[Sca-cooks] Seasonal Produce

[Ariane H]

I've never heard of fresh dates being cooked before, in either modern or 
historical contexts...they're excellent for eating on their own, but 
every cooked date I've seen was cooked from a dried state.  Fresh dates 
are sweet, but have a slightly astringent quality, if that's the word?  
Your mouth feels a little dry after eating them, kind of the same thing 
that happens with raw quince but much less pronounced.  They're yummy, 
though.

If you're willing to experiment, you could try doing something with the 
fresh dates...maybe just simmer them with a bit of water and sugar and 
see what happens?

As for currants...I've never seen white ones, but red ones are good raw, 
and make fantastic jelly or jam, and have a myriad of uses when dried.  
I don't know how white currants taste as opposed to red or black 
(sweeter? more sour?), but I bet you could substitute them, fresh or 
dried, in any recipe that calls for either of the more familiar varieties.

In any case, sounds like a great find!  Might be worth buying the fruits 
just for eating on their own.  I live across the street from a farmer's 
market, which I love - but it's quite small and they don't have anything 
nearly so exotic.


Vittoria

vox8 at mindspring.com wrote:

>Greetings,
>
>I was just helping out a friend of mine by pricing things at local farmer's
>markets and I came across several interesting, seasonal items that I had
>never noticed before and I would like to do something with them. I have
>already looked through the files on Stefan's Flori-thingie and didn't have
>anything jump out at me.
>
>I found fresh Dates and fresh white currants. I thought both of these things
>were very interesting and was wondering if anyone had period recipies that
>called for either or both.
>
>Great Thanks and Glad Tidings,
>Serena da Riva
>  
>