Come see what I picked this weekend at my farm

July is a busy time for berries at the farm.  We’ve been picking raspberries, blackberries, gooseberries, blueberries, and of course, currants.  My fondness for currants goes right back to my childhood when I would carefully harvest the jewel-like berries from the bushes that my father planted in one corner of our large back yard.  Later, in the kitchen, after carefully removing the stems, I would assist my mother, who always put up jars and jars of delicious, clear, ruby red jelly.  Of course, the real reward was spreading the finished product on some soft, homemade bread.  Because I like variety, in addition to red currants, I grow white and black currants, as well.  Please read on to learn how they differ from one another.

Ribes rubrum, or red currant, is really a member of the gooseberry family. I have been growing currants and gooseberries for a long time because I love their flavor, their tartness, and their usefulness. I've always likened red currants to cabochon rubies and would happily wear a strand of them if I were not worried that one would pop and stain my clothing! Red currants are used in jams and jellies, tarts and meringues, and candied as a garnish. They also have many medicinal uses, such as fever reducing, sweat inducing, menstrual flow inducing, blood cleansing, diuretic, laxative, and astringent purposes. They grow on bushes 24-36 inches tall, and every bush is really very productive and fast.

On the bush or off, the fruits are glowing red and beautiful - rich in vitamin C, fiber, and fruit acid.  The jelly made from the juice of the red currant is especially delicious and very clear and red.

Irma, my housekeeper, has a favorite Mexican drink made from red currants - equal parts water and red currants are pureed in a blender.

The mixture is thick and frothy.  Irma strains the juice to remove skins and seeds.

The juice is sweetened to taste with sugar.  Irma likes it a little tart.  Add a generous quantity of ice.  It's such a pretty color!

This is Irma about to imbibe a refreshing and healthy red currant beverage!

White currants are a cultivar of the red currant and the fruit is less sour - I think they are a really rare basis for an extra special jelly!  This is how I like to freeze the berries - spread them on a baking sheet and place in the freezer - when frozen solid, transfer berries into plastic containers or zip lock bags and store in the freezer
 

White currants - not a separate species - but sometimes named Ribes sativum or silvestre.

Black currants are an altogther different fruit - Ribes nigrum. The fruit grows on a similar sized shrub, although the racemes, or berry clusters, are not as long as red or white currants.  The fruit is stronger tasting, very deep purple, and extremely fragrant.  The fruits are grown primarily as the basis for syrup, often distilled into a liqueur called cassis.  The berries are also a strong source of antioxidants and vitamins.

Here's a good view of the black currant berries that I grow.  I use them primarily for syrup, jelly, jam, and as the base for ice cream and pate de fruits.

More red currants - you can see that they are a more delicate and tender soft fruit.

three bowls of some of our very very large harvest

Aren't these berries just so jewel-like and beautiful? What a reward to grow such bounty.

More of my Blogs from the farm!

Teucrium Pruning in My Herb Garden

Posted Jul 8, 2008

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Cat's cradle for dahlias

Posted Jul 4, 2008

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Step into my sunken garden

Posted Jun 18, 2008

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The cole crops in my vegetable garden, some photos from yesterday

Posted Jun 17, 2008

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Tomato Planting at the farm

Posted Jun 12, 2008

 

Comments

[maurdel]

They look so perfect. Are birds or insects attracted? Or are they just too tart? I can't imagine that would stop the birds.
How does one can protect them?

[Pam from California]

Let's Eat!
I can reach through these beautiful photos and almost touch these babies!

YUMMERS!

Pam from California

[Jan Erickson]

Hi Martha, What a facinating, colorful, informative and delicious looking blog. I knew there were red and black currents, but the white ones are new to me. Your bushes and the beautiful berries are absolutely stunning. I can almost taste the beautiful red current jelly. I used to grow the red currents way back in the 70's and the jelly was so clear and wonderful tasting. Thanks so much for sharing. Jan

[michael anthamatten]

I love Red Currant's. I also have never had a drink made from them, good idea. I would assume it would be very healthy.

[MMC in San Diego]

Truly jewels from the garden! Looks like you have enough to share with all your friends and neighbors!

[Danielle]

Yes, those berries are certainly some of the most beautiful i've seen. They look so delicious too! Berries are so wonderful because of the color and taste it adds to so many foods and drinks!

