(Ribes spp.) Another fruit not often grown here, gooseberries do well in the Rocky Mountain region with afternoon shade or filtered sun. Often thought of as sour and only good for baking, this is caused by picking the fruit unripe. Left to mature to a pink or purple color the flavor and sugars increase and make eating out of hand the way to go! Great in fruit salads and of course pies, jams and a unique dessert called gooseberry fool. We offer well developed 2-3 year plants.
Hinnomaki Red - From Finland, the skin is tart while the flesh is very sweet. Very productive often fruiting in the first year, they have a dark red medium sized berry. For fresh eating, preserves or pies. Sold out for 2020
Poorman - A highly flavored, sweet eating variety produces large and when ripe, very sweet red fruit. Considered by many to be the best American gooseberry. Mildew and disease resistant always a good crop. Sold out for 2020
Jostaberry - (pronounced YUST-a-berries) are a cross between a gooseberry and a black currant. Their appearance is that of a gooseberry, with the deep purple (almost black) coloring of the black currant. This plant is a complex cross, but the result is a totally new berry that combines the best qualities of both parents. The objective in developing the Jostaberry was to 1) create a good quality berry; 2) a higher yielding berry than the currant 3) a thorn-free plant (gooseberry thorns aren't a desirable plant trait), 4) a plant with immunity to or resistance against various diseases. After 30 years these goals were achieved. The Jostaberry has a new flavor bringing out the best of a gooseberry with the mild hint of black currant. The gooseberry thorns are gone; immunity or resistance against major diseases is built-in, and the production is higher than either of its parents. Jostaberries are high in vitamin C and are excellent for eating, juicing, freezing and processing. Sold out for 2020