this week's farm share

[rushthatspeaks]

Produce:

three beets, with greens
one head garlic, with stalk
1 lb. sugar snap peas
1 lb. green beans
1 lb. mixed field greens
1 lb. Chinese lettuce
a bag of mint
2 small yellow squash
1 medium zucchinum
a pint of something that upon Google search appear to be gooseberries

Groceries:

one bear full of honey

No bread, no eggs, no pea greens. On the other hand, gooseberries! Fascinating! Have not eaten any yet.

Comments

[papersky.livejournal.com]

Gooseberries are often very tart, especially when picked when not totally ripe. If they're green, rather than pale gold, they'll need lots of sugar.

Green gooseberries go great in pies and crumbles (with sugar) they make terrific jam (sugar) they mix well with strawberries and other sweet fruit (and sugar, are you sensing a theme here) but golden gooseberries are ambrosia. I have not had any since my friend Jeni died. In fact I'm not sure I've had gooseberries at all, though I have had gooseberry jam.

I envy your farm share. I always think they'll be full of things I can't eat or hate, but I could have eaten almost everything you've had so far.

[shewhomust.livejournal.com]

I read this muttering "Fool!", but that might be misunderstood...

rushthatspeaks, if you stew your gooseberries to a pulp with sugar - not too much, you can always add more - and just enough water to melt the sugar, then let them cool, mash them up with a fork or push them through a sieve (your choice, both are good) and mix them with whipped cream, you have gooseberry fool, which is to my mind what gooseberries are for.

Also good in upside-down cake. And the French eat them with mackerel.