Today I got better at using my salt-cured capers. I cut one caper berry into slices 1/8-inch thick and plopped them in a little container of water, swishing it around a little. Then while they sat in the water I make my salad. By the time the rest of the salad was ready (about 5 minutes), the caper’s saltiness had been tamed down enough to add to the salad. They were still saltier than I’d eat if I was going to pop one in my mouth. But that’s not what I’m doing — I’m adding them as a flavor boost to my salad, and it worked!
California Rare Fruit Growers – West LA Chapter
because the best things in life do grow on trees