Fall arrived twice for me this last week. First, Nicki Sizemore and I sat down for our latest Seasonal Table Substack LIVE to talk about changing routines, darker days, what we’re cooking, and what we’re ready to carry forward—or leave behind. Then I found myself writing about many of those same things in yesterday’s newsletter. So rather than recap the conversation here, I thought I’d simply invite you to pull up a chair and listen to the recording. Nicki makes her crispy Parmesan-crusted delicata squash. I show you how I preserve the absurd number of lemons coming off my backyard tree, and somewhere in between, we get into family, grief, hunting, composting, changing appetites, and why Fall might be an invitation to let a few things go. Watch the conversation, visit Nicki’s Mind, Body, Spirit, Food for her recipe and scroll down for my lemon curing recipe. If you enjoy this article, please consider liking it or sharing with a friend. Your engagement helps more people find Enlightened Omnivore. Enlightened Omnivore Preserved Lemons Salty, intensely lemony and ridiculously easy to make. A little preserved lemon adds brightness to roast chicken, fish, lamb, stews, salads, vinaigrettes, and sauces. Ingredients * 4–6 lemons, preferably unwaxed * 4–6 tablespoons kosher or sea salt, plus more as needed * 1–2 tablespoons sugar, optional * Fresh lemon juice (about four lemons), to cover * Optional aromatics: bay leaf, black peppercorns, coriander seeds, or juniper berries Method Wash the lemons well and scrub the jars thoroughly. Trim the ends from each lemon. Working from one end, cut each lemon lengthwise into eighths, stopping about 1/4 inch from the bottom so the wedges remain attached. Gently open the lemon and sprinkle about 1 tablespoon of salt into the cuts. Sprinkle another tablespoon of salt into the bottom of a large mason jar. Pack the lemons tightly into the jar, pressing them down firmly enough to release some of their juice. Add 1/2 tablespoon of sugar per lemon, and layer in optional aromatics between the lemons. Continue packing until the jar is full. Pour in enough fresh lemon juice to completely cover the lemons. Keeping the fruit submerged prevents oxidation or spoilage during curing. Seal the jar and leave it in a cool place out of direct sunlight for about three weeks, gently turning the jar every few days to redistribute the salt and juice. Once the rinds are soft and translucent, transfer the jar to the refrigerator. To use, remove a piece of lemon and rinse off excess salt (if desired). You can remove the pulp and finely chop just the rind, or use the whole thing. Remember to taste your dish before adding additional salt—these little buggers are salty. For big lemons: Instead of leaving the lemon whole, slice it into thin half-moons and layer them tightly in the jar with salt and aromatics. This is particularly useful for the big, thick-skinned lemons or if you only have small containers for curing. Enlightened Omnivore is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. Stay Connected * Follow along on YouTube, Instagram and TikTok for video content, reels, and behind-the-scenes thoughts. I’m also on Facebook and LinkedIn. * Say hi on Substack Notes—I’m posting almost every day about my random reflections on life. * Join me in Chat. It’s a space just for subscribers, kind of like a group text but less embarrassing. Download the app, tap the Chat icon (it looks like two speech bubbles at the bottom), and find the latest “Enlightened Omnivore” thread. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit enlightenedomnivore.substack.com/subscribe
