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Don't Eat With Your Mouth Full

Where can we live but days?

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steepholm steepholm
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The Queen of Berries
Today I picked my first crop of gooseberries...



This morning, on the bush...

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Harvest Home! Here is the entire 2013 crop...

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It wasn't enough for a proper gooseberry updside-down pudding, but it occurred to me that I could make a batch of small ones...

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Cooked, but not yet upside-down:

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Pleasingly inverted:

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They tasted excellent. Next year, I hope for a larger-scale operation on the same lines:

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I shall spare you tomorrow's dissection of the stools in pursuit of undigested gooseberry seeds, but feel free to imagine it over your civet coffee.
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Oooh! Lovely. We can't often get currants and gooseberries here, as ribes carry white pine blister rust (deadly to timber). They're lifted the ban, I believe, but the crops haven't come back.

On the other hand, we've been feasting on sour cherries, in crisp crumbles and pies.

Nine


we've been feasting on sour cherries, in crisp crumbles and pies.

Ooh, I love sourness almost as much as I love tartness! [Please insert Bread and Jam for Frances-style rhapsody about the wonderful variety of foods, their tastes and textures.]

Wait. What's the difference between "sourness" and "tartness"?

I always think of tartness as being more closely allied to bitter than sour. I'm not 100% sure I'm right, though!