What to do with a desiccated lemon
A breath-taking spring morning here in the Garfagnana, home to The Factor House – the type that starts with an unmistakeable dewy freshness, but is full nonetheless of the promise of a balmy afternoon – finds me staring forlornly at a stylish arrangement of twigs in a handsome terracotta pot. Not an as yet untested and contemporary approach to Tuscan garden ornamentation, but the despondent remains of a previously robust lemon tree, the leaves stripped by a single night’s unexpectedly bitter wind which swept down unannounced from the majestic snow-tipped Apuan Alps opposite – mockingly visible on this pellucid crisp morning.
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