We only planted our Gooseberry bushes, last year. Well they were twigs really, cuttings taken from our neighbour Mary's garden and looking like dead things all Winter, so we were chuffed to little mint balls when they produced lovely strong shoots and branches early this Spring. Every time we passed them on the way to the paddock we glimpsed the development of the fruit and kept our fingers crossed that they would grow to an edible size.
Well they did ... and more importantly we beat the birds to actually harvesting them for ourselves.
Not the biggest harvest in the world but I was determined to do them justice.
So I stewed them briefly with some sugar, put them in the bottom of two glasses and left them in the fridge to chill for a while. Then later when we were ready to eat them they were topped with Oatly vanilla custard and a packet each of crushed Biscoff biscuits.
It's all about making the most of everything we have from now on, and this use of our small crop was definitely the way to make the most of this years gooseberry harvest.