TableScape

The best thing to do with strawberries, as is the case with most summer produce, is to eat them directly from their basket. A shiny, juicy, red-all-the-way-through strawberry is such a treat, and it needs no accompaniment.

The second best thing to do is to make strawberry spoon cake.

It’s easy to see why. The simple recipe calls for just butter, strawberries, brown sugar, milk, salt, flour and baking powder. You don’t need any fancy baking equipment; a fork, a bowl and an 8-inch round or square baking dish will get the job done. The result is a gooey-centered (hence the “spoon”), golden cake that cradles those ruby berries and their juices.🥄
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I’m going just to come right out and say it: Capers are weird. Now, this isn’t to say that’s a bad thing. I personally love capers. But they certainly fall into that category with olives, pickles, canned artichokes, and other foods whose appeal lies in a briny squish.

Most of us know capers as those salty, slightly astringent, and pungent, pea-sized, dark green things used as a seasoning or garnish in Mediterranean dishes, frequently seen in Sicilian and southern Italian cooking, ie. chicken piccata or spaghetti puttanesca — or served with lox.

The caper is an edible flower bud that grows on the caper bush (easy enough to remember). Caper bushes are a perennial, sweet-smelling shrub that also produces caper berries and leaves that are used in Greek cuisine. However, capers themselves are by far the most popular byproduct of this plant. 🥄

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