Day 264: The gooseberries have just begun to ripen, and with hot weather coming up for the next several days, they'll be kicked into high gear. Don't ask me why, but the bushes have very few leaves this year, and are absolutely packed with berries along every densely spiny stem. I might even get enough for two batches of my favourite jam. Mind you, gooseberries aren't something you're inclined to eat straight off the plant. Even after the sugars have fully developed, they're a bit too puckery for most palates. Occasionally, I'll eat one of the ripest while I'm picking them, but they do tend to put your back teeth on edge. As a jam, however, they are a delightful balance of sweet-tart, making them well worth the hazardous task of harvesting them. Some folks wear welder's gloves to protect their hands, but walking between close-packed bushes, you may sustain damage to other portions of your anatomy not so well shielded. Gooseberry cultivation is not for the faint of heart!
No comments:
Post a Comment