Produce Briefs...
Orange Honeydew Melon
Oval-to-round and a delicious cross between a cantaloupe and a honeydew, the very fleshy juicy orangish-yellow pulp of the orange honeydew melon is encased in a hard very yellow matching rind.
Spring Onions
Spring onions are most often utilized raw. The whole onion can be flash blanched and grilled, which brings out more the robust and sweet elements of the onions, and makes them a bolder pair for fish and meats
Grower
Black currant berries are available in early summer. The Black current berry is slightly larger then the Red or White varieties, hence they require a couple of extra weeks before their season begins.
Black currants are small, shiny and encased in a translucent skin. The juicy, soft pulp contains a number of edible seeds. Currants are aromatic with a tart flavor. Black currants have thicker skins than the Red and White varieties, and can be picked individually without damage to the fruit.
Rich in vitamin C, one cup of Black currants has about three times as much vitamin C as an orange and contains about 71 calories.
Black currants are too tart to eat raw, but are excellent for adding flavor and texture to stews, sauces, liqueur, jams, jellies and syrups. Cook Black currants with sugar and lemon juice until the consistency of jam. Add fresh, frozen or dried currants to scone dough. Soak crushed Black currants in sugar and vodka, let infuse for up to two weeks, then strain and bottle for cassis. Add currants to trifles and parfaits, or combine the juice with sugar and lemon juice and freeze as a sorbet. Fresh black currants are highly perishable and should be used or eaten immediately. Store in the refrigerator and keep dry until ready to use.
All cultivated currant species have Asian and European ancestry. American colonists began growing currants in the late 1600s - early 1700s. A mature currant bush is capable of producing ten to twelve pounds of berries in one season and can grow up to six feet in height. Currants grow in many climates and are able to flourish in moist to wet, well-drained soil and partial shade.
Recipe Ideas
Recipes that include Black Currant Berries. One
is easiest, three is harder.
| Hurst's Berry Farm | Homepage |
Seasons/Availability
Black currant berries are available in early summer. The Black current berry is slightly larger then the Red or White varieties, hence they require a couple of extra weeks before their season begins.
Description/Taste
Black currants are small, shiny and encased in a translucent skin. The juicy, soft pulp contains a number of edible seeds. Currants are aromatic with a tart flavor. Black currants have thicker skins than the Red and White varieties, and can be picked individually without damage to the fruit.
Nutritional Value
Rich in vitamin C, one cup of Black currants has about three times as much vitamin C as an orange and contains about 71 calories.
Applications
Black currants are too tart to eat raw, but are excellent for adding flavor and texture to stews, sauces, liqueur, jams, jellies and syrups. Cook Black currants with sugar and lemon juice until the consistency of jam. Add fresh, frozen or dried currants to scone dough. Soak crushed Black currants in sugar and vodka, let infuse for up to two weeks, then strain and bottle for cassis. Add currants to trifles and parfaits, or combine the juice with sugar and lemon juice and freeze as a sorbet. Fresh black currants are highly perishable and should be used or eaten immediately. Store in the refrigerator and keep dry until ready to use.
Geography/History
All cultivated currant species have Asian and European ancestry. American colonists began growing currants in the late 1600s - early 1700s. A mature currant bush is capable of producing ten to twelve pounds of berries in one season and can grow up to six feet in height. Currants grow in many climates and are able to flourish in moist to wet, well-drained soil and partial shade.
Recipe Ideas
Recipes that include Black Currant Berries. One
is easiest, three is harder.
