Local organically grown ground cherries, small golden fruits related to the tomatillo, each wrapped in its own papery husk. The husk forms from the flower's calyx and stays on the fruit even after it falls to the ground when ripe, which is how the plant gets its name. Inside, the flesh is sweet and slightly tart, often described as a cross between a pineapple and a tomato, and holds tiny edible seeds much like its tomatillo relatives. Eat them raw straight from the husk, toss into fruit salads, or cook down into jam, pie filling, or a savory salsa. Pairs well with lime, vanilla, cinnamon, and soft cheeses.