Red Currants!

It takes FOREVER to pick a currant bush. The berries are so tiny. Only huckleberries are worse. It must be done in several efforts, or else you just might go crazy ;) . I can do it for maybe 30 minutes, but then I have to quit, and come back later. Currant bushes, in this cool, wet, late Spring, are loaded this year: I've picked 3 pints from the one bush and there are still more berries out there. These I freeze, then add later to the Epona Rose wine (where, admittedly, they make only a tiny statement LOL - we're talking about maybe 1 lb of currants and hundreds of pounds of grapes). Currants are acidic and delightful.

One thing you can do with red currants

I saved a red currant bush, by moving it, when we burned down the derelict cabin at our farm (that was a training exercise for the local fire department; pretty cool). The bush rewards us by giving a small crop of very tart red currants every year. So, what to do with them? This year, this was my solution:

What you see there, sauteeing in olive oil, is the currants with minced onion, garlic and yellow mild peppers, with fresh oregano from our garden, and some vinegar and sugar. It cooked down into a wonderful topping for tilapia over brown rice. Enjoyed with one of the great rose wines I've sold this Spring.