After a preservation hiatus through the coldest months, it was time to get our ferment on for the first time this calendar year. My mother-in-law sends us a box of Meyer lemons from her tree every Winter, and with the deeply bitter cold we’ve been experiencing, and their 3000+ miles of travel, I was amazed they arrived so perfectly sound.
Meyers are a treat, all mellow sweetness coupled with a reduced acidic bite. They are my favorite for just about everything but lemonade (I like it puckery-tart!), but we chose to use 2/3 of the sunshiny bounty for Moroccan Preserved Lemons. I like to make at least one quart of preserved lemons each year, two if we’re blessed with another shipment. A little goes a long way towards making a simple meal pretty spectacular, so we often make one jar last through the year using it in stews, roast chicken and rice-based dishes.
The past few years, I’ve made it somewhat complicated, trying out different spice combinations and fermentation windows. While these versions have been lovely, I felt ready, this time around, to get back to the simplest recipe for fermenting just about anything: main ingredient + salt.
I used this nourished kitchen recipe for my ratios, and now the golden darlings play out their alchemical miracle of salt into gold in the dark of a pantry cabinet. btw, I could fit 8 lemons in a quart jar, which left me four for this:
…because we have duck eggs again. We used this recipe, which calls for blending up a whole lemon, rind and all, along with the juice. You’re welcome.
This evening I’ll be working on my shop move back over to Big Cartel. There will be an announcement and a promo coupon, so stay tuned for that in the next couple of days.
And don’t forget the Snowball event at Wildwood Farm was postponed to THIS Sunday, March 23rd (so, you know, ignore the date on the flyer). There’s still time to get registered and join us for an 80s extravaganza!