Calif. eateries make the most of patrons' citrus crops

A couple of California restaurants are participating in a program that turns patrons' lemons, blood oranges and other backyard-tree citrus into seasonal cocktails and desserts. "It's also cool, because people show up with unique fruit -- kumquats, blood oranges, pomelos -- and we're tasked with, how are we going to use this?" says Circe Sher, marketing director at Spoonbar in Healdsburg.

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San Jose Mercury News (Calif.) (free registration)

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