The Garden Farmer by Francine Raymond

Author:Francine Raymond
Language: eng
Format: epub
ISBN: 9781473546202
Publisher: Random House

Gooseberry Water Ice with Morello Cherry Sauce

A luxurious pud straight from the garden.

Poach your goosegogs in a little elderflower cordial until soft.

Add extra sugar if you need it.

Strain if you don’t like the pips – I love the extra crunch.

Place in a shallow tray and freeze.

Take out and break up the crystals with a fork.

Re-freeze, then eat with a sauce made of morello cherries cooked with sugar to taste, then strained and cooled.

Gooseberry Water Ice with Morello Cherry Sauce

Nothing is nicer than patrolling the garden on a July morning.

I WALK THROUGH the trees and bushes after feeding the chickens, looking for newly ripened berries for my breakfast. Even better, to do it again later with my grandsons, searching for tiny alpine strawberries hiding in among their pretty palmate leaves, and popping them into berry-stained mouths.

Fruit is easy to grow, rewarding to pick and attractive to all your garden’s occupants. One of the major hurdles to getting a reasonable harvest is competition from the birds, so make sure you get your fair share. The art of defensive gardening teaches lessons about watchfulness – patrolling your beds and orchards, checking often to see how ripe your fruit is, then netting, caging and covering your bounty in a way that’s safe and secure – for both wildlife and fruit.

There are net tunnels that will protect strawberries and still allow the air to circulate; special cherry branch covers, cloches and cages, but the simplest deterrent to get full value from your berry bushes is to invest in a fruit cage, even a temporary one made from netting and stakes, or to grow fruit against a wall and peg on a protective cover.

Like little bonbons, packed full of sweetness and vitamins, many berries are rarely grown commercially, so often the only way to sample them is to grow them yourself. And all taste best straight from the bush. They lose most of their flavour in transit on the long journey from grower to seller, and while some are spoiled by cooking, others taste best foraged from local hedgerows.

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