WHAT TO DO WITH LEMON PEELS - #3 in ZERO WASTE lemon processing series- HOMESTEADING ALASKA

Hello! Today on Flat Tire Farm, we work through our 3rd stage in the series on zero waste processing for lemons. We're going to find ways to use every bit of a case of organic lemons and have nothing to throw away. Today PEELS are the deals. We’re going to make a CITRUS CLEANER, a LEMON INFUSED OLIVE OIL and make PRESERVED LEMONS rogue style!!

Goat milk soap, beard balm, and Flat Tire Farm swag.

Here are some Amazon links to the HOMESTEAD EQUIPMENT we used today:

[rachelletate]

I also follow a no waste processing of my Meyer lemons. I’ve had my tree for about 10 years. I juice about 4 gallons of lemons juice, which I freeze in 2, 4, 8 oz cubes, then seal in food saver bags. I zest the all the lemons before juicing them and freeze that also.I make 6 quarts of different flavored preserve lemons.(I use pulp to marinate my chicken) Also I make lemon curd(which I freeze in half pint jars).I just learned about making pectin with the piths and seeds, lemon vinegar for cleaning. The one thing I am excited to try this year is the lemon caramel sauce.😊 Before I retired I was known as the lemon lady, a good portion of my baked goods was lemon flavor.

[teresasample]

I peel the zest from the lemons and put them in a jar with vodka to make lemon extract

[ashleydempsey]

I love how you find a use for everything you don't waste anything. And me and my daughter love your videos

[alzenirsimonsen]

Thank you 👍I’m going to try it I have lots of lemon in my backyard

[Mindy]

Definitely great idea on the peals! Thank you for going rouge! We need more people that color outside the lines!

[IntegrityEK]

I use the salty brine from preserved lemons to marinate meat and poultry. It eliminates the unpleasant chicken odor that I dislike so much. I add this brine to the marinade, about two to three tablespoons, all depending on the amount of meat, and it works great.

[pats.]

Thank you so much again for your great video, I used to buy wipes every month. Now I will be making them with your brilliant way. I just got olive oil and again a new idea. I’m so thankful for the time you put in this video and previous ones to improve the quality of products we use and the best part they are home made with love for our families and healthy knowing what we are using. THANK YOU!!!!

[heathermatthews]

Thank you 😊 oh and write wishes on bay leaves and burn. They clean negative energy.

[nawfelbengherbia]

I would have pressed the like button many times if I could ^^

[emcarver]

I lacto fermented lemons too. Cut up for savoury cooking. But leave the lemon whole for dessert use!! Then you haven't trashed the interior. A quick rinse and you're good to go.

[Dragonqueen_]

I'm new to your channel. I like you, your down to earth and funny.

[sandijammes]

Hi Chrystal! Just RE-watched this video & took notes this time. My question is... can I do those same things with oranges & limes? Thanks for the great instructions, as always. ❤❤

[jeffpiper]

good idea using the peal, would like to see the result, not every one tosses the pith, u can take the preserved lemon out and give a good wash to get rid of some salt then blend the lot then store in the fridge adding a tbs or 2 to your dishes... also u can open a can of chick peas and put in the still dirty blender add taheni and garlic with another couple of tbs of the blended lemon with some olive oil and u have a great hummus, it does seem a shame to waste all that lemon juice and salt but it may make a good cleaner if u add vinegar to it but havnt tried yet, my preserved lemons are still ageing, i quarted them rather then put the whole lemons in the jar so the idea of just the peal is intresting, only thing is i wonder if u lose some of the flavour by not soaking in the juice

[tonypetts]

Just as information the whole of the preserved lemon is often used in Mediterranean cooking, not just the peel.
I have seen many videos on YouTube where they use all the lemon, and either just the peel or the pulp. I've noticed its often the "chef's" that only use peel, and the traditional/national/home cooks that use it all. Can't remember off hand the ones that threw the peel but they weren't European/middle eastern.

[sandijammes]

Yes, Crystal... you go a little rogue and you COULD be considered a little weird, but I LIKE that about you!! You just keep doin' you & I'll keep watching & referring your channel to others. As for the rogue side of things... the people that whine about things they don't agree with & go away... they miss out on all the cool things you guys come up with. People are way too sensitive these days.
My words, not yours. I watch LOTS of channels that do things differently than I do, but I use common sense to decide for myself. I dont take certain things for gospel just because they say so. I look into it further, and decide for myself. Soooo... my UNSOLICITED advice is Don't sweat it. In fact... DON'T SWEAT THE SMALL STUFF... BECAUSE IN THE LONG RUN... IT ALL TURNS OUT TO BE "SMALL STUFF". Somebody else said that at some point, but I have no idea who. But I like it! 😉
Your channel will be just fine. Hang in there. You guys are GREAT! Demented driveway, bonfires that involve DE-ICING a firepit before you can use it... I could go on... but I'll just sit here and wait (not patiently) for your video on lemon seeds... and your next weirdly rogue video!
Stay warm, God bless!🙏

[andycaptsp]

I have seen fermented lemons before and have wanted to make them, but I just don’t know HOW to use them once they’re fermented. Could you please make a video showing HOW you use them?

[SandraRomero-hgrk]

Sugar bath scrub, peels, sugar and evoo

[Lotuspriestess]

I didn't see...do the preserved lemons have the pulp attached to them? Or you removed the pulp after juicing?

[Riaaaa]

For the vinegar, can you put Apple vinegar?

[Mindy]

I ordered a pound of bay leaves from azure standard! I feel like I have a 3 gallon bucket of them!