All posts filed under: preserved lemons

caching in on lemon season | a raisin & a porpoise

caching in

  I have a lemon problem.  It takes enormous self-control to vary the content for you here, because basically all the time I am working against the urge to say “put some lemon in that.” On top of that personal issue, we just got back from a trip to heavily-lemoned California, where lemons are not only for sale in markets at prices to make an Easterner weep, but on most streets they are just tumbling to the ground and rotting in heaps, dripping from the branches of trees that people drive by without stopping to sing hymns of gratitude, let alone picking or eating them. To the bafflement of my West Coast family, I packed myself a flat-rate box of lemons and shipped it back here, where I could sing hymns and go all nose-to-tail on them in the privacy of my wintry home. I set out below to give you a brief, simple recipe for taking what is essentially refuse or compost, stuffing it into a machine, grinding it up–pulverizing it, really; just absolutely …

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Dill pesto from A Raisin & A Porpoise

frond feelings

I don’t know what all of you have gotten done the last few weeks, but the dill’s sure been busy.  It has self-seeded in a good portion of my parents’ garden, and it’s about as high as an elephant’s eye, and I picked a whole big lot of it, knowing full well I had nothing to mince it up into (it’s mad tasty added in copious amounts to spinach, but I had no spinach). I just got kind of mesmerized by its abundance, and the waxy feel of the leaves and the bracing aroma as I picked.  Then all of a sudden I had a huge handful of dill, whose abundance I did not want to waste. Dill pesto!  There’s an idea.  Fearing it would be too aggressively dilly on its own, I threw some lettuce in to mellow things out. In a matter of moments, I had some glorious green goo. There are lots of things this would be good with, and for, and on. I imagined styling it up for you on a …

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Savory Granola from A Raisin & A Porpoise

grainless move

It is possible that cautious optimism that it will not always be winter is warranted. The daffodils are ready to commit.  The robins are back.  The pesky birds nesting in the eaves outside the window by my bed are hard at work at sunrise every morning, 7 days per friggin week. This is the time of year that I find I have grown entirely tired of eating, and cooking, and especially shopping for food.  Before spring begins in earnest, here in the north east we are down to the bottom of the barrel of foods that have overwintered, like apples and squash, and despite our global economy (surely it is not winter all over the world?) all the produce in the market looks like it was dragged here behind the truck instead of inside it.  Nothing imported looks good.  Nothing local is up.  We are sick of soup, and do not want to hear anyone talk about “seasonal eating” because this is the season when there isn’t much to eat. It’s a good moment to …

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