There’s a new place in St. Paul that’s making it easier for people to get farm-fresh foods and learn how to cook with them.

Mike Augustyniak and Natalie Nyhus talked to the folks at Good Acre and got some delicious recipes to share.

Ground Cherry Bruschetta

Serves 4


  • ¼ baguette, sliced half inch thick
  • ½ cup ricotta cheese (season with pinch of salt & pepper, optional)
  • 1 lb ground cherries
  • 8-10 leaves basil
  • 1 garlic clove, minced
  • ½ shallot, minced
  • ½ tbsp salt
  • 1 tsp black pepper
  • 2 tbsp olive oil
  • Reduced or regular balsamic vinegar, drizzled for garnish


Preheat oven to 350 degrees F. Toast baguette slices and drizzle with olive oil after toasted.

Spread ricotta on the baguette.

Mix ground cherries, salt, pepper, olive oil, garlic, shallot, and basil (chiffonade, thinly slice). Top ricotta with ground cherry mixture and a drizzle of balsamic vinegar on top and serve immediately.

Ground Cherry Clafouti

Serves 4


  • 1 lb ground cherries
  • 4 eggs
  • 1/2 cuo brown sugar
  • 1/2 cup flour
  • 3/4 cup milk
  • 1 tsp almond extract
  • 1/2 tsp lemon or orange zest


Preheat oven to 350 degrees F.

Butter gratin dish and sprinkle ground cherries in it.

Mix the egg, sugar, flour, milk, almond extract and lemon or orange zest until well-blended. Pour over the ground cherries. Bake for 20 – 30 minutes, until golden and lightly puffed. Serve warm with a dusting of powdered sugar.


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