[CH] drying limes
Margaret Lauterbach (mlaute@micron.net)
Wed, 26 Aug 1998 08:23:19 -0600
I've been following the dried whole lime thread with some interest since I
recently bought some dried whole lemons from the ethnic food store. Middle
Easterners dry them and use them. If a recipe calls for lemon, they break
up and drop a whole lemon in the dish, then later fish it out after it has
flavored whatever they're cooking. Some people have reported an
accelerated dehydrator effect by putting foods on a rack in the back window
of their car. Limes might be cooked instead of dehydrated there, but it's
worth a try.
BTW, the package I have is distributed by "B.M.E. Inc, CA 91352" and there
is Arabic (or Persian?) writing on the label.
We've had an unusually hot summer in southwest Idaho, and chiles are doing
well (Fatalii and Habs are, as usual, slow to fruit), but Rocotos are in no
hurry to even bloom. Has anyone at a latitude of 44 degrees or more
successfully grown Rocotos? Margaret