Bite Of Minnesota: Preserved Lemons

Like many Minnesotans, I have strong ties to Arizona. Thanks to some amazing airfare deals, we were able to escape to the sunshine for a long weekend with friends and family.

One of the highlights of visiting Arizona, especially in April, is that produce is in full bloom. It's like late August in Minnesota where produce is plentiful but starting to phase out, not because it's getting too cold, but because it's getting too hot. Funny how that works! Farmers markets were packed and baskets were full. I can't wait until our season starts here!

One of the highlights of the trip was my great-aunt's lemon tree. Anyone who knows me knows that I absolutely love lemons, especially the ones from that specific tree. There's something about the flavor that hits a chord in my heart and makes me feel like I'm home. In fact, I brought a suitcase specifically for bringing home lemons and grapefruits (yes, she has a grapefruit tree too) so I could play around in the kitchen back home in Minnesota.

I've been wanting to make preserved lemons for quite some time, especially after enjoying their tasty pops of flavor from dishes like the calamari at Coup d'état in Minneapolis and the taglitelle at Mucci's in St. Paul. Typically used as a condiment in Moroccan cooking, preserved lemons have moved into the mainstream in recent years and really kick up the flavor in a dish. They are incredibly easy to make and you only need 2 ingredients: lemon and kosher salt. I'll let this New York Times Cooking article explain the process where they add peppercorns and bay leaves. Once mine are ready to be used, I'll be sure to share a recipe with you all.