Amongst the list of fun preserved goods to put up in the larder this year were dandelion capers. Capers are pickled flower buds, from the caper bush. We don't grow those bushes here (nor can we to my knowledge), so these dandelion capers were a perfect alternative to keep it local. Because Lord knows we've got dandelions (they're very welcomed on this farm).
There's a delicious French word for it that I say when I'm trying to be fancy, but at the end of the day, it's einkorn buttercake. As in "16 tablespoons of butter" buttercake. Yes, that's a lot of butter. But it's REAL. And even with our family of six, it took us three full days to eat this entire cake, which magically gets better with time.