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A Non Traditional Panzanella, A Gooseberry Red Currant And Plum Crumble And Salsa

Salad

Salad

The first thing that I made with my Farmers Market finds is a salad. There is nothing like a salad made with fresh vegetables. There is no recipe for this, it’s a salad after all and everyone has their own favorite way of making and dressing them, this is sort of a panzanella,  sort of because it’s not traditional. A traditional Tuscan panzanella is made with tomatoes and stale bread dressed with olive oil and vinegar. I spread pesto on the bread and put it under the broiler for a few minutes to brown. Saturday’s farmers market find included both cherry and regular size tomatoes, for a salad cherry tomatoes are so easy and I love how crisp and sweet they are.

Panzanella

tomato

cucumber

spring onion

bread

pesto

shaved pecorino romano

salt and pepper

Cut the cherry tomatoes in half, slice the onion very thinly, cut the cucumber into small pieces and throw it all in a bowl, season with salt and pepper.  Spread some pesto on the bread and either broil or grill until lightly browned. Cut into bite size pieces. Dress the salad with vinegar and oil. I don’t measure starting out light and adding more as/if needed. Add the bread and toss it together. Shave pecorino romano cheese on top and enjoy.

crumble

crumble

Today I experimented with some of the gooseberries. Having never eaten them or cooked with them I didn’t really know what to expect,  For the first attempt I thought a crumble would be nice and only made two individual servings in my tiny cocotte pans. I chose purple gooseberries, red currants and a golden plum. The fruit when baked produced a lot of juice and was very tart, next time I would probably add another 2 tbs of sugar although the tart fruit when eaten with some vanilla ice cream was really nice. For the crumble top I used spelt, oat and AP flour in equal parts added some butter and brown sugar. Before baking I dotted with a little butter and sprinkled with demerara sugar.  I thought adding a plum would be nice with the gooseberries and currants, somewhere in my research I saw that the gooseberry is a member of the plum family or vice versa, not sure thats correct but they do go together nicely.

Gooseberry,red currant and plum crumble

serves 2

Crumble

1/4 cup spelt flour

1/4 cup oat flour or oats

1/4 cup AP flour

1/4 cup dark brown sugar (not packed)

4 tbs butter+ more to dot on top before baking

whisk the flour and brown sugar together add the butter and mix with your hands until it resembles pea size crumbs.

Fruit

red currants

purple gooseberries

1 golden plum

1/4-1/2 cup sugar

I didn’t measure the berries if I had to guess how much it was about 1/3 cup of each. Put all the fruit into a bowl and add the sugar, toss to combine. Spoon into baking dishes and top with the crumble topping. Dot with butter and sprinkle with sugar. Bake at 375 degree’s for approximately 20-25 minutes. Serve warm with ice cream.

Warm crumble with vanilla ice cream

Warm crumble with vanilla ice cream

There are a few more recipes I plan on making with the gooseberries and will post them very soon, it’s fun working with an ingredient you are not familiar with getting your sea legs so to speak. The crumble was delicious the combination of gooseberries, currants and plum created a lot of juice and some of the crumble sank creating what was more akin to a cobbler. It was really good this turned out to be a cobbler/crumble.

Salsa

Salsa

The green gooseberries are very tart, sour really and using them in a savory dish seemed like it would be delicious. I had a flounder filet earmarked for dinner the other night and thought instead of a heavy tartar sauce (love it) a light fruity salsa would be nice with the fish. I didn’t measure, don’t need to with this type of dish, the beauty of it is that it is tailored to suite the individual’s taste.

Salsa

makes approximate a cup of salsa

Green gooseberries (larger ones cut in half and quartered and small ones cut in half)]

1/2 mango- chopped

1 purple spring onion- chopped

approx a tbs of chopped fresh mint

1 jalapeno chopped and seeds removed

1 small orange bell pepper chopped

approx a tbs of chopped flat leaf parsley

juice of one whole lime

salt and pepper

Combine all the ingredients, serve right away.

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73 Comments Post a comment
  1. Fantastic flavors and colors of summer!

    July 19, 2016
  2. My kind of summer menue – love all three things. Thanks you. L)

    July 19, 2016
  3. Yay! You used the goose berries AND the red currants. Suzanne, your sense of adventure and fun rings throughout this post. It’s a delightful read, and the foods sound and look delicious. Oooo, I can imagine that tartness with ice-cream! Mega hugs

    July 19, 2016
    • Oh the crumble was so good with the ice cream a real party in the mouth. Thanks so much Teagan you are always inspiring.

      July 19, 2016
  4. This looks fabulous and the colors are just beautiful. Great job 🙂

    July 19, 2016
    • Thank you so much. I think the colors of produce in the summer are sensational.

