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
Early Medieval historian: Ireland & Britain, kingship, landscapes, mentalities | knitting, video games, bread | ND | disabled | she/her | #BlackLivesMatter
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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
Godzilla continues to grow happily.pic.twitter.com/KorJP8c5rQ
This is the most enthusiastic of the ground cherry plants, a cultivar called “Cossack pineapple”pic.twitter.com/C77Fm1eBHq
Ground cherries are a weird little plant, rather like a tomatillo with the husked fruit, but they’re yellow and taste sweet. Either you like them or you don’t. This is the first year I’ve gotten a bunch going enthusiastically from seed, instead of one sad one, so I’m hopeful.
I LOVE ground cherries. Wish I could still eat them. I wonder if they cook well?
(I have an allergy to raw fruits and veg so I’m constantly thinking of ways to cook fruit).
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.
A pie sounds great!
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