Savoring Kentucky

It's good all over.

See our latest posts at News.

Enjoy weekly Hot Water Cornbread podcasts and recipes.

Savoring Kentucky showcases the wonders of Kentucky's food, farms, farmers, restaurants, chefs, distillers, brewers, orchards and markets. We applaud local food, its producers and champions. We delight in news of improvements in food and food systems. We take pleasure in fine food. We thank our wondrous sponsors for supporting our work and local goodness all around.


Chef Ouita Michel talked about these lemons—a "waste-not" home kitchen condiment—on the 10-27-15 episode of Hot Water Cornbread: Kentucky Food Radio.

Ouita says:

We use lemon halves that we have squeezed most of the juice out of for our lemon juice. I put 1 1/2 tsp. of kosher salt in each lemon half and pack them tightly into a gallon plastic jug-- a sterilzied quart jar would work fine at home. Stack the halves like little cups. After the last lemon is stacked up, we add a little more salt, and about 1 cup of lemon juice and olive oil to the jug. We flip the jar up side down ever day. Store for three weeks. Rosemary, bay leaf, cardamom, cumin corriander, tumeric, cinnamon can all be added for variations. 

When we use these kinds of preserved lemon, we remove the pith and use the skin, which should be nice and soft. You can puree it and use it as a seasoning or it can be julienned and added to dishes. 


© Copyright Savoring Kentucky 2015-2020

These are Savoring Kentucky's fantastic, essential sponsors, whom we thank every day for supporting Kentucky's growing local food economy in thousands of skilled, smart ways:


Follow Savoring Kentucky on Bloglovin