      July 19, 2016
  5. What a great idea to use gooseberries in salsa. You are such a creative cook Suzanne ! If you ever come across a jar of canned gooseberries try them as a compote . That’s what I remember eating as a child in Germany.

    July 19, 2016
    • I actually am enjoying the gooseberries so much I am going to get some more this Saturday. I have to make that cake, going to serve it to my guests. I was thinking that I would try gooseberries canned in a simple syrup. Would be a delicious taste of summer this winter. Thank you so much.

      July 19, 2016
      • The cake is really good , I made it again today. It’s really good for breakfast but I’m going to serve it for dessert tonight with whipcream. Canned gooseberries are delicious.

        July 19, 2016
  6. It all looks delicious! I love crumbles…

    July 19, 2016
  7. Sandhya #

    I like your version of the pananzela! Great idea to grill that bread with pesto. The salad looks simply scrumptious! What a creative way to use the gooseberries in salsa too. I would have stuck to my usual pickle as it is made in India. I enjoy discovering new veggies and fruit too!

    July 19, 2016
    • Thank you so much, oh that salad is wonderful and I think I will make it again today. I love pickles and want to make the Indian pickle but don’t have the right kind of gooseberry, Do you think the tart green ones will work?

      July 19, 2016
      • Sandhya #

        Suzanne, the tart green ones are used for the pickles in India.Love them for their unique taste. I get only the frozen gooseberries in Indian stores here. I should go look for fresh ones at farmer’s markets.
        I am planing to make your pananzela soon too:)

        July 24, 2016
  8. talkavino #

    Great job, Suzanne – I think you perfectly handled difficult berries!

    July 19, 2016
  9. This looks very good Suzanne 😀

    July 19, 2016
    • Thanks so much Irene, you know I don’t get posts anymore from your site. This is happening more and more lately. I have to check out and see whats new on your blog.

      July 19, 2016
      • Thanks for telling me Suzanne. There are and have been some errors at WP about this. Either we end up in the trash or loose our readers.

        July 19, 2016
  10. Wonderful ideas! I find it hard to choose which dish I like more!
    I just hope I’ll be able to find nice gooseberries soon. Most of the ones I encountered so far were limp and sad looking… 😦

    July 19, 2016
    • The gooseberries were crisp and fresh and perfect. Thank you so much Ronit, I am enjoying making different dishes with them.

      July 19, 2016
  11. Everything looks really tempting, but I especially love your crumble. Great idea to use gooseberries in salsa too… 🙂

    July 19, 2016
    • Everytime I use spelt I think of you. Not kidding. When I was making this crumble I wondered if you would like it. Thanks so much.

      July 19, 2016
      • I love spelt flour so much, but unfortunately I can’t eat it anymore – I’ve had to give up gluten entirely since being diagnosed with non-celiac gluten sensitivity. I really really miss it – both the taste and the fact that it was so excellent for cake making… Having said that, I do make quite successful crumbles now with millet flour, which is quite similar to spelt, without the gluten.

        July 19, 2016
      • Oh wow, so no more spelt. I remember seeing your recipe using millet and have that on my list of things to try, I bet it would make a delicious crumble.

        July 19, 2016
  12. Yum-Suzanne-love all of the above and such creativity! Woo-Hoo! Missed You! xo

    July 19, 2016
  13. The warm crumble with the ice cream is all the money!

    July 19, 2016
  14. LOVE that salad, I bet the bread was goooooooddddd!!!!

    July 19, 2016
  15. Absolutely wonderful ! you are making a beautiful work – and we enjoy !
    In my parents’ garden, there were gooseberries, and also blackberries, etc … but what our poodle liked best … were the gooseberries ! He ate them directly at the bush !
    Thank you for your lovely ideas, – do have a nice time – amitiés et bises – france 🙂

    July 19, 2016
    • Merci France, vous êtes toujours tres gentil, Thank you so much, oh how wonderful you had the fresh gooseberries and blackberries in your yard. Lol, can see your pup eating the gooseberries. Thank you again.

      July 19, 2016
  16. It’s really fun to see how you used your fruits and vegetables from the farmers’ market, Suzanne. You are very creative! All 3 are so colorful and full of flavor. I would love to try each one. I think my favorite might be the crumble/cobbler, but I love sweets and ice cream especially. Thanks for sharing your recipes with us!

    July 19, 2016
    • I have one more post that I am working on, the last of or most of my market produce. It’s so wonderful having all of these fresh fruits and vegetables to work with. I’m with you, I’m a sweet lover and the crumble was great with the ice cream. Thanks so much Shari.

      July 19, 2016
  17. Ooh, you’ve given me loads of summery ideas. Thanks!!!

    July 19, 2016
  18. Reblogged this on ravenhawks' magazine and commented:
    Really want to try the gooseberry,red currant and plum crumble, that looks delicious.

