Yellowing broccoli and soft potatoes

summerlady_2

I have had a horrible virus and was off my food and haven't cooked much in the last 10 days. I have a head of broccoli going yellow and a bag of potatoes which are going a bit soft.


The broccoli doesn't look very appetising, but some of it is still green - should I just use the green bits? Whatever I do, I could not eat it all in one day.


I would like to use the potatoes for roasties tomorrow, and could make some wedges etc for the freezer (cut, boiled and seasoned) - will they still be okay?


My poor tomatoes are past their best too but I can roast them.


I have been living off (homemade) soup so I have survived.

elsien

For me the potatoes would be ok but not the broccoli. I've found that when it's on the turn the bits that are still green go yellow when cooked which I find too offputting to want to eat.
I don't think it'd hurt you, it just wouldn't taste very nice.

LameWolf

I hope you're completely over your virus - there seems to be some rotten ones going around lately.

Potatoes - if they're just a bit wrinkly-soft as opposed to squishy-and-revolting-soft, and don't have any nasty smell to them, they'll be fine to roast. And trust me, if they're going off, the smell is very distinctive, you won't mistake it.
And of course you can use past-their-best spuds to thicken soup - but I expect you know that.

Can't help with the broccoli I'm afraid, got no experience with aging greens, but hopefully someone will be along soon who can advise.

greenbee

Broccoli will be fine for soup