Ground Cherries

This year we will triple our ground cherry production. We are starting them from seed this week. We are hoping that the field in the back of our property will prove to be the perfect place for them to grow. Last year despite the slow start to the season we had a bumper crop. Ground cherries like a well drained soil and lots of sun. Anyone who experienced last years spring and early summer knows that our weather was wet and not so warm. It shows that these plants are hardy creatures who can make a comeback.
They grow close to the ground in papery husks. These husks turn from green to a tan to clear where you can see the berry inside. When the berry is ready to be harvested they fall from the plant to the ground. A ripe ground cherry is a beautiful golden color. The taste has been described as a cross between a pineapple and a strawberry. I believe they have their own unique flavor, but that description is as accurate as any I have heard.
They are delicious raw right out of the husk. You can use them in any recipe you would use a blueberry. I have made ground cherry pie, ground cherry buckle and crisp. My favorite  by far is ground cherry jam. I make it plain and a spicy version. One is a beautiful yellow color and is good on toast, tea biscuits, heated up over ice cream. The spicy version shows off all the richness from the cinnamon, all-spice and ginger. Typing this is making me want to go into the kitchen and put in a piece of toast and have some. Mmmmm!
I hope that everyone who comes by the farm will at least try one. They are more than worth the drive.

above: ground cherries in the husk and out.