Ingredient Tue Jul 15 2008

Currant Affairs

Editor's Note: We'd like to welcome Daniel Shumski, the author of Fruit Slinger, to the Drive-Thru staff. He'll be writing each week about what's new and fresh at the farmers markets.

If you're at the farmers market this week, you might spot tiny fruit that look like grapes. They're not grapes; they're red currants.

Like a lot of the best finds at the markets, they're only around for a short time. And, like many of the best finds at the market, you rarely see them and might well have no idea what to do with them. It's tempting to take them home and just admire them. They're handsome — plump, fire-red and jewel-like. Before you try gobbling them by the handful, be warned: They're tart. Very tart. Lemon tart.

They need some sugar. A woman who grew up in Poland tasted a red currant at last week's Green City Market and recalled how she used to forage wild red currants, then eat them smothered in sour cream and doused with sugar. You can be more fussy if you'd like, but it's hardly necessary. If you want to get fancy — like, New York Times fancy — the Gray Lady has a rundown on the history of the currant, as well as some recipes.

[photo by Mirandala]

- Daniel Shumski