For my first order of business, I'd like to introduce you to the Physalis genus of plants, which falls under the Nightshade family, meaning it's related to tomatoes, potatoes, peppers, eggplants, and tobacco.
Fruits from these plants are most commonly called groundcherries, because they fall to the ground when ripe, or a husk cherries, because they are enclosed in a really cool, papery husk. Although they are indigenous to South America, and are cultivated mostly in warm climates, we grow some at Mighty Food Farm, mostly as a novelty for our CSA members.
Once peeled, they look like small, tan-colored cherry tomatoes, but they sure don't taste like their commonly consumed cousins. Upon mastication, a consumer will taste an extreme sweetness, similar to that of the Butterscotch Sweetie No.6 melon, which is like eating refined sugar. Chewing more, however, will elicit a bitter, earthy flavor to balance the sweetness. I compare it to the savory sapidity of dandelion root tea, which has overtones of chocolate, coffee, and marshmallow. All in all, it's an interesting experience, but I would have to really get used to the flavor before I brought home a bushel to include them in a meal.
One species, Physalis philadelphica, gets a little bigger than most groundcherries. You may know it as the tomatillo, and it is the basis for many green sauces in Hispanic cuisine. I've never tasted one, have you?
Come on down and give a cherry a try!
The Regular Farmer
