A couple days ago I blogged on tomato pie, and included pics of nice ripe, red, just-picked tomatoes from our garden. Well, this morning I made a green tomato pie; it's still baking so I've no idea how it will turn out. Yesterday morning we picked all the tomatoes, both red and green, from all but two of our tomato plants. The season is nearly over. The vines are now shredded and have become part of the compost pile. Such is the pattern of farmlife. Nothing goes to waste and nothing is unimportant.
No wonder Jesus made so many analogies to agriculture in His teachings. In the big picture, all of life has the same patterns as agriculture. Life and death. The importance of details. Reaping and sowing. Preparing good soil to get a good harvest. Watering with the Word...
But, I digress. Autumn is clearly around the corner. The Summer crops are giving their last hurrah, a few leaves are beginning to turn yellow, red, and orange. CassPurr is actively shedding his fur, growing in a new, thicker coat for Winter. And, I am baking a green tomato pie. (Recipe below)
Amish Green Tomato Pie
9 inch Double Crust
3 Cups Green Tomatoes, sliced thin
1/2 Cup Brown Sugar
1/2 Cup Molasses
1/2 Cup Water
2 Tbsp Flour
1 tsp Cinnamon
1/4 tsp Nutmeg
Prepare for 9-inch double crust pie.
Preheat oven at 350 degrees.
In a bowl, place 3 cups sliced green tomatoes; cover with boiling water; let set
10 minutes. Drain; put in pie shell. Add brown sugar, molasses, water, flour, cinnamon,
and nutmeg. Cover with top crust.
Bake at 350 degrees, 45 - 60 minutes.
*** If you don't like molasses, you won't like this pie! Opt for fried green tomatoes, or, wrap your green tomatoes in black & white newspaper; they will ripen. Check them once a week for ripening... Two years ago, we had tomatoes up to December!!!
Shalom, y'all. Twyla