Dateline: Piedmont, CA, October 2, 2010. Fall is here, at last. The young children across the street have begged their parents to string up holiday lights with jack-o-lanterns. (We love them – the parents and the children, that is – anyway.) In less than two months, baking for The Big Holiday Month will have begun in earnest. It’s time to make that mincemeat-like stuff I adore, which I don’t call “mincemeat” because it doesn’t include any meat. My new favorite recipe for it is made with apples and green tomatoes. To my knowledge, green tomatoes are one of the few produce items you can only get when they actually are in season. And, perhaps fortuitously, their season here ends at precisely the time that I should be making this anyway. It needs a good 8 weeks to mature. I’ll be posting in early December a number of great recipes for using this. Stay tuned.

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