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It is a Saturday afternoon at the grocery store. You walk past the citrus section. Four-pack of organic lemons, eight dollars and ninety-nine cents. Conventional lemons, three for four dollars and forty-nine cents. You think about how often your family uses fresh lemons. For tea, for lemonade, for baking, for cleaning, for cooking, for the children's water bottles. Easily two hundred to four hundred dollars per year spent on lemons that travel three thousand miles from California or Spain before they reach your kitchen. Plus the lemons are picked unripe, gassed with ethylene to look ripe, and never develop the deep flavor of a fruit that ripened on the tree.
Now imagine a different scenario. A two-foot ceramic pot sitting on your sunny porch from May through October, then moved indoors near a south-facing window from November through April. The Meyer lemon tree growing in that pot produces twenty to forty lemons per year. Bright fresh sweet lemons you picked yourself. Zero dollars per lemon after the initial tree purchase. Lasts for fifteen to twenty years with proper care.
This is the
