I was anticipating being able to return to the Horton Farmers' Market for this years opening weekend but unfortunately it's not going to work out. I will get there - it just won't be on Saturday.
In preparation for the new season, I had started several different ferments and cultures so that I would have some healthy and delicious probiotic products available for sale on Mother's Day. I've been sharing pictures and my progress on my Facebook page but I've neglected to post updates on the blog.
For my lack of sharing with non-Facebook users I apologize.
Along with water kefir tonic beverages, I've fermented sour pickles (using Ontario greenhouse cucumbers), another batch of kimchi, a ginger bug for preparing sodas, purple sauerkraut, and my proud achievement of the week: a successful batch of sauerkraut.
On Friday I shared a recipe on how to prepare and bake a simple no-knead bread. Since I have made the bread many times before, I decided to try another variation and that was to use the dough as the base for a pan pizza.
With a completely unplanned but fortunate bit of timing, the batch of preserved lemons I prepared in early February was due for a quality check and it was also the warmest day of the year (so far). The result: A fantastic, barbecued pan pizza with a moist & chewy thick crust (and crispy toasted bottom) topped with turkey, mushroom, bacon, basil, and preserved lemon.
Keeping along with the citrus and Moroccan theme from my last post (Moroccan Anise Bread and Blood Orange Marmalade), I thought I would introduce you to another delicious North African inspired food --preserved lemons. Used as a condiment in many Moroccan dishes, preserved lemons are easy to prepare, versatile for use in many dishes, and won't require you to bring out your gigantic canning pots. Instead of being processed in a hot-water bath or pressure canner, preserved lemons utilize other preservation techniques: salting and fermentation.
What are Preserved Lemons?
Preserved lemons are a North African (typically Moroccan) condiment made by cutting and salting lemons and letting them ferment a sealed container for several weeks. The growth of bacteria and yeasts softens the rind of the lemons and turns what was once bright and sharp tasting into a peel that is rich and rounded in flavour. Preserved lemons lend a unique and distinctive taste wherever used.
Eating. Drinking. Sharing.