On the menu for tonight is a tasty Beer-basted Beef Mexicana. Basically, roast simmering in beer and salsa all day. (Jillian won't object bc the alcohol gets cooked right off). My house smells like a real cook lives here. Anyway, popped into the pantry to get my sweet potatoes to chop and add to the yummy-smelling stew, and blech--they'd morphed into purple mushy versions of themselves. Very much like I'd expect alien innards to appear in an Area 51 autopsy. They went right into the pre-compost-pile pile. (That's the place under the sink where all our fruit and veggie scraps go that my dear husband chops into bitty bits to add to one of our four composters so they'll break down eventually into something scrumptious called "compost tea"). So now to the business of finding something real and healthy to go with our roast in place of the sweet potatoes that are no more.
I wonder if you can freeze sweet potatoes until you're ready to use them? Wait, isn't that EXACTLY what our grandparents and parents did since they didn't have access to 24-7 in-season fruits and veggies? So it is, and so I will chop and freeze the fresh goodies on grocery shopping day and toss them in the freezer where they will stay safe and alien-goo free until time to add them to a recipe.
Until next time, may all your food be real, and may your real food not resemble alien guts.
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You can absolutely chop and freeze - at least that's what food network says. This is a great blog!
ReplyDeleteGot a tip from a farmer at the farmer's market this summer: Keep them in your fridge in the crisper/veggie bin. I used up some today that had been in there for a month.
ReplyDeleteAnd, Kate Gosslin needs to let go! Horrible. She's ruining the show!