BaltimOregon to Maine

The sunchoke soup, garnished with crab, sourdough breadcrumbs, roasted meyer lemons and chives.

Roasted Meyer Lemon: The Citrus I Still Don't Quite Love.

This sunny, citrusy soup caught my attention in the excellent newsletter (chock full of recipes) the Ferry Plaza Farmers Market organizers in San Fran put out. I had nutty knobs of local Jersusalem artichokes (or sunchokes) in the fridge, I wanted to sneak in some crab once more this season, and I’m always game to give Meyer lemons another chance.

The soup was subtle yet refreshing. The puree didn’t complete with the sweet, mellow crab meat. I still don’t love Meyer lemons (they have some faint mustiness, kind of like kumquats, that’s off-putting). But they caramelized upon roasting, giving the soup a welcome tang. I didn’t quite understand the recipe (was I supposed to strain the cooking water off…I didn’t) but it still came out well. I fitfully added some mustard, capers, tarragon vinegar, white wine, little dribs and drabs of things, to punch up the broth.

We got quite a deal on the one cooked crab Dan shelled for the meat. Gotta love Richey’s Market-we’ll be sad to see it go when/if Market of Choice comes in. $5 a pound seemed like a good deal. Fortunately, it only takes a few times for me to have my crab fill until next season.