Check out Organic Gardening Magazine’s feature on the Vetri Foundation and our work at Cristo Rey Philadelphia High School. VFFC Chef Tia McDonald was challenged to create several recipes using OG Magazine’s test garden vegetables, including heirloom tomatoes and ground cherries. Chef Tia incorporated these interesting and local veggies in to kid friendly items that could be served in the lunchroom or at home!
Sage Roasted Turkey with Ground Cherry Marmalade
Vetri Foundation’s Tia McDonald’s exclusive recipe
- 2 pounds boneless, skin-on turkey breast
- 8-10 sage leaves
- Salt and pepper to preference
- 2 tablespoons grapeseed oil
- Ground Cherry Marmalade (see below)
Preheat the oven to 325° F. Rub the sage leaves, salt, and pepper under the skin of the turkey breast until well coated; then rub the outside of the skin with the oil. Place on a baking sheet, skin side up, and roast for 11/2 to 2 hours or until the internal temperature of the turkey reaches 165° F. Baste occasionally. Remove from the oven and allow to rest at least 15 minutes before slicing. Slice thin and serve with Ground Cherry Marmalade.
* Makes 4 Servings
Ground Cherry Marmalade
- ¾ pound ground cherries, husks removed (about 1¾ cups)
- 1 ¼ cups water
- 1 ½ cups sugar
- 3 limes, zested, pith removed and chopped
- 2 shallots, chopped
- 1 1-inch knob of ginger, chopped
In a medium saucepan over medium heat, combine the ground cherries with the water. Bring to a boil until the berries begin to burst, about 10 minutes. Add the sugar, chopped limes and zest, shallots, and ginger, and reduce the heat to simmer. Continue to simmer for 45 minutes, or until the mixture begins to thicken. Remove from the heat and allow to cool slightly. Transfer to a food processor and pulse until well combined.
* Makes 1¾ cups
Photography by Andrea Monzo
Originally published in Organic Gardening magazine, February/March 2014