Frost has finished off my home kitchen garden, and that’s OK. I was really tired of tomatoes after a prolific season, but I was still silly enough to collect the green tomatoes that remained after the plants died.
Those green tomatoes, and about two dozen apples from my tree languished in bowls for weeks until this weekend past when I finally got around to making mincemeat. With Thanksgiving nearly upon us, and expecting a small group of college students hailing from around the world, I thought a traditional mincemeat pie would be in order.
Actually, traditional mincemeat pie contains meat and suet (fat). I’ve never liked the stuff, but can tolerate it. Several of our guests this year are vegetarians. They won’t eat the turkey or the stuffing I cook in the turkey, and they most definitely would not eat traditional mincemeat.
Fortunately, green tomato mincemeat actually tastes good. Some recipes suggest that you add suet when you make it, but thank goodness you get an excellent product when you use only tomatoes and other fruits. I made a video that shows how to assemble the mincemeat and to can it. You don’t need to can the mincemeat if you’re going to use it right away; store it in the refrigerator for up to a week, and use about a quart to fill a pie shell.
As I said: I’ve never been a fan of mincemeat. I’m a fan of this stuff. I’ve actually filled a small bowl with it and snacked on it happily at my desk. I’m looking forward to having a slice of pie on Thanksgiving. Prepping the fruits for the mincemeat could take about an hour, and cooking takes another three to three-and-a-half hours. Canning, if you heat the water in the canning pot as your mincemeat finishes cooking, adds another 20 to 30 minutes to the cooking time (process filled jars for 20 minutes).
Here are the ingredients you’ll need to make your own green tomato mincemeat:
The video runs just over 6 ½ minutes. If you make up a batch, please let me know how it comes out:
My home kitchen garden is shot. We’ve had some frost and we’ve had a few deep freezes. This year, I felt no panic about frost; I’ve been overwhelmed with tomatoes and chili peppers so I was kind of looking forward to a night cold enough to shut it all down.
On the morning after that night, I shot a few photos. They capture what I love about the first frost in my home kitchen garden.