hi justin – i like those experiences. the craziest thing i tryed -was making capers from the eye of dandelions. But i used few suggar – to much of salt and vinegar. After waiting 3 weeks – i had to assess – they are uneatable ;-))..

Geli, I very much hope these will be “eatable” in a few weeks!

we also got olives from the farmer’s market last week! Knoll Farms — Danny’s starting to dry-cure and brine 2 batches right now… where did you guys get your olives?

Oh man great minds think alike. We got them from some stall at the corner of the center aisle behind the ferry building. Right now we’re just dry curing them in kosher salt, but the olives have released enough water it’s almost a brine. We have no idea what we’re doing, but i’m excited to try them in 3 weeks.

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