• BS July 30, 2009  

    maybe not but OMG are they cool looking. Did you guys buy some? What’s the difference between red and white?

  • Alex July 30, 2009  

    when people have pneumococcal pneumonia a defining feature (to differentiate from other kinds of pneumonia) is “red currant jelly sputum.” Isn’t that interesting?

  • Britannia July 30, 2009  

    So pretty. So tasty.

    I saw champagne grapes in WF the other day, similar in size and look but not half as good looking.

  • Amelia of Gradually Greener July 30, 2009  

    My mouth was watering at these photos. Until the sputum comment. Tee hee.

  • gansie July 30, 2009  

    this picture is lovely, of course. but i have no idea what to do with currants. one of the farmers had me try one, but im like, okay, now what.

  • Alex July 31, 2009  

    I actually asked at a farmer’s market on Saturday what you’re supposed to do with red currants, and the red currant vendor said that they were good in a marinade or a sauce for a meat dish (or maybe a salad dressing?), or you could add a ton of sugar and make jam. And that’s pretty much it, I think.

  • JoeHoya July 31, 2009  

    You can also dry them and turn them into raisin-like things. Then they work for baking, sauces, etc.

  • Nick July 31, 2009  

    You mean… con-currant-ly with the new dollar right?


  • Kar July 31, 2009  

    Beautiful picture! Here’s what I did with the currants I received in my CSA:

  • Hillary July 31, 2009  

    Haha, love the comment in your post. I saw some beautiful currants at Green City Market too but didn’t buy them this time around. How about Grilled Chicken Breast with Red Currant Rhubarb Sauce?

Leave a comment