Kitty Morse

 
 I feel so sorry for my citrus trees. The weather has been so mercurial that they can’t tell if it’s summer, Fall, or spring. We have had several heat waves at the oddest times, which has spurred fruit to ripen prematurely perhaps, and in doing so, splitting before falling to the ground. A Google search […]

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Our prolific, hard-working, semi-dwarf  Bearss lime is loaded with fruit. Many fell to the ground during our hot spell last week. And so, after making gallons of limeade, freezing lime cubes, preserving yellow limes a la marocaine (green ones turn grey from the salt) and zesting the fragrant rind into pots of fresh fig chutney and fresh […]

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This is a family favorite:
Give your holiday bird a Moroccan twist!
Baste your turkey inside and out with preserved lemon pulp. The salty tang of preserved lemons adds a mouth-watering dimension to a celebratory roast, whether turkey, lamb, beef, or chicken. Placing a layer of diced vegetables (carrots, celery, onion) on the bottom of the pan […]

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I love the following column written several years ago by Carolyn Jung, then the food editor for the San Jose Mercury News. She now writes the blog www.foodgal.com. Carolyn attended a class of mine in the Bay Area. As I always do, I began by demonstrating how to make preserved lemons the way my great-grandmother […]

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Hello preserved lemons aficionados:
 I don’t have a book to announce—yet! But I am preserving lemons. Actually, not lemons, but Bearss limes.
 It occurred to me, as I was gathering the dozens of yellow Bearss (sic) limes that had fallen to the ground around my prolific tree—Bearss are perfectly suited for preserving.
 Eureka or Meyer lemons have […]

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