Some of the caper buds that I picked this morning were extra large, about 1 1/2 inches long with the stems. I thought it might be nice to ultimately serve them with the stems attached so I left them whole. I may put those into a good fruity vinegar instead of drying them. The "long-stemmed" bunch shown above weighs 1/2 ounce. The rest of the capers came in at 2 ounces without stems. So the last four weeks have yielded 6 ounces of fresh caper buds.
I tasted another dried caper from batch #1 and was very pleased to find that the flavor is even better than last week. Batch #2 has developed some nice rutin speckles after 2 weeks in the refrigerator, so I'm putting them out to dry today. Batch #3, which is fermenting at a warmer temperature, is nicely speckled also. I don't have another tray for drying that batch, so I'm going to drain them and pack them in fresh coarse sea salt, and see what happens.
I've never heard of capers; I guess you do learn something new every day.
ReplyDeleteIs there a point where the capers get too big and are not as flavorful? Seems like this is true for edibles.
ReplyDeleteWhoops, meant to say some edibles, not all.
ReplyDeleteLaura, you've really never had capers? I hope you get to try some one of these days, they're addictive.
ReplyDeleteSusan, I don't know! I'm going to find out though...
I just love this. It's so much fun to watch.
ReplyDeleteThey look wonderful - and 6 oz of capers is a LOT!! Lucky you.
ReplyDeleteHappy birthday! Did you get to do something fun to celebrate?
ReplyDeleteAnd I *adore* capers...
Susan, Thank you! I had a very fun weekend in San Francisco getting an "Urban Fix". Good food and fun!
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