My favourite "uncommon" berry is the gooseberry. And just the wild ones, not the bland, oversized, over-sweet cultivated versions. The "goose"
has bugger-all to do with the guard bird ofnthe same name. "The goose
in gooseberry has been mistakenly seen as a corruption of either the
Dutch word kruisbes or the allied German Krausbeere,[4] or of the
earlier forms of the French groseille. Alternatively, the word has
been connected to the Middle High German krus ('curl, crisped'), in
Latin as grossularia.
More thaan you ever wanted to know, I'm sure. Bv)= Have a nice slice
of pie and a beverage .....
Ben Collver wrote to Dave Drum <=-
More than you ever wanted to know, I'm sure. Bv)= Have a nice slice
of pie and a beverage .....
Thanks for the lesson in etym-gooseberryology. :-)
The wild goosberries around here taste good but have a spiky/spiny
skin. So I split them open and suck the innards out.
Another high altitude wild berry is blackcurrants. I love their strong flavor. The discount grocery store sells "Danish" blackcurrant
preserves that were actually made in Poland. The ingredient list
includes "glucose syrup." I am curious how "glucose syrup" is actually made. I figure it's the European equivalent of "corn syrup," which is industrial conversion of raw starch to sugar.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Mary Berry Blackcurrant Pie
Categories: British, Pies
Yield: 8 Servings
The wild goosberries around here taste good but have a spiky/spiny
skin. So I split them open and suck the innards out.
We may be talking about two different fruits. Here's a link to the Wiki about "my" gooseberries with a good photo. I've never seen a spiky skin gooseberry. Mine are green globes with a smooth skin. Althogh the bottom
of the berry may have a tiny spike.
https://en.wikipedia.org/wiki/Gooseberry
I wonder what else your berries are called.
includes "glucose syrup." I am curious how "glucose syrup" is actually made. I figure it's the European equivalent of "corn syrup," which is industrial conversion of raw starch to sugar.
Now you're got a project for a rainy day when you can't go berry picking
or mushroom hunting inthe timber. Use your search engine to chase down
the answers. Bv)=
Title: Old Fashion Blackberry Cobbler
Dave Drum wrote to Ben Collver <=-
I grew up around blackberries and raspberries growing along the fences
on the farm. And in some of the ditches alongside the roads - thank you birds. When I had a garden in town I tried planting thornless
blackberries and learned that the fruit is not nearly as tasty as the
fuit of those with stickers waiting to scratch your hands for
plundering their boounty. Gloves are a must.
As with most things vegetable the home-grown or wild-picked is much
more flavourful than the store-bought, commercially grown (and probably better lookikng) product.
Ben Collver wrote to Dave Drum <=-
The wild goosberries around here taste good but have a spiky/spiny
skin. So I split them open and suck the innards out.
We may be talking about two different fruits. Here's a link to the Wiki about "my" gooseberries with a good photo. I've never seen a spiky skin gooseberry. Mine are green globes with a smooth skin. Althogh the bottom of the berry may have a tiny spike.
https://en.wikipedia.org/wiki/Gooseberry
I wonder what else your berries are called.
Sierra gooseberry. See 2nd photo here:
https://en.wikipedia.org/wiki/Ribes_roezlii
They are both gooseberries, just different varieties.
includes "glucose syrup." I am curious how "glucose syrup" is actually made. I figure it's the European equivalent of "corn syrup," which is industrial conversion of raw starch to sugar.
Now you're got a project for a rainy day when you can't go berry picking or mushroom hunting inthe timber. Use your search engine to chase down
the answers. Bv)=
Aunti Wikipoodia tells me i was right:
https://en.wikipedia.org/wiki/Glucose_syrup
Glucose syrup... is a syrup made from the hydrolysis of starch.
Maize (corn) is commonly used as the source of the starch in the US,
in which case the syrup is called "corn syrup", but glucose syrup is
also made from potatoes and wheat...
