Produce Briefs...
Hot House Cucumbers
Similar to common cucumbers, hothouse cucumbers are much longer, contain fewer seeds and are most often called English cucumbers.
Green Swiss Chard
Swiss chard leaves grow on a pale whitish-green stalk. Shiny and dark green, the crinkly green leaves offer a taste that lies somewhere between asparagus and celery with possibly a hint of beet.
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.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
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.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| La Valencia | San Diego CA | 858-551-3750 |
| Craft and Commerce (Sekscobra Inc.) | San Diego CA | 619-962-5935 |
Recipe Ideas
Recipes that include Currant Red Berries. One
is easiest, three is harder.| Seasonal Ontario Food |
|
Strawberry - Currant Jam |
| Farmgirl Fare |
|
Whole Wheat Scones with Currants and Oats |
| La Tartine Gourmande |
|
Red Currant Mini Cakes — Petits gâteaux aux groseilles |
