Cooking up new memories

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This past week, we made out like bandits (not sure where that term came from but it seems appropro) with our CSA (community supported agriculture). We received: zucchini, yellow squash, ground cherries, blackberries, two pounds of tomatoes, green apples, potatoes, onions, cabbage, eggplant, purple bell peppers, tomatillos and no kale (a bit happy about this, I admit) … Impressive since the summer drought has burnt everything to a crisp. Everything is organically grown.

I made Pork Chili Verde with the tomatillos. It turned out scrumptious and mucho spicey. I don’t know if I’ve ever seen my husband’s face so red. It did clear out his sinuses which was a blessing in this hot, dry weather. He ate it twice but it became known as “that green stuff that’s taking up a lot of room in the fridge.” Turns out I had made enough for an army, which is fairly typical.

The spiciness reminded me of the time that I made Green Chili in my Home Economics class at Horace Mann Junior High, Denver, from an authentic Mexican recipe. It was during the “bussing years” as my parents would say, in which I traveled 45 minutes to and from school, although I had a junior high less than 10 minutes from my house.

I LOVED my junior high. I was part of an amazing choir with Dr. John Van Epps (picture Robert DeNiro with great singing/directing talent). I learned how to play guitar which I still fiddle around with today (pun intended). I learned that I love drama, acting, singing and writing. And, I came away with some life-long friends and an appreciation for spicy food. But, I digress.

Have you heard about ground cherries? (Okay, smartie pants, they are not in the cherry family!) I admit I received some last week but they remained in the refrigerator until I received a second batch. Since they continued to come, I decided to do something with them. Luckily, our generous CSA coordinator provides a newsletter with each bounty and this one included a Ground Cherry Coffee Cake.

Ground cherries have a paper-like husk that needs to be removd

I’ve included a link to the Tasting Table for the recipe. They are a yellow-orange sweet fruit about the size of a dime. My directions specified 9-inch pan and I incorrectly interpreted this to mean a 9-inch loaf pan. The recipe meant 9-inch round cake pan. I baked mine for a bit too long so it burnt on top but it was still very tasty throughout. I chalked it up to a “learning experience.” LOVE those learning experiences. Ground cherries taste a little like pineapple and can also be used in jams, chutneys and other such treats. They are well-worth the effort they require (you need to remove a paper-like husk on the outside of each of the little boogers). Tasty and unusual.

I also made coleslaw which, and I quote, my husband said was the “best coleslaw he had ever eaten.” I made it the same as I always do except instead of buying the cabbage already shredded from Kroger, I chopped up the organic head of cabbage myself. It’s my grandma’s slaw recipe and it includes diced tomatoes. I ate so much of it that I had a belly ache.

I admit I feel like a child anticipating Christmas with the arrival of each harvest of plenty. I signed up for half a share but a friend of mine went to Korea with her husband and asked if I’d pick up her share every other week. Would I ever! Thanks, Narie! I owe you some kale quiche or perhaps I’ll make another ground cherry coffee cake in a round pan to celebrate your return. That’s the least I can do.

P.S. As I am writing this, a hummingbird with its helicopter-like prowess looked into our kitchen window. This drought has been especially hard on them because the fragrant flower blooms are scarce. I wonder if they like ground cherries?