In my posting of February 12, 2010, I mentioned that my recent story on Meyer lemons for The Seattle Times Pacific Northwest magazine elicited lots of interesting feedback in various online posts and e-mails. I’ve since been in contact with orchardess Karen Morss, who owns the Lemon Ladies Orchard, an organic Meyer-lemon orchard in California. The lemons are for sale online.

Karen was kind enough to send me a box of Meyers in late February, when they were at their peak of color, aroma, and flavor. Here are the blushing beauties pictured above, much more colorful, fragrant, and sweet than the ones I used for recipe testing late last year.

And for those of you who want Meyer flavor year-round, the fabulous ChefShop.com features Meyer-lemon oil in their e-newsletter this month.

Since my article came out, other writers have hopped on the winter-citrus bandwagon, such as New York Magazine with its lovely-sounding recipe for Date-and-Meyer-Lemon Marmalade. And, for a handful of recipes that could easily be adapted to use Meyer lemons, here is an article from the London Telegraph.