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Farmer's Market Citrus Inspirations

In honor of getting our Farm Friendly Dining Certification I’m sharing a few of my favorite things to do with our local citrus. Blood Oranges are Santa Barbara’s sweetheart at the market, you really can’t buy too many! I juice and freeze them, I candy them and I serve them like crazy in a frantic race before the end of their season.  Blood Orange Margaritas, cupcakes, tarts, belinis, salad dressings, chicken glazes and spicy martinis. 

Diced preserved Lemons are the perfect twist to a gremolata with minced fresh parsley and garlic - awesome on grilled local seafood & poultry. Such a simple fun task for an afternoon with friends, preserved lemons can then be a part of many dinner parties to come, I encourage you to try it & I've put the recipe below in the photo captions.

With love,

Lynette La Mere, Pure Joy Catering, Executive Chef

Making Preserved Lemons is so easy!

Quarter cut them almost all the way through then fill them with kosher salt.

Fresh market bay leaves and some Moroccan style spices make them extra delicious.

Cover them with fresh squeezed lemon juice.

I love the big clamp jars so I can see them :)

The diced rinds are most often called for but I like to use the whole lemons.

Zest garnished Seared Diver Scallop with Star Anise and Leeks on a Jarlsberg Crisp with a Preserved Lemon Dollop

Fresh Squeezed Lemonade with Queen Ann Cherries is a treat because their season is so short.

Candied Blood Orange Tart with Chocolate Crust, the oranges are sprinkled with sugar, covered then baked slowly.


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