Currant Sorbet

It was also suggested that I try sorbet so I did. I am trying to avoid using processed white sugar or corn syrup in my creations - so I used Brown Rice Syrup and Maple Syrup. It wasn't bad, but you can taste the Rice Syrup a little too strongly - next time I think I'll do 1/2 cup of each instead of what's listed.

Currant Sorbet

2 cups currant juice
1 cup brown rice syrup
¼ cup maple syrup

To make currant juice – place currants in sauce pan and crush – do not add water. Bring to a boil. Turn off, cover and let cool. When cool strain through a jelly bag or several layers of cheesecloth.

To make sorbet: Mix all ingredients together – make sure the currant juice is cold or at least room temperature. Place in ice cream maker and process until desired consistency – about 40 minutes.

Currant Pie

Someone suggested that I make a currant pie with all of my currants. I haven't ever had a currant pie - it was wonderful - I can't believe I never thought of making a pie with them before!

Here it is before it went in the oven:


And here is it looking beautiful coming out:


And here is the recipe I used: I am gfcf (gluten free and casien/dairy free) - so just substitute a normal pie crust if you are not. I also am trying to use all natural/organic items so I am avoiding white refined sugar as much as possible. Enjoy!

Currant Pie

2 uncooked pie crusts (I made mine using a mix from Miss Robens)
4 cups fresh currants
¼ cup tapioca
½ cup raw honey*
2 tablespoons margarine melted (I used Earth Balance Sticks)
½ teaspoon cinnamon
½ teaspoon nutmeg

Preheat oven to 450 degrees F.

Roll out ½ of the pastry and line a pie plate (I only cook in glass pie plates – using aluminum is not good for your health)

In a medium bowl mix currants, tapioca, honey, margarine, cinnamon and nutmeg

Pour mixture into pie crust

Roll out remaining dough and place over the filling – or cut into strips and place on pie lattice style. Trim, seal and crimp edges – if you put a solid top crust on, be sure and cut steam vents in it.

Bake for 15 minutes, then reduce heat to 350 degrees F and bake for 45 to 60 minutes more. Cool to room temperature on a wire rack before serving.

*Adjust the amount of honey to your preferred level of sweetness

Currant Jelly

I made 33 jars of currant jelly yesterday on the 4th of July. It is a very good year for currants - some years I fight the birds to get enough for one batch of jelly - but not this year. I'm excited to be able to make so much - I have a friend who also has a child with autism - and our children are so different from each other and yet they have some of the same problems in life. One of the ways they are different is that my kid will eat just about anything and he just loves fruits and veggies. She has always struggled with her child eating anything. At one point there were only 5 things he would eat and they had to be particular brands - so frustrating. Anyway one of the things he loves and eats is currant jelly - has to be red and not black. The last year I had a bumper crop I made two extra batches just for him. I believe his eating is better but I think he still like currant jelly so I am excited to be able to do this and help them out.

Anyway jelly making is really easy - not hard at all. When I go to the bother of making jelly, I make several batches at a time. No sense in heating up the kitchen for just a few. I don't have a dishwasher so I have to heat the jars in boiling water to sterilize them and that seems to take the longest - so while you have hot water you may as well sterilize the next batch and keep going.

Does anyone know what else you can make with currants? Andy and I like to just eat them, but they don't last very long. Dan only likes the jelly. One year I tried to dry them and they were all hard and little, not like the dried currants you buy in the store that look like raisins - so I did a little research and learned that the dried currants you buy in the store are a different plant entirely - something from Europe with the same common name. Who knew? I didn't. So if anyone else knows what I should do with my currants (other than feed the birds), post a comment and let me know.

In My Garden Thursday, July 5, 2007

The cucumbers are vining nicely and starting to flower.


A new lilly is blooming. I don't remember what kind of a lilly it is - I planted it years ago when I first bought this house and I have memory any more.


The biggest baby watermelon is growing nicely. Andy talks to it every day to make it grow. I have to get a picture of him talking to it one day.


The pole beans are growing up the strings and starting to flower. I can't wait for that first taste of fresh green beans.


The Opkala tomatoes are doing nicely. All of them survived the hail. Of the other two varieties I planted only one plant each survived and were replaced with grape tomatoes from the nursery (grape tomatoes was all the nursery had left that late in the season).

In My Garden Thursday June 28,2007

Here's Andy in his sunflower fort. It won't be long with how quickly the sunflowers are growing that he can actually play and hide in there.


The red cabbage is looking beautiful and starting to form heads.


The bell peppers are still small and just doing OK. I thought they would take off with this heat.


The carrots are doing great!


The onions are already maturing - they didn't get very big this year.

In My Garden Wednesday June 27,2007

I took some pictures yesterday but didn't get around to posting them - so here are Wednesday's pictures on a Thursday.


This hot pepper plant looks like a goner. I saw him looking like this yesterday and thought it was just wilt from the heat, but I watered him and he did not bounce back. I lost several to the hail so I only have 2 more hot peppers if this one doesn't make it.


One of the other two surviving hot pepper plants


The coneflowers are starting to bloom and look pretty


The basil is starting to go to seed. Time to pinch back the ends or harvest some.


The oregano is looking healthy

In My Garden Tuesday 6/26/07

Baby Tomatoes


I'm not sure what this is - a weed or something coming up from last year????


Baby grapes


Baby Watermelons


Peaches continuing to grow - I can't wait to taste them!

I just love this time of year - there is always something new in the garden each and every day.