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Reprinted from this page by Sam Brunghardt About Schwartzberren
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Sow the seed indoors a month to six weeks before the frost=free date for your area. It will take 6 to 14 days for the seedlings to emerge. After the seedlings are large enough to handle (about the time they have their first true leaves), transplant them to small pots. Or simply sow the seed in a sunny place in the garden a couple of weeks before the frost-free date for your area, covering it with 1/8 to ¼ inch of soil. You may be able to identify the seedlings by the holes that sometimes develop in the leaves.
To pick Schwartzbeeren , “tickle” them from their clusters, do not pinch or squeeze the berries or they will burst. The Volga Germans enjoyed Schwartzbeeren in several ways. They used the berries, mixed with sugar and flour and perhaps an egg and cream for a topping for Schwartzbeerenkuchen. They also used the berries, mixed with sugar and flour, to fill Maultaschen, a filled pasta similar to pirogi or vereniki. And sweetened Swartzbeeren were sometimes put over dumplings that have slathered with Schmeltz (a rich butter and cream sauce). Volga Germans who immigrated to North America also learned to use berries for pie, coffeecake and jam. Recipes using Schwartzbeeren can be found in the Sei unser gast (Be our guest) Adapted from this cookbook | ||||||
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