Produce Briefs...
Fingerling Russian Banana Potatoes
Although very petit in size, fingerlings are fully mature when harvested, thus they should not to be confused with new potatoes, potatoes that are harvested when immature.
White Corn
White corn is a sweet corn variety. Its ears are wrapped in tightly layered pale lime green to white husks. One ear of corn can contain up to 400 kernels growing in rows lengthwise.
Grower
Seasons/Availability
Red Currants are harvested in North America beginning in late spring. Chilean Red Currants are imported into North America in early winter.
Current Facts
Botanically, the trio of currants is just a pair. The red currant is Ribes rubrum and Ribes sativum; the black currant is Ribes nigrum; and the white currant is merely a variety of the red currant. All currants are round, small berries that often retain withered remnants of the flower that grows opposite their stem end.
Description/Taste
Red currant berries are tiny and translucent with a shiny skin. They have a sweet-tart taste and juicy consistency. This delicate fruit is picked in clusters to avoid damage.
Nutritional Value
Red currants provide some vitamin C but less than black currants. Low in calories and sodium, they have about 63 calories in one cup. Currants are high in fiber, cholesterol-free and provide a good source of potassium.
Applications
Red currants are tart but can be eaten fresh, cooked or dried. Add fresh red currants to cornmeal pancake batter or cook currants with sugar and water until the mixture has thickened and use as a syrup. Add pectin to the strained juice to make a beautiful ruby red jelly. Combine nectarine slices, fresh red currants and chopped thyme in a baking dish, top with a mixture of butter, sugar, oats and flour then bake into a crisp. Toss red currants with chopped frisee and vinaigrette for a salad. Spread fresh red currants over shortbread dough, top with streusel dough and bake into bars. Red currants will keep, cool and dry in the refrigerator, for up to a week. As they are highly perishable try to use immediately after purchase.
Ethnic/Cultural Info
The juice of the red currant is a popular beverage in and around Germany. Other red currant favorites include Scandinavian fruit soups and the British summer pudding dessert made of red currants and raspberries.
Geography/History
Growing on rather vigorous ornamental bushes that can quickly reach five to six feet in height, a mature currant bush is capable of producing ten to twelve pounds of berries in one season. Winter hardy, currants grow in many climates and are able to flourish in moist to wet, well-drained soil and partial shade, unlike other fruit.
Recipe Ideas
Recipes that include Currant Red Berries. One
is easiest, three is harder.
| Hurst's Berry Farm | Homepage |
Seasons/Availability
Red Currants are harvested in North America beginning in late spring. Chilean Red Currants are imported into North America in early winter.
Current Facts
Botanically, the trio of currants is just a pair. The red currant is Ribes rubrum and Ribes sativum; the black currant is Ribes nigrum; and the white currant is merely a variety of the red currant. All currants are round, small berries that often retain withered remnants of the flower that grows opposite their stem end.
Description/Taste
Red currant berries are tiny and translucent with a shiny skin. They have a sweet-tart taste and juicy consistency. This delicate fruit is picked in clusters to avoid damage.
Nutritional Value
Red currants provide some vitamin C but less than black currants. Low in calories and sodium, they have about 63 calories in one cup. Currants are high in fiber, cholesterol-free and provide a good source of potassium.
Applications
Red currants are tart but can be eaten fresh, cooked or dried. Add fresh red currants to cornmeal pancake batter or cook currants with sugar and water until the mixture has thickened and use as a syrup. Add pectin to the strained juice to make a beautiful ruby red jelly. Combine nectarine slices, fresh red currants and chopped thyme in a baking dish, top with a mixture of butter, sugar, oats and flour then bake into a crisp. Toss red currants with chopped frisee and vinaigrette for a salad. Spread fresh red currants over shortbread dough, top with streusel dough and bake into bars. Red currants will keep, cool and dry in the refrigerator, for up to a week. As they are highly perishable try to use immediately after purchase.
Ethnic/Cultural Info
The juice of the red currant is a popular beverage in and around Germany. Other red currant favorites include Scandinavian fruit soups and the British summer pudding dessert made of red currants and raspberries.
Geography/History
Growing on rather vigorous ornamental bushes that can quickly reach five to six feet in height, a mature currant bush is capable of producing ten to twelve pounds of berries in one season. Winter hardy, currants grow in many climates and are able to flourish in moist to wet, well-drained soil and partial shade, unlike other fruit.
Recipe Ideas
Recipes that include Currant Red Berries. One
is easiest, three is harder.| Healthy Green Kitchen |
|
Lassi with Red Currants and Pomegranate Juice |
| Angie's Recipes |
|
Red Currant Streusel Bars |
| Food 52 |
|
Burrata with Garden & Wild Berries, Honey, Balsamic and Fresh Ground Pepper |
