Once in a while one simply has to respond to beauty.
These diminutive white currants were today’s find from the Coop. Not sure what to do with them just yet. A little bit of research in Harold McGee’s book, On Food and Cooking, tells me that currents in general have growing restrictions in the United States. This is because currants can carry a disease that affects white pines. It’s difficult to imagine such jewel-like fruit doing harm to anything, but does explain why currants, especially black currants, are more common in England. Perhaps their laws are not nearly as severe. Currants in general are used more in France and the UK.
The berry I sampled from this lot was a little bitter. Was I disappointed? Somewhat. That said, having these in front of the camera today made me stop, observe and be in the moment. Maybe they won’t make dessert, but they were responsible for a much-needed pause, and just a little bit of quiet before July 4th and spectacles of a grander sort. Whether your weekend is full of loud or quiet moments (or both), enjoy!
If seedless, I'd roughly macerate them, lay them across the top of some dough, maybe a bit eggy one would make it that much more interesting, and douse them with some balsamico, sprinkle some shallot slivers or scallion tops with them and slide em in the oven... might be tasty... haven't tried, just thinking out loud...
ReplyDeletePine trees are big business in the U.S. Currants aren't. Lumber lobby vs. Currant lobby: no brainer.
ReplyDeleteI'm glad I am not a white pine. Would antibiotics help white pines if they got the disease? And do you need surgical gloves to handle white currants?
ReplyDeleteYou really tasted them? And they were bitter! I hope there were no ill effects. Then again, you are not a white pine.
"Anonymous", would you come over and cook for me? And Gerald, you may not be a tree, but... oh there's a pun in there somewhere! Thanks to all!
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