Embracing American Decline, Wisconsin’s Gubernatorial Election, Food Friday

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• Meyer Lemons: Get 'Em While You Can

  For reasons beyond enjoying winter sports, January is a special time of year. It’s that brief window of time when the gods of citrus send one of their most fragrant and unique offerings to grocery stores: the Meyer lemon.

  Meyer lemons can blend in with the usual citrus scenery if one isn’t on the lookout for them. But, the sharp eye will notice a smaller fruit, a thinner rind, a slightly richer yellow color.

  As for taste, one of Wisconisn Public Radio’s in-house foodies, classical music host Lori Skelton, said the Meyer lemon is unique.

  “The acid content is lower, and while it’s a true lemon, it’s a sweeter lemon,” she said.

  Originally from China, where they’re sometmes grown as ornamental trees, the Meyer lemon reached the West courtesy of Frank Nicholas Meyer in 1908, who brought back a sample from a trip to China.

  Skelton said Meyer lemons tend to be fragrant, “almost perfumey.” Skelton said she uses the lemons in ice cream, lemons bars and salsa, where the thinner rind allows one to cut up the whole lemon — rind and all — and use it in the recipe along with garlic, olive oil and olives.

  Today, Meyer lemons are grown in California. They were nearly lost to agriculture in U.S. forever after a virus destroyed millions of Meyer lemon trees. Now, a new, hardier version of the lemon is grown, and the product can be found in grocery and specialty stores in January.

  For a Meyer lemon fix, a person can try them in tea, squeezed over seafood, or in one of Skelton’s favorite Meyer lemon recipes.

  Suzanne Goin’s Meyer Lemon Salsa

  Adapted from Sunday Suppers at Lucques

  Makes 2 cups

  • 2 tablespoons finely diced shallots
  • 1 tablespoon Champagne vinegar
  • 2 to 3 large Meyer lemons
  • 1 teaspoon agave
  • 3/4 cup green olives pitted and chopped
  • 2 tablespoons chopped
  • flat-leaf parsley chopped
  • 1/3 cup extra-virgin olive oil
  • Kosher salt
  • freshly ground black pepper

  Cut both ends off the lemons. Place the lemons cut side down on a cutting board. Finely chop (with peel) into 1/4 inch dice.

  In a small bowl and add the Champagne vinegar, shallots and 1/4 teaspoon salt.

  Let sit 5 minutes and slowly whisk in the olive oil. Stir in the honey, diced lemon, olives and parsley.

  Taste for balance and seasoning.

  Can be served on top of white fish such as cod or halibut.

• The Upside Of Down: Why The Rise Of The Rest Is Good For The West

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  A lot of analysts say the Western world is declining and that’s a bad thing for the U.S. But an economist and global development expert makes a different argument: the rise of the rest of the world is good for the West. He explains his point of view and why the United States shouldn’t fit to keep our position at the top of the economic food chain.

• How Will Kathleen Vinehout's Decision Affect The Governor's Race In Wisconsin?

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  Wisconsin Senator Kathleen Vinehout just announced she won’t run as a Democratic candidate for governor. A political scientist discusses how this will affect the gubernatorial election in Wisconsin.

• Food Friday: Meyer Lemons

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  This Food Friday, we learn about Meyer lemons from a guest who’s tried them in lots of different recipes.

  Meyer lemon cardamom ice cream:http://articles.latimes.com/2013/jun/18/food/la-fo-lemonsrec16ajan16

  Meyer lemon margaritas: http://thelatinkitchen.com/recipe/rick-bayless-meyer-lemon-margarita

  Meyer lemon scallop ceviche:http://www.thedailymeal.com/recipes/meyer-lemon-scallop-ceviche-recipe

  Meyer lemon salsa: http://www.gmhc.org/files/editor/file/gs_n_recipes10.pdf