Sometimes we find things at the farmers market that range from somewhat unfamiliar to "what the heck is that?" And when we find out what it is, it begs the question: "What do you do with it?"

The EarthDance booth at the Ferguson Farmers Market is currently featuring ground cherries, aka husk cherries, aka physalis (or at least one form of it). We've also spotted ground cherries at the Land of Goshen market in Edwardsville.

Molly Rockamann, founding director of EarthDance, said she planted ground cherries this year in part because of their novelty.

"You can also see why I liked the name," she added. The varietal EarthDance grows is called "Aunt Molly's."

The unique flavor of the ground cherry has been described as sweet and citrusy or lightly acidic, but it has also been compared to a cross between tomato and pineapple. We think they taste a little like a gently sweet fruit candy touched with vanilla.

They should be ripe when they fall (still in the husk) from the plant, but they also shouldn't be eaten when they're still green — they ripen to a golden or orange yellow. They'll continue to ripen in the husk and they store well.

Ground cherries are most often used in preserves and pies. But because they're relatives of the tomatillo, we thought it would be interesting to use them in salsa.

In addition to ground cherries, this week at local farmers markets you'll find tomatoes, tomatillos, potatoes, corn, carrots, okra, brussels sprouts, crowder peas, peppers, squash, onions, eggplant, cucumbers, leeks, beans, peaches, watermelon, cantaloupe and apples.

Produce source: Ferguson Farmers Market