The ripe citrus comes off the tree, through a bug wash, and into my cargo trailer. In three days its in Montana. You get the freshest, juiciest, tastiest citrus this way. I started doing this a few years ago for only family and close friends…but the word got out. This is a one-time winter opportunity…I do not intend to make a business of this. This allows me to give a small boutique citrus grower some business, it pays for my annual visit to see old friends and I get to share some uncommonly good citrus with friends.

The grower/packer gives me a Dept of Ag certification that allows me to legally bring this citrus home.

Most citrus goes to a cold-storage packing house. It is picked early and stored in a cold-

storage warehouse. Just before it is shipped to market, it is gassed with Ethylene gas in a

process called “degreening” in order to make the fruit appear fully ripe. This does not happen with Fresh-Pack. Once you receive your citrus, store it in your garage where it will stay cold but won’t freeze.

I can also get lemons…but only from the cold storage packing house. Since lemons are

typically only juiced or sliced for garnish, this isn’t an issue. They still get to you faster than via a grocery.