Sure, winter can be a drag (both in and out of the kitchen), but there's one ingredient in particular that makes me look forward to it: citrus. When it's in season (which it is right now), it's as good as summer fruit. Of course, what we get in the northeast are usually those varieties that are grown large-scale, and bred not for flavor but for shelf-life, indestructability (if that’s a word), high yield, and so on.
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