Like The Giving Tree, the famous poem by Shell Silverstein, the caper bush is a plant that just keeps on giving.
Most of us are familiar with the tiny, preserved flower buds of the caper bush we sprinkle onto salads, serve along side smoked salmon or use to make cheese spreads. Those are the things we call capers. Then there's the caper berry, the grape-sized fruit of the bush that crunches and pops when served on top of cheese or on antipasto plates.
Now we have the sprouts. The tender shoots of the burgeoning bush are gathered by hand and preserved with salt, olive oil and just a touch of vinegar. These greens tend towards the sweeter side of things, not bitter as we might expect from wild Italian greens. Their texture is supple, with a little crispness and a mild, floral sweetness you'll want to add to a myriad of recipes.
Toss them with freshly made pasta and ripe tomatoes for a side dish that looks as good as it tastes. Finish roasted potatoes with a heap of caper sprouts, oil and all.