I was thinking about a recipe for mackerel, that I love, and this made me realise that I have never seen gooseberries in France. Am I wrong? Do they exist? If so, can somebody tell me where I can buy a bush, or even, just the berries?
They do - I can sometimes get them at my local "grand frais"; but they are easy to grow (in the summer anyway) and are good in flowerboxes
Hi Tigger.....and they are called 'groseilles a maquereau' which i thought sounded worse than goose berries !!...You can sometimes get them frozen at the supermarket...I have seen bushes at most garden centres, they do grow quite big in a couple of years ( and are fearfully prickly !) , but mine have given a lovely crop...they fruit in the summer, so its frozen for you or a long wait !
Hope this helps, Lolla
lolla - mine die down in the winter - I have had to replant every spring - that does not seem to be the case for you...lucky you!
Julie - How Bizarre ! Mine are about 5 years old now and even though we prune out the middle each autumn to keep them fruiting they are about 4 foot across with thick woody stems - I moved them last week as they were taking over and have the scars to proove it ...maybe you are talking about Physalis - chinese gooseberry ? Little orange fruits, like a cross between baby tomatoes and lemon ? Very delicious, these look like pretty chinese lanterns and are ready about now, and self seed every year.....???
lolla - the little lantern ones are the ones I was referring to; you are obvioulsy a far better gardener than I am....
Well, many thanks to you, Julie and Lolla.
No frozen will not do, as my clients would be very disappointed with me. However, I will search for a bush, or two, and plant them in my garden, in Burgundy. So that maybe I can put them on a menu next year. Indeed, they are called "Groseille à Maquereau". I can only presume that it is because they are so good with Mackerel. This amuses me because I have yet to see them on a menu, and I've been here for rather a long time. They are, also, excellent in a fruit pie, as they lend a very welcome acidity. Topping and tailing them can be a bit boring, but worth it.
Once again, many thanks.