Friday files: more things mostly Mediterranean
Yesterday was a long day and I didn't get through my list. I have to somehow get some of it done this weekend. Ahem...
First up: litres of olives now in salt brine and safely tucked away and where they will stay for a least two months.
I am still playing with lemons.
These are being preserved in salt and won't be ready for a while.
I've never done these before, so I am interested in seeing how things change in the jar over the next while.
Then, along with the rolls, it was the soup - a big batch as part of the prep for the Winter Fair, so two jars for that (not in thd pic).
In the jar today, and for the first time this winter, ginger and carrots soup. Back in stock, the lemonchilli marmalade... Perfect with freshly baked sourdough bread. That's baking as I write...
Until next time, be well
Fiona
The Sandbag House
McGregor, South Africa
Photo: Selma
Post script
If this post might seem familiar, it's because I'm doing two things:
- re-vamping old recipes. As I do this, I am adding them in a file format that you can download and print. If you download recipes, buy me a coffee. Or better yet, a glass of wine....?
- and "re-capturing" nearly two years' worth of posts.
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- Join Hive using this link and then join us in the Silver Bloggers' community by clicking on the logo.
Original artwork: @artywink
- lastly, graphics are created using partly my own photographs, images available freely available on @hive.blog and Canva.
I will check your website! For more jams and so on.
Do you also send abroad?
Sadly, no. It's simply too costly and complicated.
Ooh, lemons on the go! They are the best. I love jars of preserving, fermenting things every where . Currently, pickled mushrooms, ACV, chilli's for hot sauce, lime pickle, sauerkraut... I've run out of jars!
!LOH
I am fortunate that friends loan me jars. The second of those is also going to be lemo , but a North Indian spice recipe. I love experimenting and getting gifts of jars at the market. The Husband not so much - they takw up space and he has the job of respraying the lids. Poor man! !lolz
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Next time I open one of your posts I have to bring bread spreads, definitely a gooey post to sweeten our lives. Congratulations fiona.
Thank you, Carolina!
That all looks wonderful! It always does. I love food posts! :) I am interested in what you do with the lemons. I have never seen anyone preserve them, so I am curious as to what you will do with them. Such a busy person, you are. I am not sure if you have an on/off switch, but, I hope you do get some downtime now and then.
Carrot-Ginger soup. Now that is an interesting mix. I have been meaning to ask you, which I am sure you have done, but, I am curious if there is a good profit for you when you bring them to market? Between the ingredients and jars/labels etc/gas to get there - not including the backbreaking work that it takes to do it, does it pay its way and you also? I am always interested in what is up in your kitchen! Thanks so much, Fiona! @fionasfavourites
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Hello, Denise!
The salt preserved lemons are used a lot in Moroccan cooking while the others, in oil, are usually served as a side or condiment.
As for the market, I have developed lines over the years so that, by and large, I don't run at a loss and I have minimal waste. Products either have a long shelf life or we eat them: like the meals in jars and soup, not to mention the bread and rolls.
When things went pear shaped during the hard lockdown, resuming the market not only saved my sanity, but fed us and kept the lights on.
It is hard work, but most of the time, I really enjoy it.
Bless for asking. I hope it wasn't too much information 🤗