Lemon Preserve bay leaf vinegar

Lemon Preserve bay leaf vinegarThe first known recipe for preserved lemons is from Ibn Jumay, a doctor in Egypt during the 12th century. This is the same method but blended. Salty and tarty. Add a spoon to pancake batter, salad dressings, warm water, greek yogurt, salsa verde, meatballs, the list is limitless. Just dont rub it in your eyes. These are a small batch of meyer lemons sourced from New Orleans.

Peppery and a hint of oregano

This is the ginger pulp that is filtered from the vinegar after it has been fermented for 1 year

The skin is dark blue or purple with a white epicuticular wax that functions to decrease surface wetting and moisture loss (keeping it extra juicy)

a doctor in Egypt during the 12th century

Do whatever you want

Made with fresh bay leaves locally grown in nutrient dense soil yadda yadda yadda you get it

and juicing it also makes them hard to keep in tact and so they are more likely to not be shelved out of season

warm water

A lot of flavor and the uses are endless

also knows as the "fox grape"

The heavy duty rope straps can be adjusted by tying to accommodate a kid or very tall person

then it hopefully turns into wine