This is the third year we’ve been a part of the Westfield CSA (community supported agriculture) group. Since our farmer also delivers to a few local farmers markets, we think his shares are pretty representative of what other organic farmers will be bringing to their markets this week.
This week we got ground cherries, green peppers, some funky looking green and white eggplant, lots of tomatoes, rainbow carrots, potatoes, garlic, basil, a cantaloupe, green beans and summer squash.
Never seen ground cherries? They’re delicious! They are more like pineapple-y grapes than cherries. Try them in this recipe [via Diary of a Locavore]:
GROUND CHERRY PIE
Makes one pie with lattice top, plus some extra crust
Mix 1 cup whole wheat flour and 1 cup all purpose flour in a large mixing bowl. Add 1 teaspoon salt. Cut in 1 stick plus 2 tablespoons chilled butter; mix well with a pastry cutter. Add 4-5 tablespoons ice cold water until the dough forms a ball. Preheat the oven to 425 degrees and roll out dough for crust bottom. Cut off edges and set aside for lattice top.
In a separate bowl, mix 2 and 1/2 cups husked ground cherries with 1/2 cup sugar, 2 tablespoons water, and 2 and 1/2 tablespoons flour. Mix well and spoon into crust. Top with woven lattice. Bake at 425 for 20 minutes, then turn oven to 300 and continue baking for 30 minutes, or until filling sets without burning crust.
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