Needing to eat some of the physalis (groundcherries) that have been accumulating in the kitchen, I was looking around (in my head) for an idea. I wondered how they would be with some raw lacto-fermented sauerkraut. It seemed to need something green so I added dandelion greens and parsley. Now, what to do for a sauce? None of my ideas seemed right so I tasted it without any but no, something was needed to tie things together. Finally I settled on a spoonful of hemp oil and bit of coriander seed. Not bad, but could be better.
We have two varieties of this plant growing in the greenhouse. One self-sowed from last year and the other was given to me in a plant exchange. I remember my grandmother growing them outside in her Pennsylvania garden but here in Brittany we don’t get the heat and it’s often damp. I like this climate except for growing tomatoes.