So gettin’ to today, hope everyone is having a great start to the weekend!
I woke up bright and early and made it to the Farmer’s Market before the rain rolled in (it’s lookin’ pretty ominous out there :/) and got the grocery shop done too… A+ for productivity for this gal. And now I have plenty of time to relax and workout before the wedding this afternoon 🙂
Let’s start with the quote of the day, courtesy of The Man: “THERE’S A TREE IN OUR REFRIGERATOR?!?!”
Hahahaha I literally burst out laughing at this one… gotta love him. This tree he was speaking of was this
Today’s superstar — the sweet potato!!!
almost twice the recommended daily allowance of vitamin A
42 percent of the recommendation for vitamin C
four times the RDA for beta carotene
when eaten with the skin, sweet potatoes have more fiber than oatmeal
all these benefits with only about 130 to 160 calories!
How to pick ’em out?
Find firm, medium-sized potatoes with tapered ends
Avoid ones with blemishes, sprouts, or any sign of decay
How to store?
- keep for several weeks when stored outside the refrigerator in a cool, dark and dry place
- scrub well before using (bake at 350F for 30-45 min or boil 20-30 min for mashing)
- Sensational stuffed spud courtesy of Lauren over at Say What You Need to Say
So there you have it — 3 new fall veggies that I have learned more about than I ever knew and I hope that it has been helpful for ya’ll too! I decided to incorporate each and every one of these into the week’s menu…. which I want to give you a sneak preview at 🙂 A few things are still tbd, however the structure is there!