This update -- and recipe -- comes from one of our market growers, Kris Perry:
I will have currants this week. Here is a currant pie recipe. They also make awesome jelly.
See you Saturday!
Fresh Currant Pie
Just tart enough, very juicy; the filling has a gorgeous bright color.
Pastry for 2-crust pie
3 cups washed, stemmed currants
1½ cups sugar
3 tablespoons quick-cooking tapioca
½ teaspoon salt
1 tablespoon butter or regular margarine
Drain currants. Place in a bowl and crush lightly with a spoon. Combine sugar, tapioca and salt. Add to currants and stir gently to mix. Turn into pastry-lined 9” pie pan; dot with butter. Adjust top crust; flute edges and cut vents. Bake in 425-degree oven until crust is golden and the juices are bubbly, 35 to 45 minutes.