Overheard on the Home Cooking Board

Published on Thursday, August 18, 2011, by Caitlin McGrath / Edit Post

"Tasty little things but really sort of a beside-the-point fruit. I have a friend who has so many that she freezes them to use all year. Unfortunately no dish is safe from her inclusion of ground cherries and let me tell you there are places where they should not go. I prefer to just eat them in the garden and be done with it." - Nyleve on ground cherries

"Whatever recipe you use, put in a handful of sweetened coconut (maybe even a heaping 1/4 cup). The amount will depend a little on your recipe, but the idea is to add just enough so that they don't taste like coconut cookies. It adds moisture, chewiness, won't ruin any crispiness and an undefined extra 'yum' factor. Run a knife through the coconut if you want smaller pieces, the bagged stuff tends to be in large shreds." - mlou72 on oatmeal cookies

"As much as I love to eat my tomatoes fresh from the garden with nothing more than a knife and some salt, I'd consider it an absolute waste to only eat them raw. I mean, what's the point of having peak ingredients if you're not going to use them in every preparation that you can think to try them in? I've made sauces, chili, soup, salsa, gumbo, etc. with heirloom tomatoes and look forward to making more over the next couple weeks." - MGZ

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