    July 19, 2016
    • Thank you Dyanna, it’s wonderful and thank you so much for reblogging,

      July 19, 2016
  19. A feast for the eyes Suzanne. At first glance I thought you’d done a rhubarb crumble (my favourite) and perhaps left it a little tart as I like it.
    Sending you Humongous Hugs xxxxxx

    July 19, 2016
    • Oh it’s just wonderful to see you David, yes it’s very tart I think you would really enjoy this crumble, Thank you so much and humongous hugs back at you!! I also love rhubarb!!

      July 19, 2016
  20. Like the idea of serving fish with a fresh fruit salsa. Perhaps this is finally allowed again after sole picasso (with canned fruit medley) went out of fashion in the 80ies.
    Gooseberries are very tart indeed!

    July 19, 2016
    • Thank you Stefan, I will have to look up sole picasso, sounds so interesting, the gooseberries are so tart and the mango so sweet, and the lime is wonderful with both. Thank you so much,

      July 19, 2016
  21. that salad is gorgeous. and the salsa. I doubt I can find gooseberries here… oh well. now I’m going to go check my junk folder!

    July 19, 2016
    • Thanks Mimi, I had to completely disable my junk filter, it’s terrible. I still have almost 1400 emails in my junk folder and don’t have the time or energy to go through each one, it’s a disaster.

      July 19, 2016
  22. Everything looks lovely especially those crumbles yummm

    July 19, 2016
  23. BigWhiskey #

    Nice! On the fly concoctions!

    July 20, 2016
  24. petra08 #

    Gooseberries comes in endless varieties of sweetness and some are super tart! They make wonderful chutney and goes with fish as well 🙂
    I love your recipes, I have actually never made a gooseberry crumble and it looks delicious. 🙂

    July 20, 2016
    • It was good and now I feel like I want to try more with them. I really like how some are just like you said super tart some on the sweet side. Thanks so much Petra.

      July 20, 2016
      • petra08 #

        Can’t wait to read more about your experiments 🙂

        July 21, 2016
  25. I feel like I just got served the most delicious meal! Everything looks wonderful, Suzanne. Looks like I need to find some gooseberries!

    July 20, 2016
    • You are so kind, thank you Nancy, Do try them if you can. They are wonderful.

      July 20, 2016
  26. All three sound like wonderful recipes! I haven’t tried gooseberries yet – you’re inspiring me!
    Thanks Suzanne 🙂

    July 20, 2016
    • Prior to this I hadn’t had them either. It’s definitely worth a try, they are good. Thanks Linda.

      July 20, 2016
  27. Wow you have been a cooking machine recently! All of this looks so refreshing and so filled with summer! I have never seen a gooseberry in my neck of the woods but that certainly doesn’t mean they aren’t available around here, I’ll have to check at my next farmer’s market day. Our season for fruits and veggies is also a bit more delayed here on the high desert, so maybe it’s not even the season for them yet.

    July 20, 2016
    • Our growing season here has been weird too, I know some markets had strawberries but I haven’t seen them here in my neck of the woods. Thanks so much Kathryn.

      July 20, 2016
  28. A perfect summer menu!! Thanks for the share Suzanne.

    July 21, 2016
  29. skd #

    Beautiful flavors and colors Suzanne!! Lovely menu.

    July 21, 2016
  30. I love your panzanella Suzanne! What a perfect salad for summer! I am glad to see you are enjoying working with the gooseberries. I like the idea of the fruit with the crumble on it. I need to pick some up when I come across them. Your salsa looks yummy too 😀

    July 21, 2016
    • Thank you so much Antonia. Have fun with gooseberries. It’s a new taste sensation. Thank you so much!😀

      July 21, 2016
  31. HI Suzanne! oh that crumble!! I haven’t made a crumble or crisp or cobbler at all this summer– and now you’ve got me wanting one! Do you think I could make it with just plums (no gooseberries at my market)?? It looks so inviting — just perfect. Happy eating! xo

    July 23, 2016
    • Hi Rhonda, this crisp or crumble is half plum, I happen to love a plum crumble or cobbler. I think it would be wonderful. Have a great Sunday.

      July 24, 2016
      • Thanks Suzanne– We have a quiet day– church and then I plan to keep cool all afternoon reading on the couch! I’ll let you know how the crumble comes out!! You keep us all stocked up with fresh cooking ideas from the farmers market– love it!

        July 24, 2016
  32. What a delicious meal! I love crumbles, so what a fantastic way to finish it. (and with that ice cream even better!)

    August 12, 2016
    • Thanks Sofia, this is pretty much how I am eating now, minus the crumble which requires an oven. Ice cream and salad. Thanks so much.

      August 12, 2016

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