4 cup ground cherries
1/2 cup sugar
2 tsp quick cooking tapioca
1 handful all-purpose flour
1 juice of 1 large lemon
1 pastry for a double-crust 9-inch pi, e
2 tbsp butter
1 by jeff cox
A Recipe for
Cultivating A Taste For Ground Cherry Pie
To him who overcomes, I will give the right to eat from the tree of life, which is in the paradise of God. |
| Rev. 2:7 |
Food, one assumes, provides nourishment; but Americans eat it fully aware that small amounts of poison have been added to improve its appearance and delay its putrefaction. |
| John Cage |
Great eaters and great sleepers are incapable of anything else that is great. |
| Henry IV of France |
This Recipe for Cultivating A Taste For Ground Cherry Pie is one of thousands in the Recipes-to-go Dessert Cookbook.
If we're not willing to settle for junk living, we certainly shouldn't settle for junk food. |
| Sally Edwards |
If you enjoy this Cultivating A Taste For Ground Cherry Pie Recipe - you should enjoy the recipe collections you can find on the websites below:
I don't cry over spilt milk, but a fallen scoop of ice cream is enough to ruin my whole day. |
| Terri Guillemets |
The only way to keep your health is to eat what you don't want, drink what you don't like, and do what you'd rather not. |
| Mark Twain |
This is a recipe for Cultivating A Taste For Ground Cherry Pie from the recipe cookbook of Recipes-to-go (Dessert)
After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps. |
| Miss Piggy |
A food is not necessarily essential just because your child hates it. |
| Katharine Whitehorn |
To him who overcomes, I will give the right to eat from the tree of life, which is in the paradise of God. |
| Rev. 2:7 |
I couldn't remember when I had been so disappointed. Except perhaps the time I found out that M&Ms really do melt in your hand... |
| Peter Oakley |
Correct Behavior Food for thought is no substitute for the real thing. |
| Walt Kelly |
There are only ten minutes in the life of a pear when it is perfect to eat. |
| Ralph Waldo Emerson |
One of the joys of making a kitchen garden is getting to grow and
taste new and unusual varieties of vegetables.
Unfamiliar vegetables are like unfamiliar people. They take time to
get to know. Lack of understanding can lead to mistakes takes. So I
put most of my energy into growing my own garden tested favorites,
and limit the number of unfamiliar varieties in each garden to just
one or two.
Elusive Habits: One year I tried ground cherries, Physalis pruinosa,
which produce tiny tomato-like fruits in papery husks on low, lanky,
herbaceous bushes. I planted them in a corner of the garden that
didn't get much traffic, and never did see them sprout, or see them
growing during the summer, either. I thought they died from neglect.
When things thinned out later in the year, I discovered that the
whole area was covered with the trailing vines of the ground
cherries, and there were enough fruits to make an intensely-flavored
and very wigged-out ground cherry pie.
Ground cherries also are known as husk tomatoes, and are a smaller,
more flavorful cousin of the tomatillo (Physalis ixocarpa) used in
Mexican salsa verde. They're also related to the Hawaiian poha
(Physalis peru viana).
They like the same conditions as tomatoes, and thus will do best in
the portions of the Bay Area that stay warmest at night. However, if
you can grow tomatoes, you can grow ground cherries, and they're
worth a try. They always pull their disappearing act if grown among
other plants.
They like to drape their long trailing branches over their neighbors'
leaves, and run down among long grasses. Only becoming visible when
the other plants die back late in the year.
The plants are sprawling and grow about 18 inches tall. Their flowers
are inconspicuous little bells less than a half-inch long, whitish
yellow with brown spots. They set fruit sparingly until mid- season,
when they finally produce large clusters of fruit that develop inside
green ish husks. These dry when ripe to a lacy brown paper. The
fruits are green and unpalatable until ripe, when they turn a rich
golden yellowish brown.
Small But Sweet: The fruits are the size of blueberries, and are
intensely sweet with a low acid finish. They're surprisingly savory
and good for preserves, although I prefer them in a
once-every-five-years version of ground cherry pie. More often than
that, and I get squeamish.
Order ground cherry seed from Nichols Garden Nursery, 1190 North
Pacific Highway, Albany, Oregon 97321. A packet plus handling charge
is $1.65. You'll enjoy having the Nichols catalog of herbs and rare
seeds, too. [This info may be dated++the article is three years old.
S.C.]
Plant the seeds in the spring in an out-of-the-way part of the garden
and make sure the area is not allowed to undergo severe water stress.
Ground cherries are hardy, but not drought-proof. They'll grow in
any good garden soil.
If you can avoid eating them all out of hand, try the pie. Jeff Cox,
a Bay Area resident, an editor and writer for Rodale Press and author
of several gardening books.
Directions Gently mix together. ground cherries, sugar, tapioca,
flour and lemon juice. Let stand for 15 minutes while you line a
9-inch pie pan with half of the pastry.
Preheat the oven to 450 F. Turn the fruit, mixture into the pastry-
lined pan, and dot the top with the butter. Cover with a well-pricked
top crust or lattice work of dough.
Bake at 450F for 10 minutes, then reduce the heat to 350F and bake for
another 40 minutes, or until golden brown.
San Francisco Chronicle, 12/7/88.
Posted by Stephen Ceideberg; November 2 1992.
Serves: 1
Cultivating A Taste For Ground Cherry Pie Recipe brought to you by Recipes To-Go