Blog Network: Marthas Circle
At the farm, it is berry picking season, and all of my bushes are bursting with sweet, delectable fruits.
This week, we harvested some stunning currants, those juicy, tart fruits that are bright red, white, and black. I’ve been growing currants for many years. I adore using them to make pies, tarts, and jams. Additionally, they’re very simple to freeze and store for later use. In addition, currants are among the most nutritious of berries. They’re packed with antioxidants, minerals, and loads of vitamin-C. Currants are hardy, quick-growing deciduous shrubs with multiple stems that are simple to grow and maintain.
The currants thrive in areas with more sunlight, and in my opinion, the berries taste better when they are grown there as well. Blackcurrants do well in a shaded environment, but their flavor improves with some additional sunlight.
I noticed that many online retailers have this specific variety—called Pink Champagne—in stock. You purchase it in a pot, plant it outside, and watch it grow. Well, as large as this currant gets. According to what I’ve heard, the pink varieties are smaller than the black and red ones. I live in zone 3, where the Pink Champagne is supposed to be able to grow, but it might not survive in places with even harsher winters.
Youve probably heard of black and red currants. Pink is my favorite color, and I especially like it in the garden, so have you ever seen pink ones? I first came across these lovely light pink, almost see-through berries in a friend’s garden, and I haven’t been able to stop thinking about them since. It simply contrasts beautifully with my garden’s natural wood details, deep red house, and green leaves. For me, the idea of a pink currant bush is simply unstoppable. I had to get cuttings from my friend, of course. I can now gather almost a gallon of these lovely pink currants after a few more years!
Simply by pinching the tiny stems off and cleaning the berries later, I just harvested some of these gorgeous pink berries. This is the fastest way to do it. I don’t typically make jam or anything similar because I freeze the berries as-is most of the time. Why? Because we sprinkle a little sugar on top of them when we eat pancakes in the winter. They look like pink little jewels on top of the whipped cream on my pancakes, and they taste best when slightly thawed. Delicious!.
While some people recall picking currants as children or eating their grandmother’s jelly with nostalgia, currants offer a whole new range of flavors for many of us. It can therefore be difficult to learn how to use them. They make a great snack if you like tart fruit. But heres a few additional ideas:
Red, white, and pink currants are all similar to one another and can all be used in the same recipes. The strongest flavor comes from the red, which is also the tartest. White and pink are more mild, and slightly sweeter. Black currants have a very different flavor profile. They have a musky or earthy flavor but are less tart than red.
Pull red currants off the sprigs and combine them with sugar (or another sweetener) to taste for a quick, no-cook currant topping. This mixture will keep for a few weeks in the refrigerator. It’s great to put on yogurt, oatmeal, or ice cream. Mix colors together for an attractive fruit salad. I’ve served this with whipped cream at a brunch party.
If you like to preserve, red currants make a beautiful and flavorful jelly. I like to add a little cinnamon to it. I usually make jelly using low-sugar recipes with Pomona’s Universal Pectin: http://www.cooksinfo.com/red-currant-jelly. And if you prefer to bake, this looks like a fantastic cake: http://bibliocook.com/2010/08/redcurrant-almo/
The middle of winter is a great time to use black currant juice, and it’s easy to make. Simply add clean black currants and water to a saucepan. Simmer for about 30 minutes. If desired, mash the currants (which will lessen the juice’s clarity but not the flavor), then strain. Although cooking softens the flavor a bit, you can choose to leave the juice unsweetened if you prefer; this depends on your tastes. This can be canned like jam, or frozen. The juice will be concentrated; for a natural soda, we like to combine it with equal parts sparkling water.