As I spend time gardening, I am thankful for the wonderful variety of plants and bushes that God has provided for our enjoyment and nourishment.
My love of berries might be due to my Finnish heritage. So many different kinds of berries grow in Finland, wild and cultivated. The strawberries that grow in the land of the midnight sun are the sweetest that I have ever tasted.
I have berries that are thriving in my garden. The gooseberries will be the first to ripen, and then the red currants. The strawberries, raspberries and elderberries will follow.
Berries are a good source of vitamins and minerals. For instance, gooseberries are a source of vitamins A, C and the B vitamins. They contain potassium, calcium, phosphorous and magnesium. They supply trace amounts of iron, zinc, copper and manganese. Red currants are similar but don’t have as much vitamin A as gooseberries.
I have tried different ways of preparing gooseberries and have settled on seed-free sauce. I simmer them with a little water (2 or 3 Tablespoons of water per cup of berries) for 10 minutes. Then I put the berries through a Victoria strainer to remove the seeds. I add honey to the strained gooseberries, bring to a boil and simmer for five minutes. The sauce can be frozen or canned.
I use the sauce on oatmeal. It is also a nice addition to fruit pies. A little gooseberry sauce added to an apple pie gives it a richer flavor.
