Small fruits for high elevations
Mountain Life
The golden light of September seems to bring out the nostalgia in people. I often get calls around this time of year from people reminiscing about apple picking and the fresh apples they grew in their backyards “back home.” They want to know if it’s possible to grow apple trees up here.
Although there are a few microclimates in the high country that seem to be suitable for apples, most people will not have good luck with this tree. If you are going to try it, find a spot that’s sheltered from our high winds, gets lots of sunlight, and look for an apple that is hardy to zone three and ripens early.
Much easier would be to stick to the bounty of small fruits that we can easily grow up here.
Service berry (Amelanchier alnifolia), also known as Juneberry, is a small, decorative native shrub with a flurry of white flowers in the spring, followed by small blue fruits in the summer. These can be used like blue berries, in pies and jams, and were a staple in making pemmican, the classic Native American food that was probably the prototype for today’s energy bars.
Chokecherries (Prunus virginiana) are another prized native fruit – these are most commonly found near small rivers and streams up to 9,000 feet. Chokecherries are ready to harvest when they are a glossy black. Make sure to get rid of the pit in the center, since it contains hydrocyanic acid, and pick out any twigs and leaves for the same reason. Chokecherries are most commonly used for syrup or jam.
Wild raspberries (Rubus ideaus) are another native plant often found in moister areas. The delectable red ‘berries’ are delicious eaten fresh, in pies, and in jams. The production definitely is related to the moisture levels – raspberries near rock outcroppings, downspouts, or springs and streams are the best. Although tempting, don’t let raspberries flourish on your leach field, as the roots may damage or clog the pipes. Raspberries begin to ripen in August.
Wild roses (Rosa woodsii) are not often thought of as edible, but the bright red rose hips make a tea that’s high in vitamin C, and a nice jelly or jam.
Golden currants (Ribes aureum) are not commonly found around here (the more common currant is the less tasty wax currant, Ribes cereum). It is very easy to grow, however, and produces an abundance of yellow or red berries that make a fine pie or jam.
You can find these species growing wild, or you can plant them in the spring. Many of these are available through the State Forest Service low-cost seedling tree program. Call our office in November to get an application (303-582-9106).
Some words of caution: make absolutely sure you can identify the plant if you are wild harvesting plants. There are poisonous plants out there with berries on them (red elderberry, baneberry and more), so if you are not sure, do NOT eat them! Watch for bears when harvesting – especially chokecherries; they are a bear favorite. Also, be kind and leave most of them for the bears. That will help prevent them from coming into your house for food.
Recipes
Currant jam:
3 quarts fresh currants
2 cups water
3 cups sugar
4 oz liquid pectin.
Wash the currants and place in a saucepan. Add the water and bring to a boil. Reduce the heat and simmer for 10 minutes. Strain through cheesecloth. Measure four cups of juice and stir in the sugar. Heat to boiling, and cook for five minutes, stirring frequently until the mixture will sheet off a spoon (the jelly test). Skim off the surface, and pour into hot sterile jars, leaving ¼ head room. Seal and process in a boiling water bath for 30 minutes to sterilize, or freeze. Makes around four half-pint jars.
Rose hip tea
Grind approximately 3-4 cups of rose hips. Boil in 2-3 cups of water for 20 minutes. Strain off the pulp.
Chokecherry pie
2 cups chokecherry juice
3 level tbs cornstarch
1 cup sugar
Small pinch of salt
½ tsp almond extract
9-inch baked pie shell
Cook first five ingredients until thick, stirring constantly. Cool, and pour into pie shell. Chill and serve with whipped cream or ice cream (if desired).
Irene Shonle is the Director of the CSU Extension in Gilpin County. The CSU Gilpin County Extension Office is located at the Exhibit Barn, 230 Norton Drive, Black Hawk, CO 80422, 303-582-9106, www.extension.colostate.edu/gilpin.