First gooseberry crumble yesterday, with a few blackcurrants in it, scrumptious, and enough left over to reheat for today's afters. Custard for him, plain yogurt on mine. Plenty more fruit on the bush, so we'll have another next weekend. And the dessert gooseberries are starting to redden.
Different varieties - most of the older cooking goosegogs are green, but some dessert ones are sweeter and can be eaten raw and are sometimes red or yellow.
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Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.