Wild gooseberries don’t frequent the farmers markets often, but when they do make their scarce appearance I have to buy a pint or quart to make my family's old fashioned gooseberry pie. My grandparents grew gooseberries and I spent many hours on the back porch plucking their stems off so my grandmother could make my grandfather and my father’s favorite gooseberry pie. It’s tart and tangy, but with just the right amount of sugar and a scoop of vanilla ice cream to finish it off, it’s so delicious.
For this pie I used wild gooseberries from Providence Farm (5147 Pleasant Hill Rd., Seymour) which is owned and operated by Wes and Ame Hunter along with their four children, Addie, Benjamin, Nathaniel and Hannah. “Our woodlot is full of gooseberry bushes; we've been picking since we moved to the farm in 2012 and have sold berries at the farmers market and to a couple restaurants since 2014 or 2015.” The Hunter’s explained. “The picking is laborious, the bushes are thorny, there are ticks everywhere, but we honestly look forward to it every year.”
The season for gooseberries is late spring through July, so keep your eye out for these elusive greenish berries at your local farmer’s markets now. I don’t recommend eating the berries raw. They are very sour, but I do recommend cooking them up using my family's traditional gooseberry pie recipe! It yields the most perfect sweet and sour flavors.