Join us tomorrow at 3:30 pm for a winetasting. Jean-Marc and I are happy to welcome you here (near Bandol). Confirm at [email protected]
More tasting dates: October 3rd and October 19. Email the address above, for more info.
TODAY'S WORD: la câpre
: caper
le câprier = caper plant
ECOUTEZ/LISTEN
Listen to Jean-Marc pronounce these French words:
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Il y a longtemps on trouvait des capres dans les restanques de Provence, mais aujourd'hui ils ne sont plus cultivées, car ils ne sont plus rentables. A long time ago you could find capers among the rock wall terraces of Provence, but today they are no longer cultivated, as they are no longer profitable.
A DAY IN A FRENCH LIFE...
by Kristin Espinasse
I first discovered caper leaves while eating lunch at Sigalas vineyard in Santorini. Having crashed my sister's Greek vacation, I was now calculating how many pieces of charcuterie I could slide onto my plate without seeming greedy. I noticed how Heidi and her friends enjoyed ordering many dishes and sharing them--an amicable practice to be sure--but for those who are impatient and food obsessed, it is torture to hold back in the name of good manners when your eyes are begging to try two of everything!
When a plate of appetizers was passed to me, I chose one slice of pastourma, a match stick of goat's cheese and a sliver of roasted red pepper--regretfully leaving the salami that shouted "take me! take me!" Somebody else would appreciate it getting it. And sure enough, my husband snapped it up as soon as the plate circled back to him, adding it to the unrestricted choices he had made earlier and washing it all down with white wine!
Grrh! I sipped on my fizzy water, and ate slowly while keeping an eye on the next platter. "I think those are caper leaves!" my friend Kim said, passing me a plate of pureed fava beans (really split peas--but that's another story!). "Try them!"
I scooped up a (small) serving of puree, adding one--oh heck, three!--dark green marinated leaves to my plate. The pureed beans being garnished with chopped red onion, I grabbed those too.
One of the mysteries of life is this: you never know where or when a new passion will hit. And just like that you hunger to discover all you can about something to which you once gave short shrift. Chewing on those tender round leaves set the mechanics of my mind in motion: capers! I must know more about capers! And isn't it funny how the moment you become aware of something it appears around every corner?
Walking back to our rented apartment, looking out over the volcanic cliff to the turquoise sea, I noticed a magnificent specimen jutting from the rocky falaise. There it was! The caper plant! So that is what it looked like? Beautiful!
After the first sighting, I accompanied Jean-Marc to another vineyard. As a colleague at Hatzidakis Winery presented the organic domain, I looked around and noted many signs of permaculture - from the composting banana peels and withering zucchini tossed into the vines at the entrance--to the office trailer which sported a second roof (a thick layer of grape stems! Instead of tossing them, the stems were used to insulate the building) this winery was obviously sensitive to nature, and here was someone who could surely tell me more about capers! A plant that will take on more and more importance in the coming years of climate change (capers like arid soil and can grow out of a rock!).
As my husband drank in every word about his new favorite Santori wine, I dared cut into the conversation. "Excuse me, but could you please tell me something about capers?" Eyeing Jean-Marc, I said my mea culpas - pleading with him to be patient. He'd had his wine, now let me have my capers!
The vineyard man smiled. "Nobody has succeeded in cultivating capers on the island. You won't find caper farms here. The plants are wild!"
"I've managed to find some seeds," I explained, telling about the pod I'd harvested from a plant outside a tourist town.
"Good luck planting them in France," he said. "If they grow here, it is the local ants that help them along."
I imagined the ants consuming the seeds and leaving the droppings deep in the crevaces of the rock walls where these plants (weeds, really) grow. "Well, we have plenty of ants! I announced. Argentinian ants!" If an argentinian ant can conquer France, it will surely know what to do with these historic seeds.
"Illustration Capparis spinosa0" by Otto Wilhelm Thomé (1840-1925) - Flora von Deutschland Österreich und der Schweiz, via Wikipedia
That night in bed I began a google frenzy and learned even more about capers, notably their medicinal value. Those who suffer from arthritis (rheumatism) and gout would do well to increase their consumption of capers! I would be adding the berries and leaves to my husband's meals very soon!
I returned home with several bottles of pickled capers and caper leaves - and those precious seeds! No sooner had we touched down in Marseilles, but I was in our back yard making mud balls.
"Seed bombs," I noted, posting the pictures on my Instagram, where I like to record the progress of our garden. Seed bombs are used by guerrilla gardeners:
The first seed grenades were made from balloons filled with tomato seeds, and fertilizer. They were tossed over fences onto empty lots in New York City in order to make the neighborhoods look better. It was the start of the guerrilla gardeningmovement. (Wikipedia)
Pictured: The first caper plant spotted outside our hotel and the seedpod I harvested from another plant. And there are the seedbombs I made with some green clay from my medicine cabinet, two parts soil from our vineyard and a sprinkling of seeds (the rest of the seeds were saved for another try at planting, this fall and next spring!)
It felt so good to have mud on my hands and to breathe in the scent of childhood, when passions came so quickly and when we followed them anywhere, without fear!
So much more to say about capers, we have only scratched the surface. But I am out of breath now, having blurted out all I've learned so far. Once I settle down, I will send more updates on Facebook or Instagram, if you would like to join me there, and please do!
I leave you with our anniversary picture and the message I left Jean-Marc, on returning from Greece. And yesterday, I got the perfect anniversary gift: three caper plants from our local nursery. Sure, I had already planted seeds, but, as the French say:
Il faut mettre toutes les chances de notre côté! One must put all luck on our side! How true this is for plants and even for a marriage. (No! More than luck, marriage is patience and tolerance and love and forgiveness. The same ingredients I will use to tend my baby capriers!)
Happy anniversary, Jean-Marc. I remember walking down the street with you, in my neighborhood in The Valley of the Sun, and seeing that the brightest light was walking right beside me! Looking up at you, I recognized a dazzling star and I wondered if I could ever reach it (that is, did you like me too?). I am still amazed, 23 years later, that you continue to hold out your hand for me, so that I may join you on the all mountain tops toward which you climb. Sometimes I've gone kicking and screaming, but, more and more I go with steps of gratitude. And I wake up each day wondering what I would ever do without you.
CAPERS, BOOKS, AND MORE!
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