>
If you’re quick enough and grab the bud of a caper flower (Capparis spinosa L.) before it blossoms, you can pickle it in a brine solution and then chop it finely and add it to strips of red peppers, chopped green olives. lemon zest and decent olive oil.
Or you can wait until it’s blossomed, pick and pickle the fruit and add it to hot melted butter with some lemon zest to be poured over a nice fillet of pan-fried white fish.
Mainz Daily Photo 
>Well I've got my ticket. I'll be there by tomorrow night. I can't wait to have this JB. You doing the cooking??? Oh , and I"m bringing M, QOC.
>Aren't you quite the chef JB? Could we have a wine pairing SVP?
>What an interesting plant! I immediately researched it after seeing your photo and comments. Never thought of using capers in quite the same way as you suggest, but I'll try. You're a good teacher/chef/gourmet, jb…most of the time.