Your Tuesday Tip: maximize your citrus

 

I've counted the lemons on my tree, so I'll know if you pick one.  Don't.  It actually wasn't hard.  There were 5.  Now after a batch of muffins and margaritas, there are 3.  So I really, really appreciate this tip:

Throw citrus rinds into a freezer bag for later zesting.

Have you tried this?  I love the idea, because I am certainly not going to waste a single bit of flavor from any of my precious, precious lemons.  Plus, the citrus at the farmers market is just spectacular right now, and sometimes I want the quick zing of a squeeze of lime and don't need that flavorful zest just yet.  

This tip comes from Dollars to Donuts: Comfort Food and Kitchen Wisdom from Route 66's Landmark Rock Cafe (which was recently sent to me to review).  While this is not remotely a vegan cookbook, I still found it to be a fun read.  The chapter on pork chops gave me lots of ideas for ways to prepare tempeh, and the book is populated with little practical kitchen tips that are super-useful - like that one up there about your somewhat spent citrus fruits.  

How about you?  What do you do with the peel?