The Meyer Lemon Project | Grove at Cambridge Townhomes, Surrey

It's no secret . .

I am obsessed with the Meyer Lemons I've been growing 

at the Grove at Cambridge, our new townhomes in Surrey.

2 Meyer Lemon trees are growing 

on the front step of Show Home #10.

I have seen the tiny lemons grow 

and now can proudly say the tree is blooming once again!

Our summer has been exceptional here on the West Coast

and the lemons are loving our sunny, dry weather.

The two Lemon trees that flank the door step of Home # 10 

are surrounded with a ring of Rosemary 

at the base of each tree - 

a perfect culinary pairing!

Stay Tuned  - up Next . .

How to transform your basic closet at

the Grove at Cambridge for under $200 

- no power tools required -

The following is a recipe taken from William Sonoma

using both lemon juice and fresh rosemary . . 

Enjoy!

Best wishes, Noelle

This simple main-course chicken is also ideal for sandwiches, salads and pastas. If you're cooking for a crowd, just increase the marinade by half and roast an additional chicken. The chicken can be prepared a day ahead and refrigerated until serving. To vary the marinade, you can substitute fresh tarragon and Dijon mustard for the rosemary and thyme.

Ingredients:

• 1⁄4 cup olive oil
• 1 tsp. finely chopped lemon zest
• Juice of 1 large lemon
• 1 tsp. soy sauce
• 1 tsp. finely chopped fresh rosemary, plus sprigs
    for garnish
• 1 tsp. finely chopped fresh thyme, plus sprigs
    for garnish
• 3 garlic cloves, minced
• 1 shallot, finely chopped
• 1⁄8 tsp. cayenne pepper
• Salt and freshly ground pepper, to taste
• 1 chicken, about 3 1⁄2 lb., quartered
• 1 cup water

Directions:

In a large bowl, combine the olive oil, lemon zest, lemon juice, soy sauce, chopped rosemary, chopped thyme, garlic, shallot and cayenne. Season with salt and pepper. Whisk until well blended. Taste and adjust the seasonings.

Add the chicken and turn to coat evenly. Cover and refrigerate for 2 to 4 hours.

Preheat an oven to 425°F.

Remove the chicken from the marinade, reserving the marinade. Place the chicken on a rack in a large roasting pan. Pour the water into the pan. Roast, basting occasionally with the reserved marinade up until the last 10 minutes of cooking, until the chicken is golden brown and the juices run clear when a thigh is pierced, 45 to 50 minutes. An instant-read thermometer inserted into the thickest part of a thigh, away from the bone, should register 170°F.

Transfer the chicken to a serving platter and garnish with the rosemary and thyme sprigs. Serve warm, at room temperature or chilled.

Serves 4.