It’s THAT time of year again, when the currants begin to ripen and are ready to be picked and dried for the year. It always manages to happen when the weather gets hot, meaning any foraging trips require plenty of water, cooling clothing, and in this Ginger’s case, plenty of sunscreen.
But the effort is worth it.
I use wild currants in a lot of my baked goods, including my homemade brioche, muffins, and pancakes. And earlier this year Dave McCallum soaked them in whiskey for our Valentine’s Day Gluten Free Foraged Cake!
So I think this week I’ll be taking Hunny B. out to my favorite currant picking spot to gather and dry enough berries to get us through the year. I don’t need many, the flavor is very strong so usually less than a gallon is enough to get us through til next season.
But I’d better do it soon. Carolina’s parents are visiting from Chile at the end of the month and love my Wild Currant Brioche.
Just remember, whenever you forage, to use proper foraging etiquette.
Oh! I almost forgot – speaking of Chile, we’re back with new episodes on Memorial Day! We start with a trip to Chile, with urban foraging, a live volcano, and a hike to a glacier that gets us in a little over our heads. Don’t miss it!