Pachamama has channeled her inner merchant last Wednesday during Spring Fair at Finca Anemona! It was absolutely lovely and a huge success, so I’m aiming at doing more markets in the near future… I will keep you posted where and when Pachamama will be present with a stand.
I’ve offered home-made lemonade for sale, that the day before was still hanging on the tree. There were moroccan preserved lemons as well. Besides all those lemony things, I had 4 plates on display with food to taste, that could be purchased in little plastic boxes. There was a good old hummus, mojo verde (which sold out incredibly fast), spring salad with fresh artichoke hearts, fresh beans and preserved lemon, and an aubergine salad.
For those who have bought a jar of preserved lemons, here’s a recipe for a delicious grilled pepper salad with preserved lemon:
Ingredients:
-2 red bell peppers
-1 preserved lemon
-1 clove of garlic
-pinch of grounded cumin
-juice of 1 lemon
-large dash of olive oil
-salt
Turn on the oven as hot a possible, and put a sheet of aluminum foil on the bottom of the oven. When the oven is hot, shove in the bell peppers halfway up the oven on a griddle. Turn around every now and then so they get charred evenly. When mostly black all over, take them out and let them cool down.
In the meanwhile, take a preserved lemon out of the jar, remove the flesh and rinse the peel under a running tap. Chop in large chunks.
Take a mortar, put the garlic in with a pinch of coarse sea salt and grind until you get a smooth paste. Add cumin and lemon juice. Stir. Add olive oil, stir again. There you have your dressing!
Now back to the peppers. Remove skin and seeds with your fingers. Please don’t wash them under running water, even though that seems a practical thing to do, as they will loose some of their intense sweet taste. Tear in large pieces.
Now arrange the pepper and the lemon on a nice dish, pour the dressing over. This is typically a dish that improves over time, so you can make this one well in advance if you like.
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