The Caper Caper

Having used capers on the pizza we had last night and considering that I am planning on making a Pork Piccata tonight, so stay tuned, I decided to devote a blog to this little tart gem!

Years ago, I had heard that capers actually came from the Nasturtium plant, and having grown these in the Bay Area, I could see the resemblance of the flower bud on the Nasturtium to the capers I buy in the grocery store.  What I discovered is that while “capers” can be made from the Nasturtium they actually come from a plant called Capparis spinosa or the caper bush.

The Caper Bush - Photo by Eugene Zelenko

The bush is typically grown in the Mediterranean Basin, which is the same region where olive trees are grown.  They area has mild, wet winters and hot summers.  The plant requires the extreme summer heat to produce an abundance of flower buds, the part of the plant that is cultivated, in order for growers to profit from growing this plant.  Harvesting these little gems is very labor intensive as the buds need to be picked when the flowers reach a certain size.  After the flower bud is harvested it is then sun-dried.  Then they are placed in a vinegar brine to pickle them, which brings out the tart, tangy flavors.

Up close with Capers

When using capers in the kitchen, it is recommended that you rinse them before using due to the high salt content. They can be used in salads, on pizza, meat dishes, or use them as a garnish to a martini instead of the typical olive. I was surprised to discover that capers are used in tartar sauce! The leaves of the plant are also used in salads and fish dishes.

I hope that you enjoy these little gems as much as I do!

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Artichokes

Every year I anxiously anticipate the coming of artichoke season. There is nothing like the subtle flavor of this wonderful vegetable! The extraordinary flavor of the heart dipped in butter…mmmm.

The Artichoke in Bloom - Photo by Joaquim Alves Gaspar

Did you know that almost all of the artichokes available in the U.S. come from California? 75% of artichokes come from Monterey County. It was named the county’s official vegetable in 1986. The “heart” of the growing region for these gems is in the town of Castroville. In May the town hosts an Artichoke Festival where you can have your photo taken with a giant artichoke!

The plant is a native of the Mediterranean. The plant can be grown as a perennial in your garden. It has long silvery leaves that are serrated, and they actually have thorns too.

See the thorn? It is right below the B in my last name.

The plant can get to six feet across and is between three to four feet tall. In my garden I have to fend off the earwigs and the ants every year. Last year I thought I lost the plant to these garden pests, and I ended up cutting it all the way down to the ground. I was heartbroken! Then I discovered that my plant was putting its energy into developing new shoots and this year my plant is gorgeous once again!

My artichoke plant

The part we eat is the flower bud. It has a wonderful nutty flavor and it is really good for you too! It has the highest antioxidant content for a vegetable, which helps the body to lower cholesterol levels. Most folks cook the artichoke whole and then slide the leaf between their teeth to scrape off the meat from the petals. When you get down to the heart, it is important to scrape out the center of the “choke.” Then enjoy the nutty center of the bud!

I love eating an artichoke that way, but I love adding them to dishes too!

Cooked artichokes - Photo from the CA Artichoke Advisory Board

Be looking for some future recipes featuring this wonderful vegetable!

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