Beyond the common grocery store Eureka lemon there’s the oft-praised Meyer. Meyers are a dime a dozen in many California backyards (we had a prolific tree next to our oranges). But they were rare commercially since they don’t ship well. Chefs love them and the foodie world is now well aware of the yummy hybrid. I can buy them in season at Trader Joe’s. So what’s a cutting edge foodie to do if the Meyer now elicits a gourmet yawn? The NY Times has lined up some new entrants into the lemon market: Ponderosa (one I’ve also seen in many backyards), the Variegated Pink, Golden Eureka, and the Lemonade fruit (a Meyer + New Zealand grapefruit cross). Farmers are also trying seedless varieties. I’ve got one lonely Meyer, ready to pick, waving in the Pacific Northwest breeze on my dwarf tree, waiting for me to determine its destiny. I won’t tell it how passé it has become.