Brian wrote:
"Rod" wrote in message
...
On Wed, 18 May 2005 14:55:47 GMT, Pam Moore
wrote:


Have you tried eating them? They must be a very early variety.
The
ones on our allotments are nowhere near ready.

Not for eating raw................but under a crumble with Bird's
Custard (no other will hit the spot).................We'll be
having
goosgog crumble on Sunday. That's the beauty of gooseberries, the
season starts now with little tart ones under a crumble and goes
on
for weeks until they're squidgy and sweet.
Rod
___________________________-
I couldn't agree more. These early pickings are quite the
best~ but only for cooking and with plenty of sugar. No skins or
seeds~ delicious. I have a row of Careless cordons that
produce
a gallon each and
benefit from a May thinning. Later ones are sweeter and look
impressive but are not so pleasant IMO.
Tough skins etc.
Best Wishes Brian.

And for wine, green are much better than ripe: they seem to lose
something as they mature.

--
Mike.