I was really excited about my CSA this week. An heirloom tomato, an extra basket of cherry tomatoes (for which I swapped my swiss chard), beets for borscht. Sure, there was an unfortunate amount of turnips, but, hey…
Then I noticed the extra green cardboard container, the sort that held cherry tomatoes. Those were not cherry tomatoes. “Hmm,” I thought. “Maybe they grew baby wasps’ nests for this week.” Oh well. I packed them away and decided to figure it out later.
Thanks to the advice of facebook friends, I learned that these curious pellets were, in fact, cape gooseberries. Apparently these little fruits can be used in tarts, jams, pies, or eaten straight up. And since I didn’t seem to have enough to do anything to elaborate with them, that’s just what I did.
Cape gooseberries, it turns out, are sort like crack. I’m not sure I entirely love the flavor—they are sweet, but with a peculiar tartness or something that’s hard to identify—but something about unsheathing each tiny ball from its protective husk makes you want to eat them as vigorously as possible.
Wikipedia says they are good in fruit salads. Maybe if they give me more next week, I can keep them long enough to put them in something before I cram them into my mouth.