.(..being content with the small wins and getting through the day.)
Pretty much most days seem like their potential is limitless. There’s a never ending parade of incredible people doing amazing things and getting out there saving the world.
I walk down the hill and wonder how I can save a few lemons.
This tree you understand – is just in it’s happy place, doing it’s thing – growing quite remarkable lemons. No matter how many you harvest, there always seems to be a few more. Lemons just don’t grow overnight, one day I might tie a string to a blossom and see exactly how long it take s to grow these orbs of zingy sunshine, but until then – let’s just say a while.
So I juiced, I preserved, I made cordial and I made curd. All relatively simple, not too much time or space. (On the bench or in my head)
Great thing about preserved lemons, once you’ve got them, you’ll always find a use. And they look pretty.
Here’s how to – PRESERVE LEMONS.
Get yourself a clean jar with properly fitting lid. You could even sterilize it if you like. (Say 2 x 300ml tomato paste jars scrubbed clean.)
4-6 good sized lemons
Pure salt – I had Himalayan rock salt on hand.
A sharp knife and chopping board.
Sprinkle a little (1 tsps worth) of salt in the bottom of the jar. Cut a lemon into thick slices/ quarters/ eighths and lightly sprinkle salt on the cut sides. Wedge them into the jar and repeat until you’ve got approximately a 2cm gap at the top. Now start juicing another lemon and pour in over all those chopped up pieces. the aim is to totally submerge all the chopped lemon. Any bits left protruding could go moldy as they will be exposed to air. If any bits still stick up, either wedge them in or take them out. This preservation technique works because it’s an anaerobic environment (and there’s all that salt and citric acid.)
Screw the lid on and label. Best if left for a minimum of a month.
Minimum fuss, no waste and you’ve put away some food for later. Bottled sunshine.