Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the power of farmers markets to drive economic and community health in the region. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.
Recipe
Preserved Meyer Lemons
Want to save the Meyer lemon season and add umami to your favorite savory dish? Try preserving your lemons in salt with this easy recipe by Mom’s Kitchen Handbook. After stewing for a month in a cool place, your lemon confit will be ready. Just scoop out a wedge, chop up the peel, and mix it with your greens or slather it on a juicy pot roast.
Ingredients
- 4 to 5 Meyer lemons, scrubbed
- 5 to 6 tablespoons kosher salt
- 1 sterilized pint jar with a lid
Directions
Spoon 1 tablespoon of salt into the jar.
Cut 3 lemons into quarters, leaving the very bottom of each one attached (so that if you open it, it fans out like a flower and is still connected at the bottom).
Spoon 1 tablespoon salt into the center of the first lemon, close it and put it into the jar. Continue with the 2nd and 3rd lemons, smashing them down firmly into the jar to make room for more, if possible. If some room remains, add another half or whole lemon, using 1/2 to a full tablespoon of salt accordingly. Fit as many lemons as you can as long as there is at least 1/2 inch of room at the top.
Add another tablespoon of salt to the top of the lemons.
Cut 1 or 2 lemons in half and squeeze enough juice so that the lemons are immersed in liquid.
Put on the lid and store in a cool place. Turn the jar over every day for 4 days, then store in the fridge. After a month, your preserved lemons will be ready to use.
Rinse well with water before using. It is typically the peel, not the flesh of the lemon, that is used.
About Us
The Crescent City Farmers Market operates weekly year-round throughout New Orleans. The CCFM hosts 70+ local small farmers, fishers, and food producers, and more than 150,000 shoppers annually.