Can She Bake A (Husk) Cherry Pie?

In some respects, the process of becoming a good eater is almost more fun than the actuality of being one. The road to good eating is paved with firsts--my first portobello mushroom, thick and savory, the piquant crunch of my first pickled okra, the vivid nourishing freshness in my first bite of kale. I may never be the National Geographic explorer to which I once aspired, but I fill my hunger for adventure in the kitchen and the fields. The more unusual the vegetable, the more unexpected the flavors, the more interested I become. As life goes on, however, it becomes harder and harder to surprise me with new tastes. Kohlrabi? I've eaten loads. Cherimoyas? I'm already a fan. I even managed to snag some Colombian fried ants this winter, thanks to a care package from Alina. Thankfully, even as my tastes expand and the realm of the yet-untasted shrinks, I savor my quirky comfort foods: Swiss chard gratin with nutmeg, melon and basil soup, and lemon-cilantro roasted sweet potatoes.

I wonder sometimes how my far-ranging tastes will be expressed in my own future farm. I am, as Andrew reminds me, a bit more daring than the average consumer, for whom eggplant is a walk on the wild side, rather than a seasonal staple. If I grow the unusual varieties and unorthodox veggies which send me into raptures, will I be able to convince anyone else to buy them? My characteristic enthusiasm may be contagious, but rare is the brave soul who has yet taken me up on my suggestion of chocolate-covered radishes (seriously--try it. The sharp, juicy crunch of a radish is perfectly mediated by the rich creaminess of dark chocolate. But then, what isn't improved by a dunking in cacao?) I plan to offer lots of free samples.

Husk cherries (aka ground cherries, uchuvas, or cape gooseberries) are the latest revelation in my quest for novel edibles. Enclosed in a papery shell like a miniature tomatillo, ground cherries hang from their low-growing plants like Chinese lanterns. Within the husks, the fruit resembles a golden marble with an tart, almost tropical flavor. Husk cherries are perfectly delicious on the own as a summer fruit snack, but if you're feeling fancy and want to truly impress, I recommend a ground cherry pie.

Husk Cherry Pie
adapted from the excellent Mennonite cookbook Simply in Season

for the crust:
1/2 cup white flour
1/2 cup whole wheat flour
1/2 teaspoon salt
1 t sugar
1/3 cup butter
3 tablespoons ice water

for the filling:
3 cups husk cherries, husks removed
1 tablespoon lemon juice
1/4 cup sugar
1/3 cup brown sugar
1/3 cup flour
1 teaspoon cinnamon
1 tablespoon butter

Prepare the crust: mix the dry ingredients together in a food processor, then add the cold butter, chopped into 4 or 5 pieces. Pulse the butter and dry ingredients until they resemble coarse crumbs. Add the cold water and pulse until the dough forms a ball. Remove from the food processor, shape it into a ball, wrap it in cling wrap and chill it in the fridge for at least one hour.

Preheat the oven to 425. Roll out the dough on a well floured surface until it lines a 9 or 10 inch pie pan. Prick the crust with a fork, cover it with alumnium foil, and blind bake it for 5 minutes. This will make the crust crispier.

Prepare the filling: Sprinkle a little of the sugar in the bottom of the crust. Mix the remaining sugar with the flour, the fruit, and the lemon juice. Pour into the pie crust. Sprinkle the top of the pie with the cinnamon and small daps of the butter. (I find that the golden berries are so pretty that a lattice crust is completely unneccesary) Bake at 425 for 10 minutes then reduce the heat to 350 and continue baking for an additional 25-30 minutes.

I´ll Have What She´s Having

I can pinpoint the moment when I relinquished any residual vestiges of picky eater-ness. I was in Turkey, traveling with four other girls, and we were dining at the home of family friends. I can´t remember most of the details of that feast (other than the fact that it was all indescribably delicious), but I do distinctly recall that one course featured whole artichoke hearts. I had spent the previous 18 years declining all things artichoke for no better reason than that they looked weird, but my desire to be a good guest overrode the force of my habit. I took one bite and I swooned from gastronomic delight. And I thought to myself, “My god! What other glories of the table have I been neglecting out of ignorance or fear?”

Ever since, I have made a point of trying any and all local delights, no matter how unusual. In Chinatown, I slurped my way through chicken foot soup, in London I tried jellied eels (actually not one of my most successful gastronomic adventures, but a good story nevertheless). Now that I’m in Colombia and happily ensconced with a host mother, I’m wolfing down Colombia´s “comida tipica” with daily delight.

I knew that I would love Luz Elena, my host mom, when her first order of business upon my arrival was to take me grocery shopping. We filled a grocery cart with fruits, vegetables, and the trappings of the illusive Saturday “Bandeja Paisa” (the Colombian version of Sunday dinner), and as we left the store she bought me a cup of freshly squeezed sugarcane juice. The sugarcane juice sealed the deal; I would go to war for this woman.

Ever since my arrival in Colombia, people have been bringing up bandeja paisa repeatedly and asking me if I have yet experienced the magic. It really doesn´t take much to get my hyped up at the thought of food, so by the time Saturday rolled around my anticipation had reached a fever pitch. After attending mass, Luz Elena and I made our way to the home of her 93-year-old mother, where I expected to eat prodigious quantities in the relatively calm company of a few close family members. Instead, upon my arrival, I discovered that I had stumbled into an unofficial, unexpected extended family reunion for Luz Elena´s cousins, nieces, nephews, children, and friends. Everything before had been merely an introduction, THIS was a Spanish immersion experience. I did my best to answer questions about my journey and my hometown, and what I liked best about Medellin. I received unreasonably generous compliments about my Spanish (the fact that I frequently had to ask for them to be repeated, but slower, ought to give an idea of my hosts´over-kindness). Eventually, we migrated to the tables, and the feast began.

We began with a simple bean soup, sopa de frijoles, which I laced with avocadoes. We followed the soup with rice, salsa, carnida molida (cooked beef that has been finely shredded), chorizo sausage, fried plantains (both the sweet, mature ones that cook down like bananas foster and the immature green ones that fry up like potato chips), chichorones (heavenly bits of fried pork skin that melt in your mouth with a entirely misleading suggestion of airy lightness), and of course the ever present arepa, Colombian corn cakes. All the while Spanish was flying thick and fast—jokes cracked, stories related, congratulations and condolences offered all around. I was content to be a quiet member of this gathering, the adopted gringa for the afternoon whom everyone silently welcomed even as they talked past her at 500 words per second. After dinner someone brought out a tub of ariquipe, a caramel dessert made according to the family recipe. I found myself eating the ariquipe with the same helpless craving with which I attack peanut butter. Eventually you give in and start eating it by the spoonful rather than the serving. Colombians, I have learned, generally eat the largest meal of the day for lunch, and after Saturday I could see why. I needed the better part of the day (spent wandering the grounds at a gorgeous country house, to be chronicled shortly) simply to digest my meal.

Now, I have not yet made any of this myself. But I purchased a bag of arepa flour tonight and I am working up the courage to reenter the kitchen after the disastrous experience of my wild yeast bread. So, “good Lord willing and the creek don´t rise” (as we say in Georgia), I will soon be bringing the secrets of Bandeja Paisa to any other good eaters out there who also travel with minds and mouths open.