Not much new in the garden, but we’re getting some nice growth coming in on the veggie front. And a bean has sprouted!pic.twitter.com/wEQI9q4xmY
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I’m also a big fan of the ornamental varieties of the plant. My teacher in grade 6 had one, it was beautiful.
Pies! They make lovely pies! I used this blog post as a start, but have found my local variety want to cook a bit longer. I tend to do the second half of baking at 350F and poke it every half hour till it's set. http://www.diaryofalocavore.com/2008/08/ground-cherry-pie.html …
And if you can only get some cherries, not a whole 2 and a half cups, you can fill it out with uncooked apples or another similar fruit. That's what I usually do, although I swear next time I'm trying peaches in there. Mmmm.
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