Our lemon tree is going crazy, maybe due to all of the rain we’ve had in LA. So I decided to answer the February challenge for Charcutapalooza by salt curing some of the excess lemons. The recipe couldn’t be simpler. Cut the lemons in half, cover them with salt, and wait a few months. You actually eat the rind, scraping out the pith and center. Not sure exactly how I will use all of them, but some of my ideas are pasta when the spring artichokes arrive, as part of a mojo sauce with grilled poultry, and maybe as part of a fruit pie filling. I’ll try to follow up with the results when they are done.