Right now we have red and black ones, along with a few young white currant plants producing only enough to be nibbled in the garden. From about square meter of neglected garden I've harvested almost 4 kilos of black currants from 4 plants. We got 5 kilos from the same area last year, so I think a good weed, prune and mulch is in order. Some of these will probably be frozen whole for making a medicinal brew, we simmer the currants with ginger, sage, thyme and fenugreek seeds and then add a little honey and lemon juice to chase away Winter colds. The rest will be turned into a syrup, for which I am still trying to find a recipe that I like....You can make a gorgeous jelly from them, kids love them straight from the garden, and I have heard of sorbet made with an infusion of blackcurrant leaves.
We'll be down at Tas Farm Gate with currant plants, and many others on Sunday the 23rd of January. Hope to see you there!!
|Our most exciting current event is the hatching of 5 little chicks. 3 Barnervelder and 2 Rhode Island Red cross Barnevelder. So cute!|