Forage’s Chef Cat Castaneda Talks Goldenberries & Kinilaw

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Cape Gooseberries
Goldenberries, also known as cape gooseberries, are in season now. Find them at your local farmers’ markets. (Photo by Gillian Ferguson.)
Chef Cat Castaneda at Forage.

This week at the farmers’ market, we ran into Chef Cat Castaneda of the popular Silver Lake neighborhood eatery, Forage. We found her stocking up on goldenberries (also known as cape gooseberries or ‘Pichuberries’) grown by Eric Broburg of Edulis Gardens, a sustainable small farm located along California’s Arroyo Grande just north of Pismo Beach.

These little beauties resemble miniature tomatillos at first glance, but peel away their papery-thin husks, and inside you’ll find the cheery orangish-yellow of this surprisingly versatile superfruit. Similar in size to blueberries, goldenberries are packed with antioxidants and vitamins but with a brighter, fruity flavor and tiny edible seeds. They’re perfect for snacking on raw or using in cereal and salads. They’re also high in pectin, which makes them great for turning into preserves and/or baking into pies and cobblers.

Curious to know what Cat was going to do with her stash of goldenberries, we followed her to Forage to find out. There, Cat combined her gooseberries along with passion fruit pulp as a lovely accent for kinilaw, a Filipino version of ceviche that uses coconut vinegar instead of citric acid to cook the red snapper. Altogether, it’s a fairly simple recipe that highlights the best of seasonal produce and fresh ingredients. We love that.

Forage - Kinilaw
Chef Cat Castaneda uses goldenberries for Forage’s Red Snapper Kinilaw, a Filipino-style ceviche made with both coconut vinegar and coconut milk. (Photo by Camellia Tse.)