Pioneer Woman at Heart

We are leaving tomato season with a bang! Our once (or twice) a year green tomato cake !   Love this!  Mmmm!  I am lucky to get enough green tomatoes to make this once this year.

Yesterday was a busy day again.  I can see more of the kitchen table top, and we can actually sit and eat there.  Some of us anyway.  I had two crock pots going, while another batch of green tomato chutney (the one with raisins) simmered.    ...and all while the laundry went on the line.  It was still a dark, dreery, cold day.  However, it was windy.  We tasted the chutney on the turkey breast that was cooking with sweet potatoes and onions in one crock pot.  Delicious!

I had my own sous chef yesterday, so I got a lot done by 2pm.  Hubby was my chopping helper and enjoyed it actually.  I told him he needs to hurry up and retire. I kind of like having him at home. I roasted the last two pumpkins for making pumpkin butter - delicious!!!  One container for the fridge, and two went into the freezer. We'll use it to top waffles, pancakes, oatmeal, biscuits, toast and more.  Maybe use it in a dessert if the need arises. 

I brought in 17 # of green tomatoes before our fr ost , so I canned a simple green tomato chut ney.   There are so many recipes, I just wanted to try a simple one first.  It filled 6 half- pin ts (trip l ed recipe) , so I hope it's tasty.  This came from the book "Foolpro of Preserving ."  I t appears I could have thickened it just a bit more, but it was already sticking to the pan . What was next?

Tomato-Herb Jam.  I just couldn't help myself.  I had just enough ripe tomatoes to make this, so I did.  It's a first time recipe.  Another BHG recipe. Unlike tomato-basil jam, it uses zero pectin, and simply sugar.  It's more of a sauce than a jam.  They call it "adult ketchup" because you use a bit of pinot grigio to make it.  Now I have this opened bottle of pinot that is chilling for dinner.