Last Chance This Season

Some of you may think of Summer when the topic of lemons comes up. Maybe you're thinking of lemonade or Lemon Meringue Pie. Or Hostess Pies, for all I know...what I will say is this: citrus fruits are Winter fruits. If they were placed in those old categories of fashion~makeup~color charting from years back, Lemons (regardless of their 'sunny' color) are 'Winters'. So, with this in mind, please note that the last batch of Meyer Lemon & Vanilla Jam for this season has been made. I'm movin' on to rhubarb, berries, edible posies, and then on to early stone fruit offerings. If I may be so bold to suggest something?? You may want to scoot on over to Salt & Straw on NE Alberta Street or to The Woodsman Market on 45th & SE Division ASAP. They have stores of the lemony golden goodness just waiting to come home with you. Slather on biscuits, on English muffins, crepes, waffles, your arm, pancakes, roast chicken, ice cream (it is delicious on Salt & Straw Vanilla...). You decide. But be prepared: it won't last & you'll be sad when you have to wait till next Winter before it comes around again!

Playing Bollywood

A few weeks back, before my Mad Men obsession kicked in full tilt for this season (ahem...is it getting hot in here??)...As I was saying, a few weeks ago my kind & generous friend Nancy, who lives in warmer climes than Portland, OR, gifted me with beautiful Meyer lemons & limes. The lemons went into Pink Slip Jam's Meyer Lemon & Vanilla Bean Jam, 2 different batches of preserved lemon, an indispensable Mediterranean condiment ~ 1 with cinnamon sticks & bay leaves, the other with chiles & bay, and finally some lemon curd. It was a happy coincidence that my chickens & ducks began laying again as I used the ducks' eggs for the lemon curd. Positively unctuous! Creamy, rich, moderately sinful...My favorite way to use lemon curd (besides eating spoonfuls) is to slather it on crepes & stack them up like a cake, chill, then slice & serve with a dollop of creme fraiche. It's not Bikini Season yet.

The limes, on the other hand, received a singular treatment. I know some of you may be thinking 'Mojito', but you would be mistaken. Remember, I am not originally from the Northwest! I am not a fan of chilly Spring. In my mind I am forever dashing off to tropical climes (I invite Don Draper yet he has not RSVP'd yet...). So, in keeping with my fantasy life, I decided to make an Indian lime pickle. This involved fermenting lime wedges & salt for a number of weeks, followed by a bath of spices ~ fenugreek, turmeric, chile, mustard seeds, and then letting the whole shebang marinate for awhile. Today the finishing touches were applied: I hunted down the illusive ingredient I had been missing: Mustard Seed Oil! This is easy-peasy in Berkeley, where I'm from ~ lots of Indian markets. Not so simple a task here! If you live in Portland & do not want to make a trek out to the Hinterlands (where it is decidedly NOT tropical), check out the Halal market on NE Glisan. The gentleman working there is from Afghanistan, helpful & friendly as can be, and they sell so many enticing spices & just writing about this kind of, sort of makes me think I'm on a pretend adventure in an exotic locale...

The lime pickle is a really traditional side for curries, rice, lentils, dhal...really any dish you'd like to add some heat to. I cannot wait to make a batch of coconut rice, some dhal, and tune in to Mad Men this week. It's not Bollywood, but it works for me!