These ground cherries are coming along nicely. When we lived in cultural backwater Watertown, N.Y., the “farmer’s market” (a.k.a. “cynical vendors selling store-bought produce and wares”) was a weekly source of frustration. One week, a vendor sold me what he said were tomatillos but what turned out to be ground cherries. Not knowing any better, I used them in a fresh salsa to top tostadas. What a revelation! The ground cherries complemented the rest of the salsa ingredients perfectly, yielding a sweet salsa that’s not as cloying as the mango or pineapple salsas you occasionally encounter.
