Week 17 – Ground Cherries

Here’s what’s fresh this week:
 
Veggies:
-Baby arugula
-Baby bok choi
-French breakfast radishes
-Pink beauty radishes
-Kohlrabi
-Green onions
-Rainbow chard
-Dino kale
-Broccolini
-Carrots
-Cucumbers
-Lemon cucumbers
-Patty pan summer squash
-Zucchini
-Pink Berkeley Tie-Dye (Heirloom) Tomatoes
-Arbason (red slicing) tomatoes
-Shishito peppers
-Tomatillos
-Red thumb potatoes
-Ground cherries
Fruit:
-Peaches
-Italian prune plums
-Nectarines
-Pluots
Herbs:
-Garlic
-Mint
-Cilantro
-Dill
Other fun stuff:

-Frisky Girl Gardener’s hand soap

-Veggie greeting cards drawn by our friend Jennie Li
-Farmer’s choice flower bouquets (includes zinnias, sunflowers, dahlias, cosmos and/or marigolds)
 
Veggie of the Week: Ground Cherries!
What tastes like a cherry tomato injected with mango and pineapple juice, and looks like an orange pearl encased in a miniature paper lantern? I’m not making this up, it’s a ground cherry! These tiny relatives of the tomatillo are nature’s candy, encased in their own wrapper. If you can manage not to eat them all as soon as you get home, try them in this recipe for Ground Cherry Panzanella:
 

INGREDIENTS

  • 16 Sun Gold tomatoes, halved
  • 20 small husk cherries, husks removed, rinsed, and halved
  • 1/4 small red onion, very thinly sliced
  • Coarse salt and freshly ground black pepper
  • 5 tablespoons extra-virgin olive oil
  • 4 cloves garlic, crushed
  • 6 slices ciabatta or rustic Italian bread, torn into 1-inch pieces
  • 2/3 cup Tomato Water, or vegetable stock
  • 2 tablespoons white balsamic vinegar
  • 1 cup freshly picked herbs, such as, mint, basil, tarragon, chives, and oregano, chopped if large

DIRECTIONS

1. Preheat oven to 300 degrees.
2. Place tomatoes, husk cherries, and onion in a large bowl; season with salt and pepper. Drizzle with 1 tablespoon olive oil; toss to combine and set aside.
3. In a medium ovenproof skillet, heat 3 tablespoons olive oil over medium-high heat. Add garlic and cook, until lightly browned. Add bread and toss to coat; season with salt and pepper. Transfer skillet to oven and bake until bread is crisp, about 12 minutes.
4. Add bread to bowl with tomatoes, along with tomato water and vinegar; toss to combine. Let stand, occasionally tossing to evenly saturate, until liquid is absorbed, 2 to 3 minutes. Add herbs and toss to combine; drizzle with remaining 1 tablespoon olive oil and serve immediately.

Here’s the link to the original recipe: https://www.marthastewart.com/317007/herb-panzanella-with-tomatoes-and-husk-c

 
See you at the farm stand this week!
Ellen and Ashley
Your City Grown Farmers
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