The Meyer lemon is extraordinary in color and flavor and grows with zeal in Sonoma County. My 40 year old tree produces so many lemons that I need to finds new ways to use them.


Preserved lemons are used chopped up as a condiment with Mediterranean foods such as eggplant dishes similar to ratatouille, roast chicken and humus amongst many choices. 

The jars are almost too beautiful to use. Simply assembled by putting a couple tablespoons of kosher salt on the bottom of a mason jar, then quarter cut your lemons, lengthwise, but not through to the bottom and coat with kosher salt inside and outside the quartered lemons. Squish the lemons into the jar. Cover with additional Meyer lemon juice and two more tablespoons of kosher salt using at about 1/2 cup kosher salt in each jar. On your counter for a week turn your jars (with tight lids) upside down once a day for a week and then refrigerate and enjoy for 6 months or more. Most importantly, Google ”preserved lemons” for recipes to get better directions than I have given.

When shopping for homes in Santa Rosa, you will be surprised at how often you will see Meyer lemon trees. Sometimes there are so many lemons around, that I need to create watercolor paintings with them.

You can be fairly sure that when you buy a house in Santa Rosa, you will have a good chance of growing lemons.

Posted by:  Judy Freedman