If you get started now, as Steve suggested, you should be able to get a lot of ground cherries by the end of summer. Note: the cultivar Mary’s Niagara fruits somewhat earlier than the others, and is good for shorter seasons. There are some habit/fruit size differences among P. pruinosa cultivars, but all taste the same and all, when healthy, are productive.
Ground cherries have very few problems (though, being the lucky fellow I am, I encountered one—though seem to have solved it). A golden ripe ground cherry is, to my palate, one of summer’s pleasures. And they make superb pies (one of my favorites!) and preserves as well.