[Sca-cooks] Salty carrots-from Isabella (lemons)

S CLEMENGER sclemenger at msn.com
Sat Mar 29 06:50:32 PDT 2008

I've always wanted to try the salt preservation, just for fun (and for a few recipes, lol!), but citrus fruit up here is so damned expensive that I'd have to hit a great, and unusual, sale for it to be feasible.  I've got a really dim memory, though, of maybe some of our CA listies giving it a try....
Fruit size differences--that's really interesting.  Maybe a difference in locally grown varieties vs. what is shipped? The only key limes I've ever seen are like slightly over-sized golf balls.  It must be wonderful to live in an area where you've got fresh fruit like that! I still remember the near bliss of eating a grapefruit picked right from my Grandma's tree.....<swoons>
  ----- Original Message ----- 
  From: Daniel & Elizabeth Phelps<mailto:dephelps at embarqmail.com> 
  To: Cooks within the SCA<mailto:sca-cooks at lists.ansteorra.org> 
  Sent: Saturday, March 29, 2008 6:53 AM
  Subject: Re: [Sca-cooks] Salty carrots-from Isabella (lemons)

  No, they key limes I saw where I grew up were large, but there's no reason 
  they couldn't vary in size,  I suppose. I've never been fortunate enough to 
  see Meyer lemons yet. Has anyone tried that Moroccan method of preserving 
  lemons in salt? How does that come out? It looks interesting, but we haven't 
  tried it yet.

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