Like a tiny paper lantern concealing a golden jewel, the ground cherry has a pleasantly mild flavor, which I can only describe as a cross between a sweet tomato and a cantaloupe, with a surprisingly subtle vanilla undertone. Quite delectable.

Well, the wind is really starting to pick up as Hurricane Earl blasts his way towards our sea-bound little province, and while the air is thickly humid and our house is still sweltering in the midst of this tropical anomaly, it is pretty likely that summer will soon come to a close — on the calendar, in the air, and on our plates.

Yes, it can get expensive feeding your family organic, whole, healthful food, but you don’t have to break the bank in order to do so. Baking and cooking your own meals and snacks is s far more cost-effective way to eat well. And I don’t know about you, but I’ve had it with paying $7.99 for a 500g bag of organic granola.

One word? Heavenly. Our weekly CSA food box with Taproot Farms contained the most lovely peaches (from sister farm, Noggins) this week, but for some strange reason my hubby isn’t a huge fan of peaches – a lesson I learned when a peach cobbler I made went to waste. So this time I decided to experiment a little and whip up a dessert that would incorporate the peaches, in disguise.

Apple crisp is a favorite across many households and generations within my family. And as the air cools off as we march along toward Autumn and the harvest,  this cozy dish seems like the perfect treat, with fresh, organic apples from Nova Scotia’s Annapolis Valley, and spices of cinnamon, allspice, and the tiniest dash of ginger for that warm, comforting feeling. I adapted this recipe from my mother’s by adding some spices and melting the butter for the crumble topping.