Stocking up.

The shelves in the kitchen are beginning to be refilled with jars of in-season freebies. Over the last week or so, the capers have begun budding and so our morning walk has started going via the caper bushes. We only pick a couple of times a week and you only pick the small green unripened flower bud at first. Later on, after the remaining buds have flowered, they put out a seed from the centre and when that becomes the size of an olive, it too can be picked and brined. Aren't the flowers pretty?



Although these appear to be expensive, capers don't produce much in the first few years and really don't have their best years until they are much older. They also have to be hand picked, and what you can't see are the sharp spikes on the stems!! There are many types of caper, from tiny French ones to the larger more prized Spanish varieties, and the price reflects the size and country. Amazon have cheaper versions, these are the most local ones they have.

Yesterday I picked 42 walnuts, pricked them, put them in brine and after 3 days they will go out in the sun till black, then get pickled in vinegar. They have to be green and soft when picked so are quite small - the end result is quite unlike a walnut, but delicious in casseroles - and maybe in other dishes as well if anyone has any suggestions? But why do walnuts stain your fingers?

The mulberry trees at the Ermita are fruiting - the ground is covered in black and white squashed mulberries and anyone you see near there tends to have stained fingers, me included. What with the walnuts and moras, my hands are quite colourful!

Dug up the first small potatoes to have with dinner last night and had strawberries and cream afterwards. The strawberries are producing about 300 grams, twice a week at the moment.