Photo by B. Wallace
This summer's weather has been a little different than the last few and it has meant a number of changes in the garden. The red currant bushes, always good producers, have out-done themselves this year. They were slow to come on but when they did they produced like crazy. Instead of making jelly, as Linda usually does, I have made red currant juice. It takes hours to pick the currants, then de-stem them, wash them, quickly cook them and then mash and strain them. But the resultant juice, chilled and savoured, is a taste sensation. I've made a litre at a time but it seems to be gone in a day or two. Linda and I often throw a handful of red currants into our salads also...whether a veggie salad or a fruit salad. When I was a thirteen-year-old, I spent a year on my grandfather's farm at Churchill, south of Barrie, while our new house was being built in King City. In the summer I helped my grandmother pick red, white and black currants. Oh, to relive those days.
Please comment if you wish.
Barry Wallace
Juice! That sounds like it would knock my head off.
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