[Scott R. Davis]

I am sooo envious. My grandmother had a red currant bush in her yard and we made jelly every year. I loved it. I've seen them once in the store here in Hawaii for $6.95 for a very small tray. I couldn't afford to make jelly at that price.

[Nan Ashby]

What about strawberries? I know you probably grow them also. I think your harvest of berries is fantastic. Nan

[Cynthia Mills, Pinetown KZN, South Africa]

I fondly remember currants in the homemade cookies my mom used to bake when I was a child. (They were the dried black currants - only ones I knew existed at the time.)

[Paula]

These pictures remind me of my Grandmothers current bushes she used to have. Thanks for bringing back old memories !!!

[Miz Booshay]

I love the picture of the pitcher.
What a beautiful color!
And I like that sink :o)

[Barbara]

My currants are also flurishing! I often make a currant syrup -- delicious over ice cream, rice pudding or cheesecake! A few bushes are all you need.

[Bridget]

Those are just gorgeous! Beautiful photos, too!

[Alicia]

The currents look wonderful and your post was very interesting to read.

[Barb]

Red currant jelly is my absolute most favorite jelly of all!

I would be most interested in knowing a good source for purchasing red currant bushes, and also a good recipe for the jelly - would you make any suggestions?

Thanks so much for such great information about currants - I was not familiar with the white variety. I always learn something from your site. Thanks again.

[stephanie]

They are beautiful! Thanks for sharing with us. I've seen current jam and current recipes so often in your magazine (over the years) - I'm now finally inspired to grow my own. They do look like jewels.

[Margie]

Isn't nature great? Very pretty pictures. The one's of Irma and her beverage, a sure treat for ending the chore of picking berries.

[Trish]

Hi Martha and Laura too! (How is your summer going, Laura?)

I'm enjoying the first show of your summer session as I type this. You are using 'stinky' fish sauce in your marinade. The recipe looks so good, and so do these berries! I had no idea that red currants had so many medicinal uses. You are always so informative and I appreciate it! Trish

P.S. I just saw the promo for the new season starting September 15th. Yay! I've been missing you.

[debbie norton]

Dear Martha,
Your blog is the first thing I read everyday. Thank you for sharing your beautiful photo's of your garden's and animals. They are so delightful to read.
I may not be able to do everything that you do, but the other day I put something in my garden and my daughter said, " That looks like something Martha would do". I was happy to hear it!

[Marie]

I've never had currants before, but now I'm dying to try them!

[MICHELE STEWART]

I remember when I was growing up in Ct. and school was out. My twin sister and I would go out first thing in the morning, in our pj's with our bowl of cereal, and just pick them right off the bush and into the bowl they went. Then into the house we went to pour some milk and sugar right in the bowl. My poor grandmother would worry that we would get sick because, we never washed the berries first. We then, would sit in the sreened in porched to laugh, giggle and eat our cereal in the early morning summers.
I am planning to plant some currents this year or next. And, hoping that they will grow out here in the Co. mountains. I would like my grandchilden to enjoy the fun my sister and I had growing up.
I hope I never lose those memories, as my Grandmother and my sister have passed way and, mom had sold the the house last year and showing signs of dementa..
It's too bad we can't turn the clock back. We just have our fond memories of the past.

[Val]

How about a vineyard and small winery at your farm.... "Marths' Chardonnay"... if interested, contact Val at: vals10@aol.com

[Bill (Mount Desert Island, Maine)]

"Mmmm, Mmmm, Mmmm ... Mmmm, Mmmm!!!" Thanks, Martha (and Irma) for your "berry" interesting blog and beautiful photos! It's probably a little too late in the season for me to attempt (for the first time) to grow these beautiful and tasty berries and currants "this" year on my balcony, but next spring, I will definitely include them in my garden "line-up" (and try my hand at some canning as well)!

Again, Martha, thank you for sharing and for your "inspiration delivered daily!" BTW: "With a name like 'Martha's' ... it "HAS" to be (a) GOOD (thing)!" (apologies to Smucker's) 7;^)

Best,
Bill
Northeast Harbor, Maine

[Kriso]

Martha, is there somewhere I can find rules on freezing food, how long it lasts, and what can and cannot be frozen? I would love to be able to make wonderful food for future use, but don't know what will be edible after being frozen.

[Christian Medina]

well, it all certainly looks good and also appears to be a rewarding activity; nature's beauty is mysterious and also terrifying.