At The Fruit Fields we grow redcurrants and blackcurrants. . Our latest planting of blackcurrants are planted in pots with trickle irrigation so we are able to control the plant growth better.
The bushes are pruned in the Autumn to create a good shape and to keep the wood of the plant less than three years old. Ideally the stems of the plant should be approximately 30 degrees to the vertical so that the fruit is well presented and easy to pick.
Blackcurrants are pruned into a stand-alone bush while redcurrants are pruned into a hedge formation and then supported by wires.
VARIETIES GROWN AT THE FRUIT FIELDS PICK YOUR OWN:
- Blackcurrants: Early Season—Ben Conan
- Redcurrants: Early Season—Junifer, Mid Season—Red Lake and Late Season—Rovada.
PICKING AND STORING
- Pluck from the bush with the stalk, usually as a string of berries. This will keep the fruits fresher for longer.
- Once picked keep the currants cool.
- To retain freshness do not remove stalks or wash until ready to eat or use.
- Suitable for freezing.
Weight for weight, blackcurrants contain three times as much vitamin C as oranges. They also contain useful amounts of vitamin E, potassium, copper and soluble fibre as well as being rich in phytochemicals anthocyanins.
Likewise, redcurrants are rich in fibre and vitamin C as well as being a storehouse for active antioxidants.
- Redcurrants and blackcurrants (together with white) were cultivated in the sixteenth century in Holland, Denmark and around the Baltic Sea.
- During the Second World War there was a big push to grow blackcurrants in this country in order to provide a source of vitamin C that would help to keep everybody healthy. This led to commercial production and the fruits are today mostly used for juice.
Variable OPENING HOURS
During the Open Season our 24-hour Message Lines give up-to-date information regarding opening times and produce availability. We advise that you call these lines before you visit.
COOKING AND EATING
The distinct flavour of blackcurrants provides us with a variety of uses, with blackcurrant crumbles and pies still remaining old favourites. Blackcurrants also freeze well and make delicious jams.