{"id":2906,"date":"2023-07-11T14:24:51","date_gmt":"2023-07-11T17:24:51","guid":{"rendered":"https:\/\/lapiccolinauy.com\/?p=2906"},"modified":"2023-07-11T14:24:51","modified_gmt":"2023-07-11T17:24:51","slug":"annual-citrus-processing","status":"publish","type":"post","link":"https:\/\/lapiccolinauy.com\/es\/2023\/07\/11\/annual-citrus-processing\/","title":{"rendered":"Annual citrus processing"},"content":{"rendered":"
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If my blog posts are giving you the impression that here on the farm we do things based upon what’s ripe or what’s in need of care or what the animal needs are, you would be right. And we do the same things every year at about the same time every year. So basically our lives revolve around seasonal activities – such as the olive harvest, the pecan harvest, pruning olive trees (that one is coming soon), planting time, or sheep shearing. It’s winter here in Uruguay which means it’s time to deal with citrus fruits. <\/p>\n\n\n\n

My father loves the climate here. We can easily grow lots of fruits we couldn’t back in the United States in Washington State. Such as citrus. Citrus grows so easily here we went a wee bit overboard on the planting of citrus trees. They really are wonderful. Evergreen, mid-sized, easy to care for, they love the summer heat, and have few pests. <\/p>\n\n\n\n

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Only problem? We don’t actually eat much citrus. <\/p>\n\n\n\n

Laugh. We do. More than 20 citrus trees and we barely eat any of it. But we do use lemon and lime juice. We gift the oranges, tangerines and clementines. We eat some grapefruit, we juice the rest. But the lemons and limes? We juice as much as we have space for in the freezer. Which is a lot. <\/p>\n\n\n\n

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All red lids are one liter bottles of juice. This is the top layer. The entire bottom layer is all bottles of juice. And I’m just starting the process. I have at least a month more of picking and juicing. <\/p>\n\n\n\n

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The only drawback to so much citrus is the peels aren’t great to put in the compost pile. The oils from the peel inhibit the growth of good stuff in the compost. There’s more technical ways to say that, but what I know is basically more than a little citrus in your compost pile isn’t a good thing. So I have a challenge every year of what to do with the peels. If it were summer I could peel and dehydrate the zest. But it’s winter, and very humid, and I’m not using electricity to dry lemon peel. So this year I am trying something new: making vinegar from the peels. I’ve been taking pictures of the early stages and will share how it’s going starting next week.<\/p>\n\n\n\n

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Procesamiento anual de c\u00edtricos<\/h2>\n\n\n\n
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Si mis noticias da la idea que ac\u00e1 en el campo hacemos proyectos, depende de lo que est\u00e1 pronto para cosechar o que cuida es necesario o qu\u00e9 animal precisa algo, ser\u00eda correcto. Y hacemos las mismas cosas cada a\u00f1o alrededor del tiempo mismo. B\u00e1sicamente, nuestras vidas giran alrededor de las actividades de temporadas – como la cosecha de aceitunas, la cosecha de pecanes, la poda de la plantaci\u00f3n (esa est\u00e1 llegando r\u00e1pida), el tiempo para plantar, o la esquila. Es invierno ac\u00e1 en Uruguay. Significa que es tiempo para hacer algo con los c\u00edtricos.<\/p>\n\n\n\n

Mi padre encanta el clima de Uruguay. Crece f\u00e1cilmente muchas de las frutales que no pudimos plantar en los EEUU en el estado de Washington. Por ejemplo, los c\u00edtricos. C\u00edtricos crece tan f\u00e1cil ac\u00e1 que plantamos demasiados. Los \u00e1rboles son preciosos. Siempre est\u00e1n verdes, son de medio tama\u00f1o, son f\u00e1cil a cuidar, encantan el calor del verano, y sufren de pocos bichos.<\/p>\n\n\n\n

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\u00bfLa \u00fanica cosa? No comemos mucho de c\u00edtrico.<\/p>\n\n\n\n

