Golden currant berries are not golden. They’re a deep, dark purple-blue bordering on black. I suppose we call them “golden” because of the bright yellow flower that if boasts in the the spring, but maybe it’s the golden-red hue that some of the bushes get when they head toward bed in autumn. This year, when I bite into the ones in our backyard that are nice and plump thanks to all of the rain that we have caught in our cistern system, they taste like something exquisitely powerful, like gold. A little on the sour side of the spectrum, golden currants are not the favorite of mega-store food buyers, but they can be a surprising favorite in in any year’s crop of fruit. Ripening well after the strawberries and just ahead of the pears and apples, this rare gem is one of the most drought tolerant of all fruit-bearing bushes. Truly, currants are an element of our backyard that we cherish much like Wall Street portfolio managers cherish gold. It’s not the snazziest of investments, but it’s an old stand by that can come in handy when times are tough and resources are not flowing as much as they once did.