“Why preserve a lemon,” you’re probably asking. Well, cause they’re fabulous, and the secret ingredient of North African cuisine. With a jar of these homemade guys, you now have access to a whole new twist on Mediterranean cuisine, without a shred of Parmigiano Reggiano in sight.
Farm City author Novella Carpenter shares this story: “There’s this lemon tree in an abandoned lot a block down the street from my house (and urban farm) in Oakland, CA. For months I’ve walked past and thought, “Damn, that’s a lot of lemons!” Meyers lemons, I could smell them — sweeter than regular lemons… If we didn’t pick them all, they would have gone to waste. It’s also good for a lemon tree to have its fruit picked. Harvesting stimulates it to make more fruit, to flower and go on doing its job. And so we picked almost all of them.”