I have to admit, when I saw the case of lemons I ordered from the Lemon Ladies, I thought it a bit puny. I’m used to ordering cases of fruit to use in flower arrangements, and those cases are big. This was 10 pounds, but as I started using them, I thought, whew, this is a LOT of lemons, and each one was so perfect, so special and so delectable.
Here is how great it is to live here. One of my friends who shipped lemons with me, her husband runs the post office. There is no town here, but down a long dirt road, now snow covered, at the back of an old ranch, is the post office. He was on the alert for a delayed shipment of fragile lemons due to the Thanksgiving holiday. I get a call on Friday after Thanksgiving.
“Hey. I just made a big pot of lemon-aid. You wanna come have some, or do you want me to bring the rest of the lemons to you on my way home?” 😉
I could not wait to get my hands on them, as I have never had the luxury of meyer lemons before.
Tonight, I have all, but three, in some jar in a stage of fermenting or preparation for the next step. I’m saving the three for some special tarts in a week.
Needless to say, the vodka is going to have to wait, as I did not want to waste these beauties for lemon cello.
I did use a few these last few days, one I pureed (skin and all) in the food processor with two baked yams, some ginger, salt, eggs and milk. Bake in ramekins and put butter on top. Ambrosia.
I also cut one up in small bits, of course including the lemon peel, and mixed it in some leftovers for a turkey salad, yum! (best turkey ever this year, as I brined it in sour kombucha and lots of other stuff.)
So, one 10 pound case of lemons made over a half gallon of the best lemon garlic, fermented mustard. We have already eaten half a small jar, and the man is a big fan.
A half gallon of fermenting lemons and garlic…
A half gallon of lemons and raw, unfiltered honey. This will preserve them and I will make lemon curd, marmalade… and use them for sweeter things.
One quart of the smaller lemons, with cloves, preserved in olive oil, for mayonnaise, aoli, hummus, pesto and dressings…
One sour puss who is typing out a list of her favorite words on her typewriter named Cyril.
“MOM, go away!!”
and three quarts, in the initial fermentation stages, of my versions of preserved lemons which are going to be more like an Indian lemon pickle.
Recipes of everything to follow, someday.