After the success of our first time strawberry picking at Cattows Farm, we went back for more. Only this time, we were on the hunt for the newly ripened raspberries and blackcurrants.
The strawberry fields had literally been obliterated. Many locals had come down to grab theirs and turn it into a family day out. Attention now turned to the long awaited fresh red fruits and berries.
The same rules apply for picking. Grab a punnet and head over to the bushes, which on this occasion, were on the opposite sides of the farm shop. We began over by the raspberries where we were only one of three people picking.
Some of the raspberries needed a little longer to ripen, but as a rule of thumb, head to the middle for the best ones. We have never picked raspberries before but it’s so easy to do. The fruits should just delicately release from the branch with the slightest pull.
The smell of freshly picked fruit is unlike anything you get in a plastic tray from a supermarket shelf. It took a long while to fill the entire punnet but it was all worth it in the end. 750g of freshly picked raspberries, as it turned out.
From the raspberry bushes over to the blackcurrants. I have been looking out for blackcurrants for ages but they have always eluded me. There’s a good reason for that – they are a bugger to pick! How the folks at Ribena cope I have no idea.
Blackcurrants grow on a vine, but in that vine there are both decent sized plump blackcurrants and some that are tiny or shrivelled. Getting the right quality was tricky but eventually we got the hang of it. A kilo of these took around 45 minutes to harvest.
We had got what we came for but then we spotted redcurrants. Vibrant red in colour – there were loads of them! I had an idea for a sorbet that was part of a dish belonging to Marco Pierre White. I decided to go ahead and grab a kilo in preparation for the ‘Gratin of Red Fruits’ from ‘White Heat’.
The whole haul, plus a few other bits, came to £11.55. Yet another bargain for top quality local food. We had great fun picking these fruits for the first time – they went on to make amazing sorbets for the most part. As for the redcurrants, see for yourself below. Yum!