Next week we are going to be out of town, so of course, this week is the week that I have two largish orders for custom cakes, a bushel of tomatoes to deal with and 75 lbs of fruit coming on Saturday.
The cakes are easy–they require a bit of work, but should come together smoothly and almost without thinking. That’s my job, after all.
The fruit, 50 lbs of apples and 25 of pears, will probably keep just fine in the cool basement for the 5 days we will be gone, so long as the cat doesn’t suddenly develop a taste for tree fruit. I just hope those raccoons don’t figure out how to get in the house…
The tomatoes, on the other hand, can’t wait. It’s been very rainy here this week so they all had to come in out of the downpour one way or another. There were about 10 lbs of green ones, 5 or 6 lbs of ripe ones, and a couple of lbs that are halfway in between. Those ones, I don’t know what will happen to. And I’ll have no problem getting rid of most of the ripe ones. Even Lilli eats at least a tomato a day.
But the rest, I found uses for with just a little bit of research and brain power.
I made tomatoes 5 ways this week, over the course of 3 nights.
First, I put up 4 quarts of green tomato mincemeat, made with honeycrisp apples and some asian pears I helped harvest from a neighborhood tree last week. Plenty of currants and spices, some lemons and sugar, and sometime this winter this delicious mix will meet it’s match in philo or pie dough.
Next, I started a couple different batches of green tomato pickles. One that needed 24 hours; and one only 12. One that had curry seasonings and mustard and sugar; one that was laced with garlic and mint and basil and chili. One that is a simple refrigerator pickle and one that needed to be processed. I think the 2 probably couldn’t be much more different from each other, but each will be much appreciated in their own way.
Wait, let me take a step back. The very first thing I did, even before the mincemeat, was start some oven dried tomatoes. And tonight I finished that project, a tomato pesto that I borrowed from Ashley Rodriguez who writes one of my favorite blogs, Not Without Salt. I have never met a recipe from her that I didn’t like, so while I didn’t have time to test out this particular one beforehand, I knew it would be great. I decided to make a much larger batch than her original recipe calls for, because of the amount of ingredients I had. I altered it a bit also, so that I could freeze it and use up what I had instead of procuring new things.
Drying the tomatoes turned out to be a frustrating thing for me, because I lack patience. They took much longer than I thought they would, so I got them most of the way there and then gave up. I figured since they weren’t being kept as a dry ingredient anyway, it wasn’t a big deal.
The pesto turned out amazing, but, as with all things gooey, the pictures did not. Especially not in my night kitchen.
|Chatting with the cat.|
Green Tomato Mincemeat
makes 4 quarts
4 quart jars full of whole green tomatoes, rinsed
4 cups currants or raisins
2 lemons seeded and chopped up fine in a food processor
2 quart jars full of apples or apples and pears, quartered, skins removed, and sliced thinly
1 tbsp cinnamon
1 tsp ginger
1 tsp allspice
2 tsp salt
2 cups brown sugar
2 cups white sugar
A note about the fruit measurements. To measure the tomatoes, I packed them into a quart jar as I cleaned and de-stemmed them, stopping when I got to 4 jars worth. For larger tomatoes, I halved or quartered them to make more fit, but there was quite a bit of space in between the them, so don’t worry about packing the jars too full. For the apples I filled the jars as I sliced the apples, and for these I did pack them in rather tight.
And in case you didn’t see this floating around the internets, here’s my real motivation for canning and preserving: