My Review of Agricola; Unusual Berries from an Unlikely Plot

I weigh in on Agricola, the Princeton dining sensation, here in the July issue of New Jersey Monthly, which is just now hitting the newsstands.

Agricola sign

Jostaberries, Goumi Berries, & Serviceberries: Just a Few of the Rarities at Kendall Park’s Pitspone Farm

 

Michael Brown grows these berries in his backyard in the middle of a suburban development in Middlesex County, along with elderberries, red currants, and more – and chefs at leading restaurants in nearby Princeton have taken notice. Read all about it – complete with this Food Network recipe for Summer Pudding from Emeril Lagasse and the Groset Fool recipe below (gooseberries optional) in my June 7th In the Kitchen column in the Princeton Packet.

GROSET FOOL (Gooseberry Cream)
British and Irish Cooking (Garland Books; ‘Round the World Cooking Library 1972)

Note: A recipe on the blog Hungriness mixes elderflower cordial (i.e. St. Germaine) into the whipped cream instead of vanilla extract. Brilliant! – p.t.

1 pound fresh gooseberries
1/4 cup water
1/2 cup sugar
1-1/4 cups heavy cream
1/4 cup sugar
1 teaspoon vanilla extract

Place berries in a saucepan, add water and 1/2 cup sugar and cook over low heat until fruit is soft. Force the fruit through a strainer to remove the seeds. Allow pureed fruit to cool. Whip the cream until almost stiff. Beat in the 1/4 cup sugar and vanilla and fold the cream into the fruit puree. Chill 4 hours.
Serves 4.

Michael Brown, Pitspone Farm, in front of European elderberries
Michael Brown, Pitspone Farm, in front of European elderberries

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s