Great Every Bite tip from Marci (Making Preserved Lemons)

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A few weekends ago, Every Bite participated in the inaugural Terry Avenue Saturday Market in the South Lake Union neighborhood of Seattle. We had someone stop by our tent, Marci, who gave us a great tip we wanted to share with you:

She said she uses lemons often (in water, recipes, etc.) and instead of composting the lemons, she puts them, cut side up, in a mason jar and sprinkles with kosher salt (couple of teaspoons). Then you can just seal up and leave on the kitchen counter. They are fine to leave on the counter because they are preserved, and nothing will grow in that environment, but if you would like to keep them in the refrigerator, they will keep for a year.

Then, just keep adding the lemons and salt on top until filled and let rest for a month before you start using them. Once you do you them, it’s the rind (not the juice or pulp) that is used in dishes. Just rinse off, peel away the rind and use in a variety of dishes, including grain salads, salad dressings, stews, pasta dishes, or, as Marci said she liked to do, just eat them straight out of the jar! So easy to make and so delicious!

Thanks for sharing Marci and feel free to respond to this post sharing other ideas and uses for preserved lemons!

C&K

 

Upcoming Events in May for Every Bite

We will be participating in a couple of great events in the month of May and we are very excited and honored to be a part of both.

The 1st one is on Sunday, May 17th from 11am-4pm at the Lynnwood Convention Center. It is called the “Celebration of Food” Festival, and it is an event organized by the Edmonds Community College to “taste, explore, and experience real food.”
From the press release: “In our fourth year, we are still running a very unique event. We bring people together from Snohomish County and beyond and showcase delicious, local, wholesome food,” said festival organizer Chris Hudyma. “Our intent is to foster a community that is passionate about real food. It’s a journey for people to rediscover that they can grow and cook their own food and that it can taste so much better than the processed food we so often eat in this country.”

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In addition to us being there to promote Every Bite, other confirmed attendees include: Café Ladro, Gelatoicious, Krazy Good, Millie’s Savory Tea, Smith Brothers Dairy, Theo Chocolate, Trader Joe’s, Whole Foods, SnoIsle Natural Food, Camano Island Mills, Four Sisters Gourmet Sauces and Spring Rolls, Rich Nature super berries, Shambala Gluten Free Bakery, Sno Isle Coop, Taylor Shellfish, Williams Sonoma, and Haggen’s.
We are super exited to participate and we hope to see you there. Be sure and add May 17th to your calendar!

 

The 2nd event is the 17th Annual Bastyr Herb and Food Fair on May 30th. It is from 10am-5pm at the Juanita campus of Bastyr University (see link for address: www.bastyr.edu).
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The title of this year’s event is “Get Down with your Roots: Celebrating Heritage from Earth to Table” with the two keynote speakers listed below:

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A summary/description about this years event: “The Bastyr University Herb & Food Fair is a student-run event that emphasizes numerous connections that herbs, nutrition, and other natural medicines have with supporting the health and wellness of our community. Throughout the day, fair participants are introduced to local and renowned professionals, including herbalists, culinary artists, nutritionists, educators, entertainers, and more. At this time, we are cordially inviting you to be a part of this year’s celebration.”

We are so thrilled to participate in both these great, informative events. Please join us if you can for one or both! And keep your fingers crossed for good weather!

Enjoy Every Bite,
Carol and Karen