meyer lemons: preserved lemons

Preserved lemons are a staple ingredient of North African cuisines, particularly in Moroccan foods, where it is used in tagines, stews, and sauces. In doing some research, I found out that they are also used in some Asian cuisines as well, such as the Khmer dish, ngam nguv, a lemony Cambodian  chicken soup and as the traditional accompaniment to curd rice, which is often served as the last course in South Indian meals.

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Pickled Jalapeño Peppers

So far this summer, I have harvested about 2 1/2 pounds of jalapeños.  Pickling these medium-hot peppers in vinegar is a fast and easy way to preserve them.  These are much better than the canned ones that are found at grocery stores.  To retain their crisp texture,  jalapeños are picked once they turn a shiny dark green color.  If left on the plant, the peppers will eventually turn red.  It is best to pickle jalapeños before they change colors because fully-ripe red ones, while sweeter, end up softer than the green ones.

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Joe Jost’s Pickled Eggs

Since 1924, Long Beach locals have been flocking to Joe Jost’s, one of the oldest continually operating bars west of the Mississippi. It was originally a barbershop, but it is now known for serving ice-cold schooners of beer (and rootbeer), Joe’s Specials, a Polish sausage on rye bread with Swiss cheese, pickle, and mustard, Virginia-style peanuts, and the best pickled eggs. EVER!!

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the tomatoes are coming!

Tomatoes on the Vine

Today, I picked the first two tomatoes (the two reddest ones on the left) on my Sweet 100 tomato plant.  A few more are going to be ready in a couple of days.  There are lots of flowers and small fruits growing on this plant and in a week or so, I’ll be harvesting many more.  My other tomato plant, a Yellow Pear, is loaded with about 75 fruit, but it is taking its time in ripening.  It probably won’t be ready for harvesting until early August.  I can’t wait to eat homegrown tomatoes that are sweet, juicy, and flavorful.


In addition to the tomatoes, I also harvested another 7 jalapeños for Chris to pickle in vinegar, bay leaves, garlic, coriander seeds, sugar, salt and pepper.  This brings our total harvest count to: 14 jalapeños and 2 cherry tomatoes.

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