We have collectively learned a little more each year we grow these strange plants called Husk or Ground Cherries.

The husk cherry is closely related to both the tomato and tomatillo, and the texture is almost exactly like a small cherry tomato. They are an annual crop that need to be replanted each spring via transplants grown in a greenhouse. The seeds can be tricky to germinate, taking almost twice as long as their cousins to emerge and even then germination is sometimes sporadic. The plant  looks quite a lot like a wide-leafed tomato plant, but it tends to vine out a little farther, spreading across the earth.  Still, the plants are not as receptive to being manipulated into a weave or cage system, like tomatoes.  The fruit itself is reminiscent of a tomatillo, covered in a thin papery husk,  but the taste is nothing like its cousins. When the plump little fruit are ready, they drop to the ground to be scooped up, hence the name “ground cherry”.

Apparently, Husk Cherries actually grow wild in many places too, which makes sense since they produce so many fruit that have easy access to the soil. They’re great eaten raw, when the husk is dark and the berry is dark yellow they are the sweetest. Some people taste a hint of pineapple or something tropical, while others find them musky and repulsive. They can also be made into a pie (which is a country favorite), 0r the berry can be husked and made into a syrup that’s nice on ice cream.

Here is a Member, Sue R.’s, take on the Ground or Husk Cherry Pie (adapted from allrecipes.com)

2 1/2 cups ground cherries, with husks off
1/2 cup packed brown sugar
1 tablespoon all purpose flour
2 tablespoons water
1 9-inch pie shell
3 tablespoons all purpose flour
3 tablespoons white sugar
2 tablespoons butter

Preheat oven to 425 degrees
Wash ground or husk cherries and place in unbaked pie shell.  Mix brown sugar and 1 tablespoon flour and sprinkle over cherries.  Sprinkle water over top.
Mix together 3 tablespoons flour and 3 tablespoons sugar.  Cut butter in until crumbly.  Top cherry mixture with crumbs.

Bake in preheated oven for 15 minutes; reduce heat to 375 degrees and continue to bake for 25 minutes.

Fruit shares are sourced from Country Mill in Charlotte and the Tennes family. We should have blueberries for all those that purchased the additional share, then we’ll start right in with peaches and apples. Some of these items will be conventionally grown, but we’ll try to work it out with anyone who would rather have organic, so that everyone is satisfied with their choices. Please remember that we’re still experimenting with the idea of offering these shares, so let us know how we can improve.

As for the rest of the title of this post (weeds and more), I felt as though I needed to lament about the ridiculous weather. Again, things are growing strong, but we seem to have more disease than ever this year.  Since Michigan is a leading producer of many vegetable crops and thus the extension services in this state are fairly strong, I hear disease alerts all the time from various agencies for various crop groups. It seems that many incidences of blights and mildews of vining and solanaceous plants have been reported across the state. Unfortunately, this problem reaches all people, not just commercial cucumber and tomato farmers. Many of these diseases are carried by the wind, so they might eventually spread to your garden.

Anyway, long story short, if you see any weird leaf patterns, or slight wilting that progressively, but quickly, gets worse, you may want to consider looking into organic options for saving your plants (if you have the time). Around the farm, and moreso this year, it seems like a never ending fight to keep everything disease free.

On the bright side, all the hard work keeping the blights, mildews, infections and general pestilence away from the plants has paid off… Paul says we’ll be harvesting our first muskmelon very soon and the farm crew sampled the first ear of corn… oooh it was good.

Pics soon I hope…

A healthier lifestyle begins with eating better, and that means including more fruits and vegetables in your diet.  If you’re seeking the healthiest and freshest and best-tasting fruits and vegetables, look for ones that are grown right here in Michigan.

Local food is fresher, it tastes better, and it comes from farmland near you.  And because many fruits and vegetables can lose up to 50 percent of their nutrients in just five days’ time, buying locally grown food is a healthier choice.

Michigan food producers offer an abundance of high-quality fruits, vegetables, meats and dairy products.  Our state is second only to California in agricultural diversity, making Michigan a key component in the nationwide local foods movement.

To help introduce the public to all the different kinds of wonderful food we produce in Michigan, we partner with local groups like Michigan Food and Farming Systems to host farmers markets on the lawn of the State Capitol.  These markets showcase the wide variety of healthy and delicious Michigan food products.

The first farmers market will be next Thursday, July 22.  The second farmers market will be September 16.  And again, both these farmers markets will be held in front of the State Capitol.

If you can’t attend the markets on the Capitol lawn, try visiting one of the 200 community farmers markets across the state.  For a list of markets, go to the Michigan Farmers Market Association website at M-I-F-M-A.org.

That website again is M-I-F as in farmers-M-A.org.

When you purchase locally produced food, you’re helping to support Michigan farmers who provide beautiful and productive open spaces and habitat and who contribute to our tax base and employ local workers.

Michigan’s agri-food sector employs one million people.  It contributes more than $71 billion annually to the state economy.  Every year, Michigan exports more than $2 billion in agricultural commodities to other states, and another billion dollars worth to countries all over the world.

Buying local foods also boosts the Michigan economy.  If every Michigan household spent just $10 a week of its current grocery budget on locally grown and produced foods, it would generate almost $2 billion to circulate within our state economy every year.

So the next time you go grocery shopping, look for Michigan-grown blueberries, peaches, corn, tomatoes and other fruits and vegetables.  Not only will the food be fresher and healthier and better tasting, you’ll be helping your neighbors and your community and the Michigan economy.

So for a Pure Michigan experience, buy Michigan-grown and produced foods.

Thank you for listening.

URL to article: http://www.thegovmonitor.com/world_news/united_states/governor-granholm-promotes-michigan-agricultural-products-35770.html/print/

” The taste and Tour of Old Town is a progressive food sampler and loft tours, Saturday, April 10, from Noon-5 p.m.

Taste & Tour will offer tastes of authentic Mexican cuisine from Pablo’s Panaderia and Famous Taco, gourmet snacks from Carmel Corners and Cravings Popcorn, warm breakfast eats from Golden Harvest, sweet treats from Mama Bear’s Café and Pastry Palette, authentic Thai food from Thailand and pizza and chili from Grand Café Sir Pizza and Olympic Broil.

Taste & Tour of Old Town features tours of lofts not normally open to the public. Some lofts lived in and some available for rent, patrons can see and how these unique spaces make for great living in Lansing.  Patrons should check in at the OTCA office the day of the event for a map of tour locations, as they will not be announced until the day of the event.

Patrons have the option of sampling food and viewing lofts for $13 if purchased in advance, $15 day of, and loft tours only for $5. Tickets are available at the OTCA office, located at 1232 Turner St., Grace Boutique, located at 115 E. Grand River Ave., October Moon, located at 119 E. Grand River, and at Pastry Palette, located at 1216 Turner St, all in Old Town, Lansing, Mich. Tickets are available day of at the OTCA office as well.

Taste & Tour of Old Town is a fundraiser for the OTCA, which helps to continue its mission of revitalizing the Old Town district. It is also a great opportunity to introduce family and friends, who may be unfamiliar with Old Town, to the thriving businesses, hip living alternatives and delicious restaurants that contribute to Old Town’s growth and development.”

Amy at our CSA distribution in East Lansing in 09

The last day to sign up for the CSA is April 15- but there are still shares available for all share types. Hope to see you in May!