Wednesday, June 10, 2009

Caper Update - Week 4


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.

8 comments:

  1. I've never heard of capers; I guess you do learn something new every day.

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  2. Is there a point where the capers get too big and are not as flavorful? Seems like this is true for edibles.

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  3. Whoops, meant to say some edibles, not all.

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  4. Laura, you've really never had capers? I hope you get to try some one of these days, they're addictive.

    Susan, I don't know! I'm going to find out though...

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  5. I just love this. It's so much fun to watch.

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  6. They look wonderful - and 6 oz of capers is a LOT!! Lucky you.

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  7. Happy birthday! Did you get to do something fun to celebrate?

    And I *adore* capers...

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  8. Susan, Thank you! I had a very fun weekend in San Francisco getting an "Urban Fix". Good food and fun!

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