Citrus Spotlight
Here in the northwest we’re in the season blanketed with gray. The glowing sunshine this time of year often comes in the form of citrus. My parents bring a carload back with them when they return from a trip to the southern deserts of California and it’s almost as if I can feel that box of citrus radiate sunshine heat as I run my finger over the dimpled skin to release that floral scent. Besides snacking on satsumas all day long I’m continually looking at ways of preserving their bright flavor and vitamin boosting powers. I’ve come up with a few ways to prolong the citrus season that I share in my upcoming book but today I’m giving you a sneak peak of one of my favorite ways to enjoy citrus this season.
When my body craves a touch of sunshine or my immune system needs a boost, I turn to Fermented Lemon-Ginger Honey. This concoction is bursting with vitamin C and has potent anti-inflammatory properties, making it the perfect remedy for sore throats. I’m regretting not having a batch of this already going as I’m feeling a bit of a tickle in my throat. I’ll admit that I do start enjoying this mixture even before the week resting time is done as I just love anything to do with lemon, honey and ginger.
This versatile concoction can be used to add zest to sparkling water, add depth to teas, create flavorful hot toddies, enhance salad dressings, or simply be savored by the spoonful.
1 cup raw honey
1 large lemon, thinly sliced
4 ounces fresh ginger, peeled and thinly sliced
Have ready a sterilized 1-pint canning jar
Instructions:
To the jar, add ½ cup of the honey, the lemon, and ginger. Pour the remaining ½ cup honey on top. Gently press down on the lemon and ginger to fully submerge under the honey. Cover the jar with a lid and let sit at room temperature for about 1 week. Open the jar at least once a day to release any built-up gas and give the mixture a stir with a sterilized spoon to submerge the lemons and ginger. They’ll continually rise to the top, which is fine, but you’ll want to flip the jar or stir it daily. The flavor improves as it sits, but give the honey at least 1 week to ferment. Once it reaches your desired fermented taste, store the jar in the fridge to slow down the process. The honey will keep in a lidded jar in the fridge for at least 6 months. Discard if you notice any spoilage or mold growth.
Book News
The launch of Rooted Kitchen is fast approaching and I want to make sure you lovely people don’t miss out on any of it.
One of the best ways to support the launch is to preorder the book. The excitement built around preorders alerts bookstores and other buyers to the book and helps bring attention to it. My lovely publisher and I created a stunning PDF that includes sample recipes, an essay and a bonus recipe I created just for those who preorder.
This PDF will be delivered directly to your inbox once you’ve preordered and then filled out this form.
Preorder your signed copy at Book Larder!
Events
The book officially launches on MARCH 5 and I’ll be at Book Larder here in Seattle that evening in conversation with my friend Aran Goyoaga.
On MARCH 7 we’re celebrating PNW style at the Filson flagship store. My dear friends Sarah and Colin Simon are launching their Gardening Journal and we decided to celebrate together. The first 50 attendees will receive an amazing swag bag. There will be drinks by Westland Whiskey and Kings & Daughters and I’ll be preparing some bites from Rooted Kitchen.
Be sure to register for that amazing event.
I’ll also be making trips to LA, NYC, and SF. Details coming soon.
Registered for both events! 👍
Signed copy ordered! So happy for you and can't wait to read it. ❤️