Wednesday, June 17, 2009
Capers - Week 5
Wednesday has become caper day around here. This morning I harvested the little pile of buds shown above. If I wanted to harvest more uniform sized buds I would probably have to pick about every 3 to 4 days, but I'm not concerned about uniformity so once a week has been enough.
After removing the stems from most of the buds I ended up with 1 3/4 ounces of buds without stems and 3/4 ounce with stems. So, the total harvest is about 1/2 pound in 5 weeks.
The jar on the left holds last week's harvest (week 4) and on the right is today's (week 5).
The jar in front is the capers from the week before last (week 3). Those spent a week in a brine solution and then were drained and packed in coarse sea salt. I've continued to keep them at 55F along with the jars of capers in brine. I tasted one of the salt packed capers today, yummy but needs to sit a bit longer to mellow. The capers from week 2 are still drying indoors on a tray, I tasted one today and it was pretty good. The caper I tasted today from week 1 was fantastic, ready for showtime. If you click on the photo you can probably see how the buds that were reddish colored when fresh have developed bright pink spots.
I've chosen one of my Tuscan plants in a pot for seed saving. It's been growing very nicely and is producing a fair amount of buds. The buds shown above should open in a few days and hopefully they will pollinate and produce berries. I'll probably help them along with a fine little paint brush.