Title: Old Fashion Blackberry Cobbler
I ate my first blackberries of the season the day before yesterday.
The Him-ow-ayas blackberry (Rubus armeniacus) is an invasive species.
It grows all over the place here. Near a water source the briars
produce big, fat berries.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Blackberry Sage Iced Tea
Categories: Drinks
Yield: 4 Servings
Sean Dennis wrote to Dave Drum <=-
I grew up around blackberries and raspberries growing along the fences
on the farm. And in some of the ditches alongside the roads - thank you birds. When I had a garden in town I tried planting thornless
blackberries and learned that the fruit is not nearly as tasty as the
fuit of those with stickers waiting to scratch your hands for
plundering their boounty. Gloves are a must.
In 1984, I accidentally flew through a blackberry bramble on my
bicycle. Still have scars to remind me of that adventure!
As with most things vegetable the home-grown or wild-picked is much
more flavourful than the store-bought, commercially grown (and probably better lookikng) product.
I agree. Plus you know their growing conditions and what has and
hasn't been sprayed on them.
And yours are red. But that makes today a good day. I've learned something new. I mark any day I learn something new as a good day.
Then we have razzleberries....
Were intoxicants involved? Or didja just crash?
BINGO!
Ben Collver wrote to Dave Drum <=-something
Re: Re: verry berry
By: Dave Drum to Ben Collver on Tue Jul 15 2025 05:37:43
And yours are red. But that makes today a good day. I've learned
new. I mark any day I learn something new as a good day.
Hooray!
Then we have razzleberries....
I have never eaten raspberry chicken, but i've seen photos in cooking magazines of various dishes with raspberry sauce poured over the plate
in showy ways. I associate it with gourmet cooking.
I did once make seedless raspberry jam by hand, and with the right
tool it's fairly easy: a cone-shaped canning sieve with wooden
rolling masher. A stand-less version is shown on the bottom of the following page.
https://en.wikipedia.org/wiki/Chinoise
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Rashberry Cream
Categories: Desserts
Yield: 1 servings
1 c Heavy cream
1/4 c Sugar *
1 Egg; 1/2 yolk removed
1/4 c Grape juice (or currant
- juice if you can get it!)
1 c Raspberries; fresh or
- frozen; whole or mashed or
- pureed or de-seeded, etc. *
A coarse chinois strainer then. If I'm just going for mashing up the berries and ditching the seeds I'm more likely to use a Foley Food Mill.
Title: Swedish Meatballs w/Lingonberry Sauce
Ben Collver wrote to Dave Drum <=-
A coarse chinois strainer then. If I'm just going for mashing up the berries and ditching the seeds I'm more likely to use a Foley Food Mill.
A food mill does look like a better way to go.
Yesterday on my bike ride home i saw someone had planted creeping raspberries on the entire length of the park strip in front of their house. I stopped to eat a few and they were ripe.
https://en.wikipedia.org/wiki/Creeping_raspberry
Later that same ride, someone had put out a TV dinner table with a big bowl of ripe figs and a FREE sign. They were the largest figs i have
seen in a long time. I ate one and it was good.
The mission fig tree at home is full of ripe figs and the birds are
making a big deal out of it. I ate some of those too.
Yay for summer!
Title: Swedish Meatballs w/Lingonberry Sauce
Someone told me there were many Swedish immigrants in Springfield, OR. Grocery stores in that area sell Swedish pancake mix and lingonberry preserves. Overpriced IMHO and i'd rather do scratch cooking and substitute cranberries.
---------- Recipe via Meal-Master (tm) v8.05
Title: Swedish Pancakes with Lingonberries
Categories: Ethnic, Breads, Brunch
Yield: 803 Servings
https://en.wikipedia.org/wiki/Creeping_raspberry
That's a new one to me. How does the taste compare to regular bramble berries?
Title: Honey Newtons
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