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["Brungardt, Sam (MPCA)" <sam.brungardt@state.mn.us>]

[Twin Falls Times-News]<http://magicvalley.com/>
Currant Situation: Tangy Fruit Rediscovered by New Generations
[http://bloximages.chicago2.vip.townnews.com/magicvalley.com/content/tncms/assets/v3/editorial/0/58/05853e63-d477-5584-9f8d-e3c61ab4f4c6/55b28032bac5d.image.jpg?resize=300%2C219]
July 26, 2015 2:30 am * JANE BURNS Wisconsin State 
Journal<http://magicvalley.com/search/?l=50&sd=desc&s=start_time&f=html&byline=JANE%20BURNS%0AWisconsin%20State%20Journal>
LA VALLE, Wisc. * The puns are endless, and there is a pretty good supply of 
food uses, too.
What there isn't, however, is much knowledge about a once-common fruit that 
is making its way back into dishes and drinks in Wisconsin and throughout the 
U.S.
Currants disappeared from American plates and palates for a few generations 
because of a blip of history. They're back now, with growers and gardeners 
finding places for them on their land and in their recipes.
"They're sort of your summer jewels," said Erin Schneider, who with Rob 
McClure owns Hilltop Community Farm near La Valle in Sauk County. The 
community-supported agriculture farm grows currants on its 1-acre orchard 
that is also home to other uncommon fruits such as quince, elderberry, 
seaberry and kiwi.
"Sometimes people will say of currants, 'Oh, my grandparents grew them' and 
it's almost like we're a generation removed from them," Schneider said. 
"There's some nostalgia, but also younger generations who are finding them as 
something they can grow that is healthy."
Currants come in three colors - red, white and black, each with a distinctive 
flavor. They're in the same genus as gooseberries - Ribes, which gives the 
popular British black currant soft drink Ribena its name. Currants are high 
in vitamin C and the black currants are high in antioxidants. The red ones 
are most common, and the white ones are the sweetest and the best-tasting for 
eating as is. Black currants have an earthier taste than the other two.
"Red currants, generally speaking, are the tartest and the ones people think 
about for currants," said Dale Secher of Carandale Farm in Oregon. Currants 
are among the "uncommon fruits" that Carandale Farm has been growing and 
experimenting with, and Secher and his wife, Cindy, have sold them at 
farmers' markets in the past.
Suitable Climate
Currants grow well in Wisconsin, their suitability for this area has never 
been a problem. It was their relationship to another plant, however, that 
sealed their fate in the U.S. The plant that had been grown in the U.S. since 
colonial times can serve as host to white pine blister rust, which led to a 
federal ban on currant plants in 1912 in order to protect the pine trees and 
the lumber industry. The ban was lifted in 1966, but by then currants had 
dropped off the culinary radar in the U.S.
Currants do well in northern climates, Schneider said, and they even can 
handle shade, which can make the 4- to 6-foot bushes part of a home 
landscape, too. The berries ripen in July.
"I think people are wanting to grow more fruit and currants are a good 
low-hanging fruit, if you will, both in terms of where they are in the 
landscape and in grower-friendliness" Schneider said.
Those curious about currants and other fruit have gotten a chance to eat them 
at Schneider and McClure's farm. In previous summers they held a festival 
called Currant Events, but this year hosted a picnic instead. If that's not 
enough word play, the fruit share at their farm is their "Fruit N Farm 
Currantcy Program."
"The puns are endless with currants, I've got to tell you," Schneider said.
Tart Fruit
Even though currants are now legal to grow, they still might not take over as 
a popular fruit, Schneider said.
"Maybe they're more widespread in other countries because in America we have 
such a sweet palate," she said. "They're a tart fruit."
Marc and Mary Ann Bellazzini of Campo di Bella Winery and Family Farm near 
Mount Horeb hadn't tried or even heard of currants until about three years 
ago. They met Schneider and McClure through an area group of farmers called 
Fresh Food Connection and went to the Currant Events festival.
"Currants are really tart, but it was kind of interesting," Mary Ann 
Bellazzini said. "We thought, 'What can we do with these that complements 
what we grow?'"
Campo di Bella hosts a monthly farm-to-table dinner, and last week created a 
menu that featured Hilltop's currants. The menu included roasted heritage 
breed pastured pork with a balsamic currant reduction, and a cheese and fruit 
platter with a currant jam.
Not Just Sweets
The owners of Humble. Sweet and Savory Pies tried currants for the first time 
last year and are exploring new ways to use them. They used some tart ones to 
top an almond cream pie and are planning to tweak a pie recipe they saw with 
cranberries, apples and sweet cherries to include currants.
The twist with currants, owner Shelly Cross said, is how the black ones can 
be used with savory dishes, too.
"Those black currants have such a different taste from the other varieties," 
she said. "It's almost a meaty flavor in the berries."
The shop's piemakers worked black currants into their mincemeat last year, 
too. The earthiness of the black currant's flavor makes them a good choice 
for chutneys or sauces, Schneider said. Cindy Secher of Carandale Farm likes 
to use black currant juice and berries to make ice cream and sorbet, as well 
as in baking. She also makes sauces for ice cream or pancakes.
Currants are common in Middle Eastern cooking, with rice or couscous. They're 
fine to toss into yogurt or cereal and make a good syrup to turn into drinks 
or spritzers. On the alcoholic side, cassis or crème de cassis is a 
traditional currant liqueur, and the favorite drink of famed fictional 
detective Hercule Poirot.
Besides currants' versatility, Cross said she likes them because they freeze 
well and are easy to work with. They come easily off their strigs, which is 
how they come to the shop fresh.
Not only do currants fit into a lot of recipes, they fit in with what many 
people want to do with their food these days, Schneider said.
"People want to eat more local and seasonal and healthy," she said. "I think 
currants fit all three of them."
"The puns are endless with currants, I've got to tell you." Erin Schneider, 
co-owner of Hilltop Community Farm