When life gives you lemons...fermentation begins!

Chef Joe Romero (Navajo/Hopi/Zuni/Taos) and I connected over food, healthy and creative food to be exact. He has offered his time and talents to NHI’s “Food is Medicine” 6-week challenges, with recipes that “remix” the ideas around sustainability, affordability and “make-ability” (e.g. someone without the title ‘chef’ can actually produce it). 

Some of his creations were so packed with life and art and creative energy that I started writing spoken word poetry inspired by his recipes. Well, this will give you a taste of the creative energy – in this case, he took a piece from this blog and created a recipe he felt expressed the piece in a culinary form. I then took his savory lemon recipe and wrote a short piece of poetry to add even more flavor. Get your tastebuds ready!

From Chef Joe:

Inspired by the words of Dr. Fleg and his kids’ response to these uncertain times, I too was trying to see the light in this situation. 

After reading the blog "A Gratitude Perspective On Coronavirus", I asked myself, “How can one turn some invisible microbes and bacteria into a blessing?” Then it hit me like a rotting tomato - fermentation!  So many of our everyday and favorite foods are fermented blessings - coffee, chocolate, bread, and hot sauces to name a few. In the fermenting process we harness the microbes in the air to interact and create beneficial bacteria in simple ingredients to transform and aid flavor development and to preserve. Bonus! These foods boost our immune system too! Rotting food – noxious or nourishing? It is all in how you choose to digest it! So with no further delay, here is a recipe for one of my favorite kitchen blessings, culinary art inspired by the first piece of this blog adventure.                       PRESERVED LEMONS When life gives you lemons…you ferment those beauties! The bright citrus flavor of fermented lemons, balanced by brininess and sourness, can add so much depth and nuance to so many dishes. Try adding to your salsas, pan sauces, and yogurt toppings for both savory and sweet applications. This can be added anywhere you would add regular lemon – have fun experimenting!         Ingredients:                                                                                   12 Lemons (4 scrubbed and dried, 8 juiced to yield 1 1/2 cups), plus extra juice if needed 1/2 cup Kosher Salt Recipe: 1.       Cut lemons lengthwise into quarters, stopping 1 inch from bottom so lemons stay intact at base. 2.       Hold 1 lemon over medium bowl and pour 2 tablespoons salt into its cavity. Gently rub cut surfaces of lemon together, then place in clean 1 quart jar. Repeat with remaining lemons and salt. Add any accumulated salt and juice in bowl to jar. 3.       Pour 1 1/2 cups lemon juice into jar and press gently to submerge lemons. Add more lemon juice to jar as needed to cover lemons completely. Cover jar tightly with lid and shake. 4.       Refrigerate lemons, shaking jar once per day for first 4 days to redistribute salt and juice. Let lemons cure in refrigerator until glossy and softened, usually 6 to 8 weeks. (Preserved lemons can be refrigerated for up to 6 months.) 5.       Cut off desired amount of preserved lemon. Using knife, remove pulp and white pith from rind. Slice, chop, or mince rind as desired. Only the rind is usable.

Lemon madness

Digging

Deep

Into tastebuds treasury

Waste product no more

Lacto-fermentation, wearing Superwoman’s cape,

Has saved the day

Has reminded us of the cycle of life

Has begged us not give up when things begin to spoil, soil, rot, ferment.

Has begged us to have faith and simply stay (in)tuned –

This is where new life, new taste

Blossoms

Blooms

Explodes

Expands

Mind and mouth consciousness of

what was

and

what is

and

what can be