Lately we’ve found ourselves awash in sweet, thin-skinned Meyer lemons we were forced to rescue from the neighbour’s after they moved out leaving their burgeoning tree practically yelling happy yellow lemon invitations over the fence. A most distressing prospect (clearly)

The baby-thing was so sensorily saturated by her lemon-filled environs she began to assign lemon status to anything yellow and rounded

Removing and sorting was a thrice daily event.

Lest we overwhelm our delicate blossom of a child with these Sisiphyean tasks, lacto-fermented Moroccan lemon pickling seemed in order.

Sea salt is sprinkled in a clean jar and lemons pseudo-quartered

and rubbed with chunky salt as well

then squished lovingly into a jar. Love is always the most important part, no?

and topped off with more fresh lemon juice - and exclaimed over!

Now to leave in a cool dark place for a couple weeks.

Lemons lacto-fermenting. Baby placated.
Saturday satisfaction.

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