So far, it’s been a good year for berries! A cold winter and abundant spring rains have given the plants what they want. You will not hear me complain about the past winter nor about the rains (yet, at least…)
I am actually harvesting red raspberries… thanks to a bout of happy garden laziness. The raspberry canes that fruited last year should have been cut down at the end of the winter. For a number of reasons – none of them very good – I never cleaned the patch. And what’s the result? Raspberries in June! Not something to do every year as the patch would rapidly becoming an awful mess, but every 2 years, or every year on half the patch alternating which half is cut in March. Remains to be seen, however, if the fall harvest is as abundant as before. Still raspberries in June is pretty nice.
I have written before before about my fondness for red currants. I simply adore their brilliant tartness, when mixed with other berries, or by themselves with a light sprinkle of sugar, or in the easiest jelly in the world, one I make every year.
This year, I am also harvesting black currants. When I planted them, I had cassis on my mind, the syrupy dark purple liquor from Burgundy that’s also made in the Ile d’Orlean, in Quebec. I somehow imagines that the berries have the same flavors. Not so. Certainly not raw.
Black currants needs to be cooked for that haunting flavor. Otherwise it’s just another tart berry, and one not particularly remarkable at that. Pleasant but nothing special. Cook it however, and you’ve got something really special. Read more