RE: adapting crops to cultural cuisine
- Subject: RE: [cg] adapting crops to cultural cuisine
- From: Alliums firstname.lastname@example.org
- Date: Fri, 21 Mar 2003 09:01:10 -0500
"If a recipe was using pineapple for a fruity, sour flavor, I
might try cherries in it."
I can't urge people (especially in PA) to grow ground cherries enough.
While they take a while to germinate and the transplants are tiny, they are
*tough* plants that thrive once transplanted and provide an abundant crop
through frost. If you keep the ground cherries in their husks and in an
airy place (like a basket), they will keep for months. Hulled, they freeze
beautifully. The seeds are easy to harvest by whirling the berries with
some water in the blender and washing off the fruit slush.
You might also consider ground cherries, which have a citrus-y/pineapple
flavor. They're relatively easy to grow & would work in PA.
The PA Dutch traditionally grew ground cherries at the edges of their crop
fields -- the plants did great in "marginal" areas, produced abundantly and
tasted great! They were a favorite crop of my (PA Dutch) grandfather and
so I've eaten them all my life. I still make ground cherry pies throughout
Dorene Pasekoff, Coordinator
St. John's United Church of Christ Organic Community Garden
A mission of
St. John's United Church of Christ, 315 Gay Street, Phoenixville, PA 19460
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