This week we have a plethora of berries ripening.\u00a0 CSA members will share in this bounty – and get some unique fruit.\u00a0 IFM shoppers will find our booth filled with a diverse mix of gooseberries, currants,\u00a0and raspberries.\u00a0<\/p>\n
What to do with all these berries?\u00a0\u00a0Much of the fruit should be enjoyed fresh – especially the gooseberries which\u00a0store in the fridge well.\u00a0 For those of you interested in jam and\u00a0jelly making,\u00a0 the Hinnomaki Red Gooseberries and red currants make excellent single varietal jams.\u00a0 We love black currant jam, but it also delicious when mixed with black or red raspberries.\u00a0 As someone noted, the Invicta Gooseberry jam does not look appealing.\u00a0 However, it can be juiced and made into jelly.\u00a0 It is fun to experiment with different fruit blends.\u00a0 We prefer to use Pomona Pectin (found at Greenstar) as it does not require sugar to jell.\u00a0 We use honey as a sweetener.\u00a0 Cooperative Extension is hosting upcoming canning classes: http:\/\/ccetompkins.org\/nutrition\/food-preservation<\/a><\/p>\n Freezing the berries is another option.\u00a0 It is great fun to pull out a bag in the middle of winter to bake muffins, to make delicious fruit smoothies, and Idunn loves to snack on frozen currants.\u00a0 You can also use the frozen berries to make jam or jelly when you have more time.\u00a0 The currants and smaller Black Velvet gooseberries are best for pancakes.\u00a0 The berries can also be cooked down into a sauce.\u00a0 I should note that gooseberries are high in vitamin C and with frozen berries I can avoid purchasing tropical fruit altogether.\u00a0 The New York State Hort Society just released a study on black raspberries which shows they are off the chart with antioxidant capacity.\u00a0 http:\/\/www.nyshs.org\/pdf\/2009-Volume-17\/Vol-17-No-1\/Antioxidant-Capacity-of-Phenolic-Phytochemicals-in-Black-Raspberries.pdf<\/a><\/p>\n