The first Linton Farmers’ Market of the season was a huge success. There were ten vendors offering a wide variety of fresh, local fruits and vegetables, baked goods, sandwiches, flowers, handmade alpaca products and beautiful hand-turned wooden bowls. There was also live music and a place to sit and chat with friends and neighbors over a homemade cupcake or handful of fresh strawberries.
I came home with a bag full of goodies, not the least of which was a pint of gooseberries. These were unfamiliar to me, and so I was glad the vendor was on hand to tell me about them. He explained that the tart berries are a local favorite and make a delicious pie – with enough sugar. They were certainly tart! I made the mistake of eating one on my way home and nearly fell off my bicycle.
I took the vendor’s sweet advice to heart, but I wasn’t in the mood for pie. Instead, I opted for my own variation of an old recipe known as “Gooseberry Fool.”
Gooseberry-Vanilla Fool
Time: 1 hour 30 minutes
Servings: 4
Ingredients:
1 pint gooseberries (stemmed and halved)
1⁄2 cup sugar
1 teaspoon vanilla extract
1⁄2 cup heavy whipping cream
1⁄4 cup sour cream (substitute greek yogurt or crème fraiche)
1⁄2 teaspoon vanilla extract
1⁄4 cup sugar
1. First, I washed the berries thoroughly, took the heads and tails off, and cut them in half.
2. In a medium saucepan, I then cooked the berries with a half cup of sugar over medium heat, boiling for 5-7 minutes and pressing them with a large fork until I had a thick, rough puree. Off the heat, I added a teaspoon of vanilla, and that mixture went to the fridge to chill for a good hour.
3. Next, a half-cup of heavy cream and a quarter cup of sour cream went into my mixer. I beat that on medium-high speed until soft peaks formed, and slowly added a quarter cup of sugar and another half-teaspoon of vanilla, continuing to beat until I had a nice, stiff cream.
4. Finally, I folded the berry mixture into the cream and served it in a pretty sundae cup.
It turned out to be a tart, but sweet and refreshing summer treat. What are your favorite gooseberry recipes?
–Amy Lore, Linton Farmers’ Market Steering Committee
