I’m the first to admit that I don’t know everything about food. In fact, not being able to know everything about food is one of the reasons I think it makes such a satisfying profession. Working in this business is always interesting and offering up new challenges.
But, sometimes, those challenges catch you by surprise. Take yesterday for example. I zipped over to my local fancy supermarket – it was the only store open in my area on Canada Day – to pick up a few things for recipe testing when I saw this hand-written sign: “Ontario Gooseberries are Here!” Excited that there was something newly seasonal in the store, I plunked down $3.99 for a pint of gooseberries grown on Allberry Farm in Jordan, Ontario.
I was excited as I drove home. Here I was, on the precipice of a new food experience. I literally came home, washed them and popped one into my mouth before I even put my keys away. And you know what? It was awful! Super sour. I admit it; I spat it out.
Dudes what’s the deal with gooseberries? Do you need to cook them or did I get a woefully under-ripe container? Or, is the name the key: are they only fit for feeding to geese? As you can see above, they look pretty enough to eat. Seriously, I need you guys to send me your gooseberry advice and recipes.