I got a citrus zest file for Christmas!

The timing is great; we picked up a case of oranges from Amigo’s high school music fundraiser in mid-December. I’ve been eating at least one orange or grapefruit a day, and then I zest the rind of the orange so we can use it in cooking or baking.

Chuck (he of the cool shoes) walked into the kitchen today and said, “Dear, you’ve put aside enough orange zest to last us a decade. Stop, already!”

I put it to you, dear Internetters. Foodies, locavores, eco-conscious cooks and bakers, here are the questions raised in my zesty dilemma.

Does orange zest (or any zest) freeze successfully? Can I grate and freeze these aromatic peelings and use them later?

Is there any use for grapefruit zest? I have a case of grapefruit, too, but I’ve never seen grapefruit zest in a recipe.

How much is too much orange zest? No, never mind, don’t answer that. I’ll find out for myself.