.: Kitchen Project Monday

I had a rare full day off on Monday so I thought I'd tackle a "couple" of kitchen projects that had been floating around in my head for weeks...

Lemon curd from "found" lemons

The house across the street is empty and had nice lemons just falling to the ground so I liberated them... (http://foodinjars.com/2010/01/meyer-lemon-curd/)

Fermented strawberry/rhubarb preserves

(Based on Mary Karlin's recipe in Mastering Fermentation) This is a recipe that has huge upside. I've made BBQ sauce, Beef and Broccoli and desserts with this product— They've all been great!

Remember to NOT use the green leaves. They are poisonous!

Lemon syrup

I started this as a way to use the leftover lemons after they'd been juiced and zested for lemon curd. The first version was mostly just bitter. Round 2 was better but still not all the way there. It's pretty good with soda water... More to come.

Asparagus vinegar & strawberry/rhubarb fermented asparagus

Now you may be asking, "Asparagus vinegar? Why??" My take is why not? I had a bunch of stem ends so I thought I'd try the leftover vinegar technique. I just strained out the solids today and the taste is already nice. We'll see...