The only thing green in my garden is a few greens, of course, and the hardiest cole crops.
That’s why I’m glad I took the time to store some extra garden produce in the freezer late last summer.
The past weekend’s wintry weather left me craving veggies, so I pulled a bag of frozen corn and a bag of sliced green tomatoes from the “deep freeze” this afternoon.
I sautéed the corn in a little bit of butter and oven-fried the green tomatoes.
I chunked up some white potatoes, sweet potatoes, an onion and a head of cauliflower, tossed the mixture in some olive oil, then salted and peppered it good. I spread it all on a cookie sheet and slid it into the oven to roast at 400 degrees.
Roasted root vegetables are unbelievably sweet and good after they caramelize in the oven.
I baked cornbread sticks along with the vegetables.
The cornbread sticks were tasty with the meal and even better spread with butter and homemade pear sauce as desert.
I can’t say that I missed the meat at all.
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