Opening the fridge drawer today reminded me of how lucky we are to live in Florida in the winter. It's citrus season right at the perfect time. Every other person I know has a cold right now and, even if there is no actual proof that Vitamin C cures them, the bright colos and zingy taste makes me feel better.  

Meyers lemons, by the way, are our local variety. They're bigger than store-bought and a little less mouth-puckering. They are super-juicy compared to the smaller ones, and you can freeze the juice for summer lemonade and iced tea; they also make incredible lemon bars and lemon meringue pie. Calamondins are tiny citrus that remain sour as they ripen. We've sweetened them up into marmalade and pie, but they can substitute for lemons in lemonade and tea as well. 

On a chilly day like today, a cup of ginger tea is warming and healthy whether you have a cold or are just plain cold. Meyers lemons and/or calamondins add the tang, ginger spices it up, and honey just feels good going down. We bought the ginger at the co-op, but the lemon and honey we got from local farmers. Thank you Hendersons and Chacko-Allens! 

Ginger Tea

1 tablespoon grated fresh ginger
2 tablespoons fresh lemon juice
Honey to taste

Place all ingedients in a small pot, add one cup water and bring to a boil. Steep for about five minutes. Poor through strainer into cup.  If you make more, you can store it in the fridge; it's good cold, too.