Let The Ground Cherries Begin!
I am, admittedly, in a bit of a panic over the fact that my wee, shy, sensitive, three year-old will be starting school soon (and all that this entails)
Luckily we are entering the season of bounty so I have lots of good reasons to keep my mind busy.
Squash is just around the corner, the potatoes are sizing up, the garlic is almost done drying, and the onions are forming their skins for storage.
But the most exciting thing about the end of the summer season is, by far, ground cherries.
Those little yellow orbits of sweet-tart deliciousness, completely wrapped, because even they understand that they are a gift, make my heart sing.
And while I normally provide recipes for you to try, this is one of those rare exceptions where I say unto you, just eat them, as they are, fresh out of the wrapper.
Perhaps the only thing I should add is that we harvest them without seeing beyond their papery husk, trusting that the plant will only drop them if they are, in fact, truly ripe.
For this reason, if upon opening you see a few fruits who have a greenish tinge to them, leave them on the countertop for a bit (up to a few weeks even) as they might not be quite ripe. An orangey-pinkish hue is where the real sweetness lies.
As a true mother, I keep those for my soon-to-be schoolgirl.
Maybe she'll even get a few in her lunch.
(Writer's note: those last two sentences made me cry, true mother indeed).