Pixwell Gooseberry
Botanical name: Ribes hirtellum ‘Pixwell’

• Cold hardiness zones: 3-8
• Soil pH: Prefers slightly acidic to neutral soil (pH 6.0-7.0)
• Watering needs: Moderate; requires well-drained soil
• Food forest layer: Shrub layer
• Which parts of the plant are eaten as food: Fruit
• Blooming Season: Early spring
• Harvest season/regularity: Early summer; once a year
• Fruiting age: Begins to fruit 2-3 years after planting
• Age of maturity (full size and peak fruiting): 4-5 years
• Average mature yield: Varies; can produce several pounds of fruit per bush
• Pollination for Fruit: Self-fertile
• Size at maturity: About 3-5 feet tall and wide
• Sun needs: Full sun to partial shade
• Preferred habitat: Prefers cool, moist locations; tolerant of partial shade
• Growth rate (vigor): Moderate
• Natural reproductive rate (and methods): Propagation by seeds, cuttings, or layering
• Propagation method: Hardwood cuttings are most effective
• Average life span: Can live and produce fruit for 15-30 years
• Good companion plants: Compatible with many garden plants; avoid planting near walnut trees
• Plant family: Grossulariaceae
• Taproot: No; has a fibrous root system
• Predators: Birds, aphids, and powdery mildew can be problematic
• Other common problems/solutions: Susceptible to mildew; proper spacing and airflow can reduce risk

Notes:

• Ecological functions/uses: Can be used for edible landscaping; attracts pollinators.
• Food uses: Gooseberries are versatile, used in jams, pies, and fresh eating.
• Food Flavor/Taste: Pixwell gooseberries are mildly tart when green, becoming sweeter as they ripen to a pinkish hue.
• Cautions: Thorny branches; careful handling is required during harvest.

Pixwell gooseberry is valued for its relatively low maintenance, high productivity, and ease of harvest due to its fewer thorns compared to other gooseberry varieties.

Propagating Pixwell Gooseberry

1. Time of Year: The best time to propagate Pixwell gooseberry is in late fall or early spring, when the plant is dormant.
2. Selecting Cuttings: Choose healthy, mature stems from the current or last year’s growth. Look for stems about the thickness of a pencil and around 6-8 inches long.
3. Preparing Cuttings: Cut the stem at a 45-degree angle just below a bud at the bottom and straight across above a bud at the top. This increases the surface area for rooting and helps you remember which end to plant.
4. Rooting Hormone (Optional): Dip the cut end in rooting hormone powder or gel. This can enhance root development but isn’t strictly necessary.
5. Planting: Prepare a pot with well-draining soil mix or directly in a nursery bed in your garden. Plant the cuttings about two-thirds deep into the soil, ensuring at least two buds are buried and one or two are above the soil surface.
6. Watering: Water the cuttings well after planting, ensuring the soil is moist but not waterlogged. Consistent moisture is key to successful rooting.
7. Location: Place the pot in a sheltered location or, if planted in a bed, ensure the area is protected from strong winds and extreme cold. Partial shade is ideal to prevent drying out.
8. Care During Rooting: Keep the soil consistently moist. You can cover the cuttings with a plastic bag or use a cloche to create a greenhouse effect, which helps maintain humidity.
9. Checking for Roots: After a few weeks to a few months, gently tug on the cuttings. A slight resistance usually indicates that roots have formed.
10. Aftercare: Once rooted, continue to care for the young plants by watering and protecting them from extreme weather. In the following spring, they can be transplanted to their final location in your food forest.

Patience is key in propagation. Not all cuttings will take root, but with proper care, many will successfully grow into healthy plants.

Recipes

Gooseberry Fool

Certainly! A traditional Swiss recipe that features gooseberries is the “Gooseberry Fool.” This dessert is simple yet delightful, combining the tartness of gooseberries with the creaminess of whipped cream. Here’s a basic version of the recipe:

Swiss Gooseberry Fool

Ingredients:

• Fresh gooseberries (about two cups)
• Sugar (to taste, usually about a half cup)
• Heavy cream (one cup)
• Vanilla extract (a teaspoon)

Instructions:

