St. Louis, MO 63144
Ph: 314-862-COOK (2665)
Mon-Sat 9:30 am to 5:30 pm
Sun 12 to 5 pm
Today I harvested 30 pounds of gooseberries, which is about a quarter of our crop. Anybody have any new gooseberry recipes? Because I think I’ll be making a lot of pie, jam, chutney, and fool!
Two years ago, I asked my husband to plant a gooseberry bush. He planted 24 and they are all thriving! (Unlike our row of green peas, which we also harvested today; the massive yield was one cup and we ate every one for lunch.) His theory of gardening is “one for the row, one for the crow, and one to grow.” The crows are circling our cherry trees, but avoiding the gooseberries.
Gooseberries have a fabulous tart flavor. The green berry is beautifully translucent and quite hardy. The bush is very thorny, so gloves are a necessity. In the picture, I am lifting the branch to pull off the berries underneath.
Interested in learning more about gooseberries? Join us for an all-gooseberry cooking class on June 22 and a pie class (that includes a wonderful gooseberry pie) on July 2. Register now.
store information
Mon-Sat 9:30 am to 5:30 pm
Sunday 12 to 5 pm
9011 Manchester Road
St. Louis, MO 63144
314-862-COOK (2665)
I enjoyed taking the Patriotic Pie Class on July 2 and I made a blueberry pie with the homemade ice cream the next weekend and both turned out very well. I’m glad I was able to learn how to make a great crust. Thanks
Hi,
Grow the gooseberries as cordons either against a wall or just tied to canes stuck in the ground … that way you can see the fruit and don’t get scratched picking them. The new growth is very flexible and easy to train.
Bye
Thank you for your advice. Unfortunately, we had to pull out all of our gooseberry bushes last fall; they got a killer wilt.
I have done all kinds of crazy recipes for gooseberries. I don’t have time to write them down, but here is one:
Gooseberry and Hot Pepper Jam
Before you go running off and say that sounds sick, the jam is great as a final glaze on barbecue or oven-roasted meats.
Use any hot peppers you like and make as hot as you want. I pass the gooseberries in food mill to remove skin which contain most of the bitter/tart from the fruit. Add to hot pepper puree, sugar, pectin and then can it. I use it in barbecue sauces and as glaze. I have never had anyone run away after tasting it, as matter a fact they are willing to pay me to make them some!
Enjoy and think outside of the BOX!
Thank you for the recipe! How much sugar do you add? Equal parts sugar to gooseberry puree?