lemons

Preserved Lemons

By: Co+op, stronger together

Total Time: 20-30 days; 30 minutes active

Servings: 36 (serving size: 1 tablespoon)

If you think a fresh lemon delivers a great flavor, you need to try a preserved lemon. The peels soften, and the fermentation adds a great depth of flavor and umami. A salty, tangy flavor explosion, a jar of preserved lemons in your fridge can be your secret weapon for perking up boring foods. Try it minced into a salad, added to casseroles, even pureed into some hummus.

Ingredients

  • 10 lemons, scrubbed very clean (you may not be able to fit all of them in your jar)

  • 2 extra lemons, for juice

  • 1/2 cup kosher salt, more if needed

  • Extra fresh-squeezed lemon juice, if needed, from the lemons that won't fit in the jar

  • 1 quart canning jar, sterilized

  • 2 tablespoons whole cumin or fennel seeds, optional

Preparation

  1. Sprinkle 2 tablespoons of salt into the jar. Prepare each lemon by slicing off just a little of the stem end and tip, then quartering each lemon lengthwise, leaving them attached at one end. As you slice each lemon, pry the quarters open and sprinkle salt inside and outside of each one, then pack into the jar. Pack them in with some force, to squeeze out some juice to fill the gaps with liquid. Once all the lemons are salted and packed in the jar, sprinkle a couple tablespoons of salt over them, then squeeze the remaining lemons, if necessary, to fill the jar with lemon juice. Screw the lid on the jar and let the jar sit out at room temperature for up to 30 days, turning it upside down occasionally to mix. Refrigerate once the skins soften.

  2. To use, take a lemon out of the jar and rinse well to remove the salty brine. If desired, use pulp, or discard. Chop remaining lemon rind for use in recipes.

Tips & Notes

Save the salty lemon brine—it's delicious in small amounts in dressings, marinades or other dishes that might use lemon and salt. Hummus, tabbouleh, even pastas with greens or chicken are uplifted by a little preserved lemon and brine.

Nutritional Information

7 calories, 0 g. fat, 0 mg. cholesterol, 776 mg. sodium, 2 g. carbohydrate, 1 g. fiber, 0 g. protein

Posted by permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.strongertogether.coop.

Charred Snap Peas with Mint and Lemon

By: Co+op, stronger together

Total Time: 15 minutes

Servings: 5

Slightly charred snap peas, fresh mint and lemon make a bright and tasty side in just minutes.

Ingredients

  • 2 tablespoons olive oil

  • 1 pound snap peas

  • 2 cloves garlic, peeled and minced

  • 2 tablespoons minced fresh mint

  • 2 teaspoons lemon zest

  • 1 tablespoon lemon juice

  • Salt to taste

Preparation

  1. Heat the oil in a large wok or skillet over medium-high heat. Add the snap peas and garlic and sauté over high heat, stirring frequently, for about 5 minutes until the peas are tender-crisp and slightly charred or blistering. Remove from the heat and stir in the mint, lemon zest and juice and a pinch of salt. Taste and add more lemon juice if desired before serving warm.

Serving Suggestion

Poultry and fish pair well with this simple vegetable dish and leftovers can be chilled and served in tomorrow’s lunch salad. Change the profile of this dish by using a flavored olive oil or seasoned, smoked or coarse-crystal salts, such as kosher or Maldon. But proceed with caution, as flaky salts dissolve faster than granular salts on the tongue, resulting in a saltier flavor. Crush the flakes between your fingers and add a pinch at a time to suit your taste.

Nutritional Information

94 calories, 6 g. fat, 0 mg. cholesterol, 53 mg. sodium, 9 g. carbohydrate, 3 g. fiber, 3 g. protein

To Learn more about snap peas, click here!

Posted by permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.strongertogether.coop.