We don't normally think of lemons growing on the north coast – but I heard rumors of an epic lemon tree in Loleta that would become overloaded with lemons. I decided to plant a Meyer Lemon. Actually, a Meyer Lemon may not be a lemon at all! According to Wikipedia, it is a hybrid citrus fruit that is a cross between a citron and a mandarin/pomelo hybrid. I planted my new tree in a sunny wind free location and several years later I am gathering around a hundred lemons a year from that tree!
I turn a lot of these lemons into preserved lemons. Simply slice your lemon lengthwise from one end almost all the way through into 6 pieces that will hang together by the end (don't worry if you slice all the way through – this is just to make them easier to fish out of the jar later). Put a mound of kosher salt into a bowl and set the sliced lemon on top. Sprinkle about a tablespoon of salt into all of the crevasses around the six slices. Pack the lemon into a regular mouth canning jar, pushing down to release the juice. Continue until the jar is almost full, top with an inch of lemon juice. Put a plastic lid on the jar (metal will rust!). Age in a cool, dark, dry space for 6 months to a year before using.
My all-time favorite way to use preserved lemons is in pesto. Pesto just means paste, so don't get too carried away with recipes – use your own taste buds to drive your concoction! I usually make mine with basil, but I've also made pesto with other herbs. For every bunch of basil (from the farmers market of course!) I add a handful of Parmesan Cheese, a handful of toasted nuts (I use walnuts but use your favorite), 4-8 large cloves of garlic (we love garlic), 2/3 of one preserved lemon peel. Start the food processor and drizzle in olive oil until the pesto reaches the consistency you desire. Taste and adjust the flavors if necessary, taste again because it's so delicious!
Add your pesto to soups, stews, salad dressings and just about anything. Make enough for a year and store it in the freezer – then you'll have summer all year long!
Jennifer Bell is a media producer and has co-produced three local food films, Going With the Grain; Coastal Foods; and Albacore Tuna: The Tale of a Fish. She is also a Master Food Preserver with the University of California Cooperative Extension.
