Can-do Attitude

Seven weeks—oh, and 1 day.

That's how long ago I sliced lemons, sprinkled them generously with kosher salt and packed them into a Ball jar with bay leaves and peppercorns. It was the first time I tried preserving lemons.

I thought 3 to 4 weeks—the suggested canning time frame—would take forever. Nightly, after brushing my teeth, I methodically shook the jar to stir things up per Paula Wolfert's recommendation. It turned into a ritual; in fact, "Melissa shaking her lemons" became a joke among family and friends. But let's not go there.

Before I knew it, the lemons were more than ready. Tonight was the night to see if my patience had paid off.

I opened the jar, and it smelled like Mr. Clean. And although I've never tasted the toxic solution, the fermenting fruit has the sort of flavor I would imagine coming from a bottle stamped with the muscular bald man. Oddly enough, I continued to eat it; I was intrigued by the flavor.

For dinner, I turned to a Serious Eats recipe I found the week I read The New York Times piece about preserving lemons. I put my own twists on it, substituting the produce I picked up this weekend at farmer's markets. It was healthy, and it was a hit.

Farro, White Bean and Preserved Lemon Salad (adapted from Blake Royer via Serious Eats)

1 cup farro

2 tablespoons olive oil, plus more for drizzling

2 spring onion stalks, thinly sliced

2 green garlic stalks, thinly sliced

2 artichoke hearts, boiled in water with halved lemon for approximately 15 minutes (or until tender) then brushed with olive oil and grilled for 3 to 5 minutes per side, thinly sliced

1 teaspoon fresh thyme, chopped

1 teaspoon fresh oregano, chopped

1 can cannellini beans, drained and rinsed

2-3 tablespoon diced preserved lemon

Salt and pepper to taste

1. Prepare farro according to package directions (I mixed the grain with 3 cups of cold water, brought it to a boil, turned it down to a simmer and covered the pot. It cooked for approximately 40 minutes.) Drain and set aside.

2. In the meantime, heat olive oil over medium in a large skillet. Add spring onions and spring garlic; cook about 3 to 5 minutes, or until they start to become tender. Stir occasionally.

3. Stir in artichokes, herbs, beans, lemon and farro to heat through. Season with salt and pepper to taste. Drizzle with more olive oil, if desired.

When combined with all the other flavors, the preserved lemons are present but don't overpower. It offered a nice, bright flavor to complement the spring veggies and nutty whole grain.

The now-opened jar has been placed in the fridge. Guess I'll have to find another nightly ritual.

What a Lemon

There sure are a ton of lemons around New York these days. (I suppose you could take that several ways... )

I'm referring to the preserved kind, however. Recently, I've noticed a number of restaurants are including the item on their menus. Also, I received a recipe e-mail a couple weeks ago from Serious Eats for Farro, White Bean and Preserved Lemon Salad (I plan to try this at some point). I became even more intrigued when The New York Times launched its online "D.I.Y. Cooking Handbook," and included a how-to for preserved lemons.

I had to try it.

Preserved Lemons (courtesy of Paula Wolfert via The New York Times)

5-9 organic lemons, depending on the size of the jar

1 tablespoon kosher salt, as needed

2 bay leaves

1 heaping tablespoon black peppercorns

1. Sanitize a jar with a tight-fitting lid.

2. Scrub lemons and slice about five (or enough to fit in the jar) from the top to within 1/2-inch from the bottom, almost cutting them into quarters but leaving them attached on one end. Rub kosher salt over the cut surfaces, then reshape the fruit. Cover the bottom of the jar with kosher salt. Fit all cut lemons in, breaking them apart if necessary. Sprinkle salt on each layer.

3. Press the lemons down to release their juices. Add peppercorns and bay leaves. Squeeze additional lemons into the jar until juice covers everything.

4. Close the jar and let ripen at cool room temperature, shaking the jar every day for three to four weeks, or until the rinds are tender to the bite, then store it in the refrigerator.

Turns out, preserved lemons are a Moroccan tradition—they have been used for years in tagines. According to the article, the minced peel can top salads or seafood and pairs well with salmon, carrots, olives, parsley and potatoes; the brine is perfect for a bloody mary.

Check back in three to four weeks for an update. I hope the procedure isn't a lemon.