Archives for the month of: February, 2011

Everything from this morning’s breakfast came from either the Fillmore or the Ferry Plaza Farmers Market. (Clockwise, L-R): sweet potato hashed browns with thyme, mixed greens with fresh tangerine dressing, scrambled eggs (mostly whites) with thyme, toasted Della Fattoria fig and walnut bread with homemade honey butter.


I was able to snag some Meyer lemons at the farmers market last week, and needed to figure out what to do with them. Every food blog I’ve read says things like “you haven’t lived if you haven’t tried a Meyer lemon!” Ok, then. Time to start living. Martha-approved and gourmet chef lauded, they’re notoriously sweeter and supposedly more graceful on the palate than regular Eureka lemons. Making my own limoncello sounded far more interesting to me than making preserved lemons or a lemon pie. So here’s Part 1 of how I did it. Using this recipe as a base, I went to town.

I used 18 Meyer lemons of varying size and freshness, a 750ml bottle of Everclear and about the same amount of Ketel One leftover from a party. The instructions say to scrub the lemons with a brush and some vegetable wash; but not wanting to buy any I forged my own from a little baking soda and vinegar. Did it work? I really have no idea – the lemons seemed clean enough to me. After cleaning the lemons, then came the peeling.

I found that the firmer and larger the lemon, the easier to peel while getting minimal pith (the white stuff on the underside of the peel). I used two types of peelers – one horizontal one (pictured) and another vertical one. The horizontal peeler for some reason seemed to get less pith, but really only worked well on the larger firmer lemons. Limoncello diehards are super anti-pith — apparently the world will end if any bit of pith lands in your precious limoncello nectar. But to me, there’s just no way to use a regular veggie peeler and get pith-less peel. Just. Not. Happening. So, because I had some time on my hands I decided to do a little pith scraping with the back of a knife. Will it be keep the bitterness out of my limoncello? I have no idea. I wasn’t able to really scrape off that much, either. And it probably added an extra 10 minutes to the 30 minutes total it took me to make all the peels.

So then I dumped the pith-scraped peels into a giant jar along with the Ketel and Everclear. Smells like rubbing alcohol now, but hopefully in a few weeks everything will come together.

I marked the top of the jar with a 2-week and a 4-week mark, so I can tell when to stir it, when to remove the peels and complete the process. In about a month, I’ll post Part 2. (Update: Check out Part 2 here!)

This Saturday we made a quick jaunt over to Fort Funston with the dogs. Soaked in the sun (and the water), they loved every minute of it. These pics don’t really show it, but Fort Funston is DOG CENTRAL. Aside from the beach, there are a bunch of really nice walks along the cliffs and through the woods. An awesome place to take your pup.


This is what $5 worth of calendulas at the Ferry Plaza Farmers Market will get you. Five filled vases (plus a bud vase that I forgot to take a picture of). I really need to stop by there more often – I’m sure these will last longer than the ones I usually pick up at Trader Joe’s or Safeway.