On the selection, collection, and fermentation of milkweed buds for the making of capers: First step - locate milkweed. Prevalent along roadsides in upper Midwest. Easily identified because it bleeds sticky white “milk” when split. Select plants that are just beginning to produce small green buds and not the nearly-matured reddish ones. Collect a good bunch. Take half, leave half. I filled a nutty bar box full. Second step - rinse. Put pods into .5 L Ball jar with a peeled head of garlic and a solution of .75 tbsp salt:1 C distilled water. Weight with pint glass filled with water. Third step - ferment for 4-6 days, cap, and put in fridge.
Driving in to drop Bruno at my parents’ this morning saw smoke rising from the woods just inside their property line. Lightning had struck within the last hour and a big tree was blown to smithereens, its remnants still burning. Got Bruno to a safe spot and grabbed a maul, and spent what was going to be a quiet coffee hour wacking that sucker apart. The green leaves in the background are a bit deceiving, it’s been quite dry here and had to ensure it didn’t spread. What a morning.