Did you know California is basically the nation’s farmer’s market? Fun fact: we produce the largest assortment and volume of fruits and vegetables in the US!* That’s the inspiration behind our cute Spring Diaper Collection of iconic poppy and produce prints. I’m literally obsessed: I try to get all of them on my boy in a day…even the poppies. 😉 Can’t wait to see your babes in your fave prints, so tag us #honestdiapers.
And, in honor of our lemon diaper, I want you to have my recipe for preserved lemons — great for roast chicken, finely diced to spruce up any grain (think quinoa, cous cous, brown rice) or tossed with your pasta of choice, olive oil and pecorino romano cheese.
Preserved Lemons Recipe
5-minute prep time
35 minutes cook time
4 whole lemons
2.5 cups of water
4 tbsp salt (1 heaping tbsp salt per lemon)
Take a glass jar (like jam, pickles or pasta sauce).
Wash thoroughly in soapy hot water.
Halve lemons and de-seed.
Boil lemons in salted water on high. Cover and turn down to simmer for 35 minutes once water is bubbling (remember, lemons will shrink after cooking). If your water gets low, just add more water.
Remove preserved lemons from pot and set aside to cool.
Stuff in your jar. That’s it!
My tip: I store my preserved lemons in the fridge as a reminder to use them. 😜
Stay tuned for more tips, tricks and hacks inspired by our limited-edition Spring Collection.
*2012 USDA agricultural census