North American Fruit Explorers mailing list at ibiblio

["Brungardt, Sam" <Sam.Brungardt@state.mn.us>]

Jim, I generally top and tail them because the finished product, such as
a pie, looks much cleaner than when the shriveled brown blossoms are
included.  I do know some people who don't do this, particularly if they
are preparing a product (such as seedless jam) that will be strained or
pureed.  The stems and tails do not really have much flavor, for me,
it's just a matter of appearance. -- Sam Brungardt, St. Paul, Minn.
(USDA Zone 4b)




-----Original Message-----
From: nafex-bounces@lists.ibiblio.org
[mailto:nafex-bounces@lists.ibiblio.org] On Behalf Of Jim Fruth
Sent: Monday, June 22, 2009 7:50 AM
To: NAFEX
Subject: [NAFEX] Gooseberry question



    Do you remove the short stems and the residue from the flower end
before 
cooking gooseberries?


Jim Fruth
Brambleberry Farm
Pequot Lakes, MN  56472
For jams, jellies, syrups and more:
www.jellygal.com
1-877-265-6856 (Toll Free)
1-218-831-7018 (My Cell) 

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