Per serving: 398 calories (percent of calories from fat, 42), 5 grams protein, 54 grams carbohydrates, 2 grams fiber, 19 grams fat (15 grams saturated), 35 milligrams cholesterol, 212 milligrams sodium. Then reduce oven to 375 degrees and bake 25 minutes more or until crust is golden brown and filling is bubbling. Arrange jars on rimmed baking sheet and bake pies 15 minutes. Divide between jars, sprinkling over filling. In the same bowl, mix together remaining 4 tablespoons flour and granulated sugar. Drizzle water over sugar topping, dividing between jars. Divide between jars, sprinkling over ground cherries. In a small bowl, mix brown sugar, 1 tablespoon flour, nutmeg and salt. This crust is very fragile, so if it breaks apart, press it back together.ĭivide ground cherry mixture between lined jars. You can also roll out this dough, cut circles and then line jars. Press one ball into each Mason jar covering bottom and sides to just below the rim evenly. In a medium bowl, toss with zest and set aside.ĭivide dough into eight portions. Have eight 1-cup wide-mouth Mason jars ready on a rimmed baking sheet. As a matter of fact, this recipe would be easily adapted to any fruit.Īfter baked, pies served in 1-cup wide-mouth Mason jars leave just enough room after a small scoop of ice cream.Ĥ cups ground cherries (about 1 pound in husk)ĥ tablespoons tapioca starch or all-purpose gluten-free flour, dividedģ tablespoons cold unsalted butter or Earth Balance, cubed Short a little on the ground cherries? You can add some chopped peaches. Marianne Pizzitola of Magnolia Manor Sweets in Sharpsburg says the bakery adapted a found recipe to make it gluten- and allergen-free for their bakery and farmers market customers. Hands on: 40 minutes Total time: 1 hour, 20 minutes Serves: 8 If you can resist eating them all fresh, the cherries are high in pectin and make delicious jams and a nice, thick pie filling. If you get your hands on a bumper crop, they will keep for up to a month in the refrigerator if kept in their husks in a bag or container with air circulation. We usually have a lot, and end up removing the husks and freezing them like you would blueberries,” said Pizzitola. “You don’t remove them from their husks until you’re ready to use them. The husks turn brown and papery and the cherries go from pale yellow to a deeper yellow-orange, and get sweeter as they change color. The fruit has the unique attribute of dropping to the ground when ripe and then continuing to ripen further. By early July, they were bearing fruit and each plant can bear up to 300 of the little orange cherries. Tucker has 30 plants that he directly sowed in April. Ground cherries grow on bushes that can get to about three feet tall. “We had to net the garden to save the crop.” This year, she’s also learned that a few others love ground cherries, including mocking birds and tomato worms. “We found they grow here with no problem. When she moved to Georgia in 2009, she brought her love of ground cherries with her. We would buy them from an organic farmer there,” said Pizzitola. “Matt and I found these little babies in Manhattan at the Union Square Green Market, a place I loved to shop during my decades of living in New York and visit every time I go back. She and Tucker farm on nearly two acres in Sharpsburg, and they grow ground cherries. The markets are held on Tuesday and Saturday mornings. Marianne Pizzitola and her partner Matt Tucker are founders of the producer-only Our Community Farmers Markets at MacDuff Crossing in Peachtree City, as well as owners of Magnolia Manor Sweets, a gluten-free, allergen-friendly bakery in Sharpsburg. Ground cherries are native to the Americas and were once widely grown in home gardens. Their tiny soft seeds may remind you of a fig. The fruits themselves are about the size of a large blueberry and taste like a combination of mango and pineapple. Like its relative the tomatillo, ground cherries grow encased in a papery husk. What we can grow here are ground cherries, Physalis spp., a member of the nightshade family. Up in the coolest parts of north Georgia there might be a smattering of trees bearing fruit, but for a real cherry crop, head north. Those who farm in Georgia know sweet cherries and sour cherries just are not our crop. Vegetables and fruit: apples, arugula, Asian greens, Asian pears, beans, beets, carrots, corn, cucumbers, eggplant, field peas, figs, garlic, ginger, ground cherries, herbs, lamb’s quarters, lettuce, Malabar spinach, melons, mushrooms, okra, onions, peppers, potatoes, shallots, sorrel, spaghetti squash, spinach, summer squash, sweet potato greens, sweet potatoes, tomatoes, turnip greens, winter squash
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