I have no problem using my ground cherries. My son pops them back one after the other. I husk em and he eats em, and usually I can’t keep up.
Last night while stalking around naked post-bath, he spotted a loose ground cherry under the kitchen island and shimmied under there in pursuit of it. He got stuck, ended up squashing it under his belly, whimpered for help, finally found his own way out, stood up, retrieved the prize and triumphantly popped it into his mouth. We applauded.
Last summer — pre-baby — we had to eat the ground cherries ourselves. Can’t say I love eating them out of hand, though. So I made salsa.
You really don’t need a recipe for it. Chop up the tomatoes that were in this week’s bag. Halve (or quarter) a few handfuls of ground cherries. Chop up some cilantro and mince some jalapeno. Add some chives or red onion (I prefer the former — I have them growing on the porch and I often find raw onion too strong). Add a squeeze of lime and a sprinkle of salt and pepper. You could even chop up an avocado and mix it in. Then bust out the chips.
– Dinah Murdoch lives, eats and writes in Kitchener.