Meyer Lemon Limoncello
I love a good glut of something delicious from the garden. This year the Meyer lemon season seemed especially long and giving. Toward the end of April, a beloved customer brought me a large bag of Meyer lemons from her tree, an occurrence I secretly hope for each winter. Having divulged to me her love of limoncello, it seemed appropriate to make a batch in return for her generous gift. The recipe from Imbibe Magazine is straightforward and simple.
June 1st 2015 marks the first in a series of workshops I'll be teaching at The Spinster Sisters restaurant here in Santa Rosa. The first workshop will cover the basics of fermenting vegetables in a home kitchen. I prepared a few fermented goodies to share with the participants in the class, and they're currently bubbling and fizzing away on the countertop.
Left to right: traditional sauerkraut, ginger beer, and whole brined homegrown carrots.
Curtido is a Latin American-style cabbage and vegetable ferment. It is vibrant and colorful, and sometimes contains hot chilies, aromatic herbs, and spices. Here, fresh cilantro and oregano brighten and deepen the overall flavor.