7 Nov 2013
There is a stony creek we like to visit. We skim stones, explore and collect wisps of nature to adorn our nest and fuel our creativity. Sometimes we pack a picnic, other times we head to a nearby rustic cafe for frothy milkshakes and animated chatter. Always we turn down a country road and pull up next to a thorny, waxy leafed tree; our wild bush lemon..
Like sleeping beauties hidden behind a barbed wall we spy pops of yellow here and there and before long we are throwing caution to the wind and loading our wicker basket to almost overflowing. Some of these gnarly jewels will be squeezed over smashed avocado on sourdough toast. Others will be drained of their juice for freezing, some may even be preserved in a salty brine. But there will always be enough for lemon butter.
We've been using this recipe with or without the passionfruit. And then devouring it on toast.