Making Lemon Confit

What do you do when you have lots of locally grown free Meyer Lemons? You learn how to make Lemon Confit!!  What is Confit you ask? Confit means preserved in its own juice. This is a method used in France. To do this with lemons, you need serveral sterilized jars with lids, a bowl full of lemons, canning salt, and pepper corns. Lemon Confit can be added to sauces, meats, and vegetables for seasoning.

First we quarted the lemons. Next, we layered the lemons and salt in the jars alternating layers. Finally we topped it off with a few pepper corns and sealed the lids on tightly. Every three days we flip the jars.

The day we made them.  

One month later…  Almost ready!

Our Trip to the Farmer's Market

These are the items we selected to sample. It was yummy! We selected flatbread which we toasted with fresh goat cheese.  Some tomales, fruit pies, and a mint lime cooler (homemade soda.)

We learned quite a bit about the locally grown and homemade items that are available in our town. 

We also learned that each vendor had to have a state issued food and beverage permit, as well as vender permits from our town. It was a nice morning.