Just got a comment from a reader in the UK, I believe, who suggests that the little red currant stems could be strained off after cooking, rather than the time consuming process of picking them off the raw berries by hand. Has anyone ever boiled red currants with their stems? Does it change the flavour? I’d …

Red Currant Mousse queryRead More »

They look like small jewels: round like pearls, scarlet like rubies. The red currant, a small berry I remember from my grandmother’s red fruit dessert–a compote of summer berries she’d make in August and freeze so we could eat the sweet summery stuff when snow lay on the ground. She used to pick them at her friend Brenda’s house, a sloped-roof cottage-like …

Gooseberries, red currants-What to do with an old fashioned fruit?Read More »

I must admit that I was totally shocked when I walked into Loblaws this week and, low and behold, there was a big huge box of fiddleheads. And not only were these fiddleheads fresh and local, but they were on sale for a helluva lot less than I’d paid for the spring delicacies the day before at The Big Carrot. …

Fiddleheads at Loblaws?!Read More »

There it sat, round, green with a hint of yellow and all the promise of a hot summer day: a fresh watermelon, AKA, the locavore’s conundrum (a tip-of-the-hat to Michael Pollan). It was a lovely Saturday in May, the sun was shining, the sky was blue, the red wing blackbirds were trilling in the park. Summer was in the air. …

The locavore’s conundrumRead More »

After posting about how we should embrace the red currant, I went downstairs and made some red currant mousse. It turned out to be quite pink and quite good–a very unusual taste of tartness and tang, sweet and perfumy. Here’s what I did: I cooked the red currants with some sugar for about 15 minutes. …

Red currant mousseRead More »