Risa. Es divertido. M\u00e1s de veinte c\u00edtricos y comemos casi nada. Pero usamos el jugo de los limones y las limas. Regalamos las naranjas, las tangerinas, y las clementinas. Comemos algunos pomelos y hacemos jugo con el resto. \u00bfPero los limones y las limas? Hacemos lo m\u00e1s jugo que tenemos espacio en los freezers. Y es mucho.<\/p>\n\n\n\n

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Las tapas rojas son botellas de jugo de un litro. Hay dos niveles – el nivel abajo es todo jugo. Y solamente estoy empezando. Al m\u00ednimo tengo un mes m\u00e1s de trabajo.<\/p>\n\n\n\n

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La dificultad con esta cantidad de c\u00edtrico es las c\u00e1scaras no son buenas por el compost. El aceite en la c\u00e1scara no permite el crecimiento de las cosas buenas en el compost. Es m\u00e1s t\u00e9cnico de esto, pero yo s\u00e9 solamente que m\u00e1s de un poco de c\u00e1scara de c\u00edtrico no debe poner en el compost. Entonces, cada a\u00f1o tengo que decir que hago con las c\u00e1scaras. Si ser\u00e1 el verano, podr\u00eda sacar la piel y secar, pero es el invierno. Es fr\u00edo y h\u00famido y no pago por la electricidad para secar piel de limones. Este a\u00f1o pruebo algo nuevo: hacer vinagre de la c\u00e1scara. Estoy sacando fotos del proceso y la semana que viene te cuento como va.<\/p>","protected":false},"excerpt":{"rendered":"

If my blog posts are giving you the impression that here on the farm we do things based upon what’s ripe or what’s in need of care or what the animal needs are, you would be right. And we do the same things every year at about the same time every year. So basically our … Continue reading Annual citrus processing<\/span><\/a><\/p>","protected":false},"author":34327803,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_coblocks_attr":"","_coblocks_dimensions":"","_coblocks_responsive_height":"","_coblocks_accordion_ie_support":"","_crdt_document":"","advanced_seo_description":"","jetpack_seo_html_title":"","jetpack_seo_noindex":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"activitypub_content_warning":"","activitypub_content_visibility":"","activitypub_max_image_attachments":4,"activitypub_interaction_policy_quote":"anyone","activitypub_status":"","footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"_wpas_customize_per_network":false,"jetpack_post_was_ever_published":false},"categories":[6096,1851],"tags":[17262,1099866,165929,211459],"class_list":["post-2906","post","type-post","status-publish","format-standard","hentry","category-cooking","category-garden","tag-citrus","tag-food-preservation","tag-food-processing","tag-fruit-trees","without-featured-image"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_likes_enabled":true,"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p6BeCJ-KS","_links":{"self":[{"href":"https:\/\/lapiccolinauy.com\/es\/wp-json\/wp\/v2\/posts\/2906","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/lapiccolinauy.com\/es\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/lapiccolinauy.com\/es\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/lapiccolinauy.com\/es\/wp-json\/wp\/v2\/users\/34327803"}],"replies":[{"embeddable":true,"href":"https:\/\/lapiccolinauy.com\/es\/wp-json\/wp\/v2\/comments?post=2906"}],"version-history":[{"count":20,"href":"https:\/\/lapiccolinauy.com\/es\/wp-json\/wp\/v2\/posts\/2906\/revisions"}],"predecessor-version":[{"id":2933,"href":"https:\/\/lapiccolinauy.com\/es\/wp-json\/wp\/v2\/posts\/2906\/revisions\/2933"}],"wp:attachment":[{"href":"https:\/\/lapiccolinauy.com\/es\/wp-json\/wp\/v2\/media?parent=2906"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/lapiccolinauy.com\/es\/wp-json\/wp\/v2\/categories?post=2906"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/lapiccolinauy.com\/es\/wp-json\/wp\/v2\/tags?post=2906"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}