1. Prepare the Gooseberries: Start by washing the gooseberries. Top and tail them, removing the stem and the flower end. Place them in a saucepan.
2. Cook the Gooseberries: Add sugar to the saucepan. The amount of sugar can be adjusted based on how tart your gooseberries are and your preference for sweetness. Cook over medium heat until the gooseberries are soft and have released their juices. This usually takes about 15 minutes.
3. Mash or Puree: Once the gooseberries are cooked, let them cool a bit. Then, you can either mash them with a fork for a chunkier texture or puree them for a smoother consistency.
4. Whip the Cream: In a separate bowl, whip the heavy cream with vanilla extract until it forms soft peaks.
5. Combine: Gently fold the cooled gooseberry mixture into the whipped cream. You can create a marbled effect by lightly mixing, or blend thoroughly for a uniform color.
6. Chill: Spoon the mixture into serving glasses or bowls and chill in the refrigerator for at least an hour before serving.
7. Serve: Garnish with a few whole gooseberries or a sprig of mint if desired.

Gooseberry Almond Tart

Ingredients:

• For the Pastry:
• 1 ¼ cups all-purpose flour
• ¼ cup sugar
• ½ cup unsalted butter, chilled and diced
• 1 egg yolk
• 1-2 tablespoons cold water
• For the Filling:
• 2 cups gooseberries, topped and tailed
• ¾ cup sugar (adjust based on tartness of gooseberries)
• ¾ cup ground almonds
• 2 eggs, beaten
• ½ cup cream
• 1 teaspoon almond extract

Instructions:

1. Prepare the Pastry:

• In a bowl, mix flour and sugar. Add butter and rub into the flour until the mixture resembles fine breadcrumbs.
• Stir in the egg yolk and enough cold water to form a soft dough.
• Roll out the dough and line a tart pan. Prick the base and chill for 30 minutes.

1. Pre-bake the Pastry:

• Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
• Line the pastry with baking paper and baking beans. Bake for 15 minutes.
• Remove the paper and beans, and bake for another 5 minutes until golden.

1. Make the Filling:

• Mix gooseberries with half the sugar and cook over low heat until they start to soften.
• In another bowl, mix the ground almonds, remaining sugar, eggs, cream, and almond extract to form a smooth mixture.

1. Assemble the Tart:

• Spread the gooseberry mixture over the pastry base.
• Pour the almond mixture over the gooseberries.

1. Bake the Tart:

• Bake in the preheated oven for 25-30 minutes until set and golden brown.

1. Serve:

• Let it cool slightly before serving. It can be served warm or at room temperature.

Karvia- ja lohikääpiö (Finnish Gooseberry and Salmon Dumplings)

These savory dumplings are a delightful twist on traditional Finnish Karelian pasties, incorporating the tartness of gooseberries with the richness of salmon. Perfect as a main course or appetizer, they’ll become a new favorite in your repertoire.

Ingredients:

• For the dough:
  • 1 1/2 cups rye flour
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 cup cold unsalted butter,cubed
  • 1/2 cup buttermilk
• For the filling:
  • 1 cup diced cooked salmon
  • 1/2 cup chopped gooseberries
  • 1/4 cup finely chopped onion
  • 1 tablespoon chopped dill
  • 1 egg yolk
  • Salt and pepper to taste
• For topping:
  • 1 egg yolk
  • 1 tablespoon milk

Instructions:

1. Make the dough: In a large bowl, whisk together the rye flour, all-purpose flour, and salt. Using a pastry cutter or your fingers, work in the butter until the mixture resembles coarse crumbs. Stir in the buttermilk until a dough forms. If the dough feels too dry, add a little more buttermilk. Knead the dough briefly, then form it into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
2. Prepare the filling: In a medium bowl, combine the salmon, gooseberries, onion, dill, egg yolk, and salt and pepper. Stir well to combine.
3. Assemble and cook the dumplings: Preheat oven to 400°F (200°C). Divide the dough into 12 equal pieces. Roll each piece into a thin circle. Place a spoonful of the filling in the center of each circle. Fold the dough over the filling to form half-moon shapes, and pinch the edges closed to seal.
4. Bake the dumplings: In a small bowl, whisk together the egg yolk and milk. Brush the dumplings with the egg wash. Place them on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until golden brown.
5. Serve: Serve the dumplings hot, with a dollop of sour cream or yogurt, if desired.

Tips:

• You can use leftover cooked salmon for this recipe.
• If you don’t have fresh gooseberries,you can use frozen gooseberries or chopped rhubarb as a substitute.
• These dumplings can be stored in the refrigerator for up to 3 days. Reheat them gently in a pan or oven before serving.