Culinary Update

[robby]

My first batch of Moroccan salted lemons has cured, so I added some into a batch of chicken vegetable soup. The curing process softens the rind, but the fresh lemon taste is still there. I hadn't salted the soup, and the lemon salt seemed to be enough.

I'm quickly running out of vegetables, even though I had completely filled the freezer in September. By January, I'll be down to canned tomatoes, freeze-dried squash and onions, and fresh green onions. Oh and now, lemon marmalade and Moroccan lemons.

Comments

[sammason.livejournal.com]

I've nver had Moroccan salted lemons but they sound very good! Congratulations.

[robby.livejournal.com]

I first heard of them on a culinary travel show, and found a recipe on the internet. I still have plenty of lemons ripening, so this is one way to preserve them.