Sunshine in a Bottle

Lovely.

Lemon Show

Hmmm...I wonder if they are worthy?

Meyer Lemon Preserved in Salt

After slicing the lemons into quarters, you place them into the jar, adding Kosher salt to each layer.  Cover them with lemon juice and shake a couple times a day for two weeks.  Be sure to not refrigerate during this time.  Then place in the refrigerator and use for the next six months.  You may rinse the lemons before use if the recipe does not call for salt.  Good with many Mediterranean recipes, fish and desserts.  Hope this works!  You can see the juice just after I shook the jars. 

Meyer Lemon Marmalade

Finding a wonderful list from the LA Times titled 100 Things to do with a Meyer Lemon was fun. I decided making Meyer Lemon Marmalade would be great for consumption on these horribly frigid days. I found a recipe from the now defunct Gourmet Magazine. You may find it here.

Meyer Lemons

One of the dilemmas I have with buying local is that some things are just not grown in our zone 5 area. I don't have a Meyer Lemon tree...yet, so I decided that instead of buying a couple lemons each week at the grocery store, I would buy a box from a small organic farmer. I found the the Birch-Hill Organics farm in Atascadero, California. Richard Burchiel, aka the "organic farmer" wrote the nicest note. They will accommodate special requests with regard to size and ripeness if they can. They were quite prompt with shipping and communication. You can just imagine the smell when I opened up this box of sunshine!

Click on the picture to read the letter from Richard, organic farmer.


I used a recipe for preserved lemons from The Mediterranean Pantry recipe book. I then had a lot of the rinds leftover. I candied them using a simple syrup and organic sugar.







They may last up to 3 weeks...yeah, right! I am also going to make a Lemon Marmalade.