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#1
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gooseberries - smug post.
Hi all,
We picked our first gooseberries from the allotment yesterday, almost a pound of them from 2 bushes, and plenty more to come. Shopping in Tesco today I decided to check the price of gooseberries to see how much we've saved, and couldn't find any. I asked one of the staff, who said they haven't got any in yet. HAAAAAAA! Eat your heart out Tesco. We got ours. Steve ( I could smug for England) |
#2
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On Wed, 18 May 2005 14:54:34 +0100, "shazzbat"
wrote: Hi all, We picked our first gooseberries from the allotment yesterday, almost a pound of them from 2 bushes, and plenty more to come. Shopping in Tesco today I decided to check the price of gooseberries to see how much we've saved, and couldn't find any. I asked one of the staff, who said they haven't got any in yet. Have you tried eating them? They must be a very early variety. The ones on our allotments are nowhere near ready. HAAAAAAA! Eat your heart out Tesco. We got ours. Steve ( I could smug for England) Pam in Bristol |
#3
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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 Weed my address to reply http://website.lineone.net/~rodcraddock/index.html |
#4
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"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. |
#5
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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. |
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