From the garden to the table

Some of our favorite recipes with ingredients from our garden

Kumquat Marmalade

Avocado Dip

Preserved Lemons

Spicy Shrimp

Kumquat Chutney

Strawberry-Lemon Jam

Preserved Lemons

Lemons will last about one year. Remember to rinse them well before using. This is important as they can be far too salty if used unrinsed.

7 Meyer lemons
Salt
1 cinnamon stick
4 cloves
2 bay leaves
8 black pepper corns
pickle jar

Take each meyer lemon and slice it into four without cutting all the way through. Hold the lemon upright and pack it with salt. Add a couple of tablespoons salt to the bottom of the jar, pack the lemons tightly into the jar, squashing them down as you go. As you fill up, add a couple of tablespoons of salt and add the seasonings.

Leave at room temperature for a few days, monitoring the level of lemon juice in the jar. The lemons should be submerged in juice after a few days, if not, add more lemon juice.

The lemons will be ready to eat in five to six weeks. Once you open it, keep it in the refrigerator. You can add a new lemon plus salt and juice from time to time.