyer’ is my favorite lemon because this thin-skinned fruit is much more flavorful than the ordinary store-bought. I love to use them for baking and cooking.

: Meyer lemons are also smaller and more round than their regular store-bought cousins.

: This is a Citrus hystrix, or makrut lime. It is native to tropical Asia, including India, Nepal, Bangladesh, Thailand, Indonesia, Malaysia, and the Philippines. The leaves of this tree are often used in Thai cooking for their delicious flavor and fragrance.

: This is a Nagami kumquat, Fortunella margarita – the most commonly grown type of kumquat. The tree is small to medium in size with a dense and somewhat fine texture. These trees are quite cold-hardy because of their tendency to go semi-dormant from late fall to early spring. Unlike other citrus fruits, which have thick, pithy rinds, kumquat peel is thin and soft, and perfectly edible.

: Calamondin, Citrus mitis, is an acid citrus fruit originating in China. Calamondin is called by many names, including calamondin orange, calamansi, calamandarin, golden lime, and musk orange.

: The fruits of the calamondin are small and thin skinned. Its juice can be used like lemon or lime to make refreshing beverages, or to flavor fish and various soups.

: These calamondins are still young and green. One calamondin is about 12-calories and like all citrus, packed with vitamin-C.

: This is citrus hybrid I purchased in Florida during a recent visit – I love its striped fruit pattern.

: And here is another – I always look out for rare and interesting varieties. This fruit has classic yellow skin but bearing vertical stripes of green.

: The leaves are also marked with cream and soft green.

: Citrus flowers are either solitary or clustered – and one can practically smell their beautiful aroma.

: All citrus fruits are members of the genus Citrus and many of them have thorns on their trees. Some of the most common citrus trees to sport thorns are Meyer lemons, most grapefruits and key limes. Thorns provide protection from predators, specifically hungry animals that want to nibble away at the tender leaves and fruit.

: Another citrus bearing fruit right now is the Citrus australasica, the Australian finger lime or caviar lime. Australian limes are a species of the plant genus Citrus that are native to Australia and Papua New Guinea. They have a minty, citrus aroma with a tangy, sweet, and slightly sour, floral, lemon-lime flavor.

: It’s important to store the plants so none of them touch. This prevents a lot of diseases from being transferred specimen to specimen.

: Here’s one full bucket of various citrus fruits. I always have enough lemons for whatever I need. I can’t recall the last time I actually bought a lemon.

: Citrus sinensis ‘Trovita’ is thin skinned and develops without the excessive heat most oranges need to produce good fruit. The fruit is smaller, juicier, and milder in flavor.

: And this is my beautiful Citrus limon ‘Ponderosa’ or ‘The American Wonder Lemon’ – this plant produces a thick mass of highly fragrant flowers, which become tiny lemons. Those lemons get bigger and bigger, often up to five pounds! This ‘Ponderosa’ citrus tree is pretty large, so it is always stored in the front just behind the doors.

: Here’s a closeup of one of its fruits – it is bigger than the palm of one’s hand.

: Once all the fruits are harvested, they are brought up to my Winter House where they are cleaned and placed into my refrigerator. It is so nice to know I can grow all these wonderful fruits right here at my farm. I only wish I had a bigger greenhouse, so I could grow many, many, many more — maybe one day.