Friday, July 28, 2017

Fenton Friday: Great Ground Cherry Crop

Sometimes an afterthought in the garden turns out to be your best performer.

For example, these Ground Cherries (Physalis spp.).

This year, I let a few re-seed in one spot at the front of my plot and in another spot I planted 3 scrawny, unwanted seedlings I got at the end of a plant swap. Neither patch was given much attention. I weeded a bit and threw some water on them when I did so around the neighboring plants, but I pretty much forgot these were there. This week, all the plants are booming with fruits and I may even have enough ripening at once to do a real recipe with -- like a jam or sauce. Please share your recipes, if you have some!

On a side note, am I the only one annoyed by the making up of new names for marketing edibles? Between Ground Cherries and the Mexican Sour Gherkin (Melothria scabra), I think I may have seen 10 different monikers for each floating around. It is hard enough keeping common names and Latin names straight, but throwing just straight up new nonsense names like Goldenberry and Cucamelon in the mix is highly irksome. 

By the way, you can find out all about sourcing and growing Ground Cherries in our September 2014 back issue of Washington Gardener Magazine posted here.

How is your edible garden growing this week?

About Fenton Friday: 
Every Friday during the growing season, I'll be giving you an update on my community garden plot at the Fenton Street Community Garden just across the street from my house. I'm plot #16. It is a 10 ft x 20 ft space and this is our 6th year in the garden. (It opened in May 2011.)


  1. I used ground cherries all the time for pies and cobblers when we lived in Rwanda. Just toss them whole with a little sugar and butter pieces and top with the pastry.

  2. Thanks, Cindy - maybe I'll try doing a few little tarts that way.


Featured Post

Gifts for Gardeners ~ Gardening Gifts ~ Cool Gardening Gift Ideas

Today is Amazon Prime Day, so I thought I'd again share the garden products I use almost every day. These are the tried-and-true w...