Technically, I get an out-of-town free pass, but a very friendlly citrus farmer gave us some of his crop. I’d never had a satsuma before; it’s like a cross between a tangerine and a lime. It’s seedless, easy to peel, and very tasty.
We brought our haul to a bar called Cure, and the bartender made a drink out of gin, Meyer lemon juice, basil, and simple syrup. It was astonishingly good.