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| Lou inspects the lemon crop |
We had a bumper crop of lemons this year at Valley Lodge so we picked a bushel.
Along with Limoncello, we also made several bottles of Preserved Lemon or Lemon Pickle, a condiment that is common in North African, Middle Eastern and Indian cuisines. Preserved Lemon is the key ingredient in many Moroccan dishes such as tagines.
And the pickled pulp and juice can be used in Bloody Marys where they supposedly combine well with horseradish. Can't wait to try that!
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