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Pandemic Pizza: Part 38 of 2022

Submitted by Bethany on Wed, 10/26/2022 - 14:14

It’s that time of year when the weather is a roller coaster. It was a record low on Monday night, 22 degrees. And a record high on Saturday of 82. So the weather dictated our time in the kitchen this week.

Monday in the Kitchen with Matthew (Soup weather): White Chili…garnished with white cheddar cheese, sour cream and jalapeños then served with Creamed Corn Muffins.

With a hard freeze predicted on Monday night, 22 degrees, Roy picked all of the green tomatoes and Matthew and I washed and cut them up.

The next question was what to do with all of them. I did get some ideas from this website… 

Tuesday in the Kitchen with Matthew: Green Tomato, Black Bean & Corn Chili garnished with cheese, sour cream and jalapeños. (Two pounds of green tomatoes down!)

Also on Tuesday… Spicy Green Tomato Salsa. (Two more pounds of tomatoes = 3 pints and 1 half-pint)

Wednesday… Green Tomato Pizza/Pasta Sauce (Eight pounds of tomatoes = 18 half-pints) and Fried Green Tomatoes for dinner. (Two pounds of tomatoes)

Friday… Green Tomato Relish (three pounds) and Green Tomato Jam (three & a half pounds)

Sunday evening… Green Tomato soup (the last two & a half pounds of tomatoes)…roasted tomatoes, garlic & onion with fresh basil, cream and Parmesan cheese served with grilled cheese.

On Wednesday, Matthew was also busy with Special Olympics District Bowling and he took Third Place.

And he went to an apple orchard Wednesday evening.

Some more time in the kitchen…

Thursday in the Kitchen & on the Grill with Matthew: Apple & Brown Sugar Maple Brats, Bavarian Sweet Kraut with apples & onions and hot German Potato Salad.

Friday Pieday: Wolfgang Puck’s California Style Thin Pizza Crust…topped with non-traditional toppings…peanut sauce with garlics-ginger-lemongrass, mozzarella, chicken, artichoke hearts, red onion and goat cheese.

Sunday’s Creation: Green Tomato & Prosciutto Pizza…pan crust topped with oregano, green tomato pizza sauce, Parmesan, white cheddar, prosciutto, red onion and mozzarella.

A busy week!

Now to come up with ways to use all of the bounty of the green tomatoes!

See you next week!

~Peggy Palmer-Johnson