Rosie’s Diary 2021: Part 4

Sep 13, 2021

As the harvest season has come to an end, we have taken the time to reflect as a team. The weather could not have been more unkind this year; high winds continued into flowering, 21 days of frost and prolonged cold weather, which extended the flowering period. These weather elements combined meant that we were left with uneven ripening and lower yields this year. 

Despite this, we still have many reasons to smile and look forward to next year. Due to the wet weather, the extension growth for next season is brilliant. We know that our journey to become more resilient to climate change is more critical than ever and we currently have a direct drill on trial to sow cover crops along our alleyways. Ribena are also working with the James Hutton Institute to cultivate more weather-resistant varieties. 

I’m very proud that we got through the year with a smaller yet very motivated team, and for the first time, I was in charge of the second harvester – Gavin, our Farm Manager’s lessons paid off! We only had two breakdowns this year; one of those was in the first 5 meters of the first row!! During the harvest, we were fortunate enough that the weather didn’t cause us any operational problems. Sadly, we know this isn’t the case for everyone; we really feel for the arable farmers who struggled with challenging weather conditions.

Here at Gorgate, we have now finished Victoria plum harvest and are getting ready to create 45ha of wildflower meadows. Excitingly, we have just restorated 4 ponds with the help of The Upper Wensum Cluster Farm Group continuing our mission to create a landscape where nature can thrive. 

Thanks for following my journey – I’ll be sharing more updates from the blackcurrant fields soon!

Tune in for more updates on our social channels:  

@ukblackcurrantfoundation 

@rosieblackcurrants

 

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Every day’s a great day to enjoy blackcurrants, but we know the kind of dishes that will really hit the spot are those that tie into the seasons. From energy kicks to sweet treats, we’ve rounded up 12 of our blackcurrant recipes to take you through 2023, from January to December.

 

JANUARY

Start the new year with a zesty-zing thanks to this fusion of fiery ginger and tangy blackcurrants. Packed with goodness to get January off to a brilliant start, these Berry Ginger Morning Shots shots are enriched with antioxidants, Vitamin C and stress-reducing compounds for a wake-up that's good for the soul!

 

FEBRUARY

When your energy dips on a cold winter's day, reach for a Berry Energy Ball. They're easy to eat, store, and make and packed full of delicious berry-based slow-release energy.

 

MARCH

Spring is in sight, and this called for a delicious recipe to celebrate! Start the weekend with a real treat - our Blackcurrant Doughnuts recipe! They ooze blackcurrant jam and are impossible to eat without licking your lips!

 

APRIL

Our Goat's Cheese and Blackcurrant Tarts are the perfect combinations of sweet and savoury, and with only an hour's prep time, you're onto a winner! A great addition to a spring afternoon tea, simply pair with your favourite sandwiches and sweet treat, before washing down with some British sparkling wine.

 

MAY

Picnic season is upon us - and come rain or shine, delicious food is the key to picnic perfection. If you're looking for a simple, seasonal, sophisticated treat to impress your friends, you need to try our delicious Palma Ham and Blackcurrant Palmiers… They're simply scrumptious and almost effortless to make.

 

JUNE

What better way to elevate your next picnic than with a hearty Blackcurrant Picnic Terrine? It's perfect as-is, sliced for a sandwich, or spread on a crunchy cracker! Enjoy with hunks of crusty bread and top with lashings of our Blackcurrant Picnic Compote for the ultimate wholesome summer snack enjoyed in the countryside! 

 

JULY

Move over Queen of Puddings - our Mega Berry Summer Tart recipe is here! And oh, it certainly is a dessert fit for royalty, even if we do say so ourselves. Fruity with a nutty crunch, this sweet treat is perfect for making ahead and can be made even more divine by drizzling it with white chocolate!

 

AUGUST 

Our Blackcurrant and Praline Parfait is perfect for serving up not just for the bank holiday weekend but on any special occasion. Sweet and fruity with a nutty crunch, this is undoubtedly a "more please" pud! 

 

SEPTEMBER

Hello, fig season! As autumn creeps in, there's no better time to brighten up your midweek mornings with our delicious Blackcurrant, Fig and Ricotta Toast. Crunchy, sweet and creamy - this is one recipe you won't want to share!

 

OCTOBER

Whether brunch, lunch or an afternoon snack - no matter when you choose to enjoy this Blackcurrant and Goat's Cheese Spread, it will be sure to tick all the boxes and bring a wonderful pop of colour to any autumnal day. Slather over chewy sourdough and top with crunchy hazelnuts for the full works! 

 

NOVEMBER 

Hunker down with a winter-warming dish that will fill tummies and delight tastebuds! The tartness of the blackcurrants pairs so well with the rich flavour of the duck. Try our Blackcurrant and Duck Breast recipe this November.

DECEMBER

Light and airy meringue paired with lashings of double cream and tangy blackcurrant curd - Christmas must have come early with our Blackcurrant and Clementine Roulade. A real show-stopper and crowd-pleaser that you'll want to make each year!

 

 

 

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