Tuesday, November 8, 2011

Holiday Plan: Food Storage Week.

Huh.  Maybe I just rock (I'm sure in a moment I'll find something to humble me--please don't try to help...), but I went to the plan page http://christmas.organizedhome.com/houseworks-holiday-plan/2011/food-storage-week to see how far behind I was, given I was working on canning and getting baby clothes ready rather than what I deemed the usual getting ready for the holiday's fare.  And guess what?!?  It's food storage week!!  And last week was cooking space week, and I'd spent the week preparing to can, gathering spices and such.  Ha!! 

Green Tomato Pie

Whew!  Where have we been?!?  Here, there, and everywhere.  And I'm in the process of canning all the fruit I froze because I thought I was too busy to can it over the summer (ha!  what on earth made me think I'd get less busy with a baby on the way?).  To top it all off, I want to get done before the two little ones that have already entered the world (ages 6 & 3) get their tonsils taken out in a week and a half (yes, right before the other munchkin is supposed to come!). 

One of the projects I finished was turning all the green tomatoes from the yard into pie filling.  My friend, Carrie, told me she made these for Thanksgiving last year, and they were enjoyed.  We had a lot of green tomatoes.  I have to be honest...I wasn't a huge fan, nor were the kids...but, it's made, and it's not a horrible flavor...just not my favorite.

I used green cherry tomatoes...hard to slice thinly as the recipe suggests.  Perhaps that's why it wasn't as amazing as when my friend makes it.  She uses large tomatoes.

  • 1 1/4 cups brown sugar
  • 2 tablespoons flour
  • 2 tablespoons tapioca flour
  • 1 teaspoon lemon juice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 5 green tomatoes, or enough to fill pie crust, thinly sliced