Food in Jars Mastery Challenge: Salt Preserving

Guys, I kicked butt on Sunday. I swiffered the walls (to get rid of cobwebs), scrubbed the toilets spotless, picked up dog poop in the backyard, swept/vacuumed/swiffered the floors, planted my tomato seeds, made the beds, did laundry AND did the dishes.

But somehow during all of that I found the time to process almost 13 total pounds of lemons I had purchased from Lemon Ladies Orchard. Based in California, Lemon Ladies Orchard offers delicious and fragrant meyer lemons which are Certified Naturally Grown.

IMG_0790.JPG
My first order – a 3 pound box.

Earlier in the week I made lemon bars, following it up with a lemon pie on Saturday. My big “lemon” day was on Sunday when I canned a lemon and ginger concentrate, dehydrated lemons, and made a lemon and rosemary salt for the Food In Jars mastery challenge.

IMG_0792
Starting the dehydration process.
IMG_0801
Done!
IMG_0800
One of 3 1/2 pint jars of a lemon and ginger concentrate.

I love canning and trying to preserve as much of my garden harvest as I can. I tend to stick to jams/soup bases/pickles but am always looking for ways to expand my skills. When I came across the year-long food preservation mastery challenge hosted  by Food in Jars earlier in the month, I knew I had to participate. The challenge focuses on a different skill each month.

Calendar of Preserving Skills

January – Marmalade

February – Salt Preserving

March – Jelly OR Shrubs

April – Quick Pickles

May – Cold Pack Preserving

June – Jam

July – Hot Pack Preserving

August – Low Temperature Pasteurization

September – Fruit Butter

October – Drying and Dehydration OR Pressure Canning

November – Fermentation

December – Fruit Pastes

Though I missed out on January, I was excited to hop right in with February’s challenge of Salt Preserving. Since I already have a jar of preserved lemons hanging out on top of the fridge that I started back in January, I decided to create a citrus salt.

IMG_0794.JPG

As I was making my lemon and ginger concentrate, I zested each lemon before juicing them. I spread the zest out on a pan and added coarse Kosher salt, mixing until I found the ratio I liked. I decided to make it a little heavier on the zest than on salt to reduce my overall salt intake. Using some fresh rosemary from my mom’s house, I clipped rosemary into small chunks, mixing them into the zest and salt mixture.

I’m letting it sit until dry (which if you are in a rush, you can heat it in the oven on your lowest setting until dry), stirring it around whenever I venture into the kitchen. It’ll probably take about 2-3 days for the mixture to dry before I place it in a jar.

I’m excited to use this salt mixture the next time we cook some of our Alaskan halibut. Lemon Ladies Orchard also included some fresh Bay leaves in my box and I can’t wait to use those as well.

Barley’s Pizza [Elizabeth City]

Barley’s Pizza opened up last fall in Elizabeth City but it wasn’t until earlier this year that I was able to get out there (even though it’s located just a few miles from where I work). The restaurant is a good example of re-purposing the space you have. Located in an old Burger King building, Barley’s Pizza still sort of sets off that BK vibe. Little has been done to really impact the interior, which makes sense to me. When you decide to start any business, everyday you are unable to sell to customers is money down the drain. Besides, this is a pizza joint. As long as the food is good, we don’t need white table linens and fancy decor.

So how IS the food? Not too shabby really. After returning from Alaska in October, I compare all of my pizzas to the delicious one we ate at Moose’s Tooth and the pizza I had at Barley’s Pizza was almost there. I tend to like a more unique pizza so we ordered the Capri [Ricotta Cheese, Mozzarella Cheese, Garlic Oil , Mushrooms, Tomato, Spinach & Broccoli]. It may sound a little weird but all the flavors melded together nicely. There was a nice saltiness that I enjoyed and though we ate until we were stuffed, we still had plenty of leftovers.

p2

That’s another thing I noticed about Barley’s Pizza. The portion sizes are huge! A few weeks later, I ventured back and ordered a Reuben. I love Reuben’s but I’m not such a fan of corned beef sometimes, so I typically special order my Reuben with turkey. If you’ve never tried a Reuben with turkey then you are in for a treat. I ate half of my sandwich, a few waffle fries, and was beyond stuffed.

p1

Robb and I definitely plan to return and hope to someday have the occasion to order the party size pizza. That thing is HUGE!

If you read some of the reviews on the internet, you’ll find that most people say that the food is good but service is slow. While I don’t necessarily disagree with that, I think that in a new place, it can sometimes take a little while for the staff to get their footing. All in all though, definitely check out Barley’s Pizza for a great deal on good food.

Barley Pizza Family Restaurant
1333 N Road Street
Elizabeth City, NC 27909
Monday-Thursday 10am -11pm
Friday-Saturday 10am-12am
Sundays 10am-11pm