A couple of blog members have asked after the capers. Just this morning I made the vinegar solution with white wine vinegar, thyme, sugar, water, and bay, and the capers are now resting in the fridge for a minimum of 3 days. After that, I'll do a little taste test and compare them to store bought capers!
I also went and got a little more than a cup of mulberries to make a mulberry lime compote for the panna cotta I made for dessert today. I think this is not going to be a stellar year for the mulberry tree; there are lots of berries but they seem to not be as large or ripening as evenly as previous years. That's OK, it's not like we don't have a lot of jam in the house...
The other thing I did today was gather garlic mustard seeds. I got a paper bag and some of the driest stalks of garlic mustard I could find, and let the seed pods shake around in the bag for a while. I shucked the rest when I got home, and set aside about 2 T. of seeds. While I'm not sure what I'll do with them, I think they might be an interesting addition to a pickle. Any thoughts?
I also went and got a little more than a cup of mulberries to make a mulberry lime compote for the panna cotta I made for dessert today. I think this is not going to be a stellar year for the mulberry tree; there are lots of berries but they seem to not be as large or ripening as evenly as previous years. That's OK, it's not like we don't have a lot of jam in the house...
The other thing I did today was gather garlic mustard seeds. I got a paper bag and some of the driest stalks of garlic mustard I could find, and let the seed pods shake around in the bag for a while. I shucked the rest when I got home, and set aside about 2 T. of seeds. While I'm not sure what I'll do with them, I think they might be an interesting addition to a pickle. Any thoughts?
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