Our sage plant survived the winter. Our sage plant survived the winter, got going on its plans for world domination early in the spring, and is now the size of a small trashcan.
It’s also doing that thing where it makes flowers way way way too early in the season (once it starts making flowers, it spends less time making leaves, and it’s there for me to eat its leaves, so that’s not ideal). So I have done a bud massacre.
And now it’s time to do something with the buds. Working on the theory that capers are pickled (or brined) flower buds, and secure in the knowledge that I am perfectly capable of pickling (or brining) things, I have decided to make sage capers (or pickled sage buds if you wanna be all technical about it, but I think sage capers sounds much funnier, especially if you use the alternate meanings of each of the words).
I’m doing something between this and this. I’m quite aware it could all go horribly wrong. But I have a long history of letting stuff ferment on my kitchen counter and then enjoying the results, so I’m willing to give it a try. So far, it smells amazing.
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