This is so simple, yet it is one of my most used recipes this time of year, when both parsley and lemons are in glut and dinner is often a long slow-cooked soup or stew that could do with some brightening up.
My invoice from Daley’s fruit tree nursery says that on 28 October 2019, not long after we started our retrosuburbia journey, in the midst of a drought and just about to be thrown into the worst bushfire season ever, I bought a whole batch of fruit trees for a verge planting. Patience has never been my strongest virtue.
Sunlight in my basket. Limes, lemons, mandarins, oranges. So many of them that I am making salted limes for adding to summer soda water and salted lemons for that little salty sour-sweet note that lifts so many dishes out of the ordinary. I’m making lime syrup for cordial, but not being a real sweet tooth, mostly for Asian style dipping sauce for things like rice paper rolls. I’m making Indian…
This time of year it’s the tomatoes sun dried in the peak of summer that are the treasure. They go in pasta and gnocchi and minestrone and on pizza. A whole handful go into ragu or bean stew. They go on crackers with feta and in tapenade for spreading on toast. And I have to admit, I have been known to eat them straight from the jar.
All in about an hour. I couldn’t bear the amount of citrus sitting around so I found an hour this morning to make preserved lemons (on the right), lime pickles (back left), lemon cleaning vinegar (at the back), lemon vinegar (tall bottle), and at the front, kumquat marmalade.
My glut crop at the moment is lemons. It’s not quite the glut it was last year. Last year at this time, this was what…
The cockatoos have begun stripping the bush lemon trees. They are very thorough and very wasteful. In a few days they’ll all be gone.