wild caper shoots

We forage for these in the mountains surrounding my farm in Turkey in the months of May June \n these gems are picked prior to flowering with the thorns on, and taken back to the farm where we wash and drain, they are then cured for a month in salt water and citric acid, after which we remove and rinse and then serve with a dressing of olive oil and lemon juice, this is a Cypriot speciality or you can serve in a salad or on a pizza or try blending with anchovies, garlic, chilli pepper and and cook in olive oil add some prawns and squid towards the end of the cooking process and serve with pasta (you can add passata to the ingrediants if you wish).