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Saskatoons & Gooseberries

SaskatoonsAvailable July-August
Fresh Picked to take home or Pick Your Own at the Farm

PYO: $15.00/4L basket
Call 475 5181 for current farm info.

Goodness Facts
Saskatoons are a good source of the recommended daily allowance for iron (22%), manganese (34%), calcium (11%), vitamin C (30%) and carotene (20%) for each 100 gm serving, as well as supplying other nutrients.

Saskatoons also contain a natural substance (ellagic acid) that research has shown may help prevent certain types of cancer.

Gooseberries are a good source of the recommended daily allowance for fiber (13%) and an excellent source of vitamin C (65%) for eacy 100 gm serving. Some experts believe that gooseberries have certain nutritional properties that help lower cholesterol.

Saskatoon & Gooseberry Care
Saskatoons have a delicate flavor. If left standing too long after picking, the flavor will gradually fade away and the color will tend to turn brown. Generally saskatoons have a fresh picked shelf life of about 2 to 3 days

Freezing Saskatoons:
Freeze on a cookie sheet then transfer to freezer bag.  Don't thaw the berries before adding them to your recipe.This will result in good taste and a rich purple color.

Gooseberries can be eaten fresh, stewed, or used as fillings. Gooseberry fruit will keep one to two days at room temperature and up to seven days if refrigerated.

Freezing Gooseberries:
Freeze on a cookie sheet then transfer to freezer bag. Sugar may be added if desired.  Do not add sugar if you plan to use the berries in a future recipe.


Saskatoon Berry Muffins

  • 1/2 cup rolled oats
  • 1/2 cup orange juice
  • 1 1/2 cups flour
  • 1/2 cup sugar
  • 1 & 1/4 tsp baking powder
  •  1/2 tsp salt
  • 1/4 tsp baking soda
  • 1/2 cup oil
  • 1 beaten egg
  • 1 to 1 1/2 cups saskatoon berries
  • Topping:
    2 tbsp.sugar
    1/4 tsp. cinnamon

Preheat oven to 190 C (375 F). Soak rolled oats in orange juice and set aside. Mix dry ingredients together. Combine oil and egg. Add rolled oats mixture and the saskatoon berries and stir. Make a well in the center of the dry ingredients. Pour liquid mixture into dry ingredients. Fold together do not to overmix. Spoon muffin mix into 12 large muffin cups. Sprinkle with sugar and cinnamon topping mixture. Bake at 190 C (375 F) for 18 to 20 minutes.

Grandma's Gooseberry Pie


  • Pastry for 2 - 9" pie crusts
  • 3 cups gooseberries
  • 2 cups sugar
  • 3 tbsp quick-cooking tapioca
  • 1 tsp cinnamon
  • 2 tbsp butter or margarine

Prepare pastry. Stem and rinse berries. Crush 1/2 cup berries; combine sugar, tapioca, and salt and mix with crushed berries. Cook and stir until mixture boils; cook 2 minutes. Remove from heat, add remaining whole berries. Pour into pastry. Adjust top crust , cut slits for escape of steam. Brush with milk and sugar. Bake at 400 degrees for 35 minutes.


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