Extending the life of your root vegetables

I am sure many of you out there probably already do this or thought of this, but here it is...

Alot of the root vegetables, such as onions, potatoes, leeks, carrots, celery and so on, we buy come in bundles or packs of a larger amount (usually around 1,2,3 or even higher lbs). And if you are like me, you usually cut whaty ou need, let the rest sit and before you know it, you reach for it and it gone bad. However it would be soo easy to prevent that wit ha simple step. Take onions for example.. we all hate cutting them cause they tend to make our eyes water, but once we start, well they are watering already, so why not go ahead and cut the whole 2 or 3 lbs of onions you bought, instead of the 1 or 2 onions you need for your recipe? Cut your portion for your recipe first and set aside and then while your eyes already suffer, take the rest of the onions, peel and slice them and put them in a freezer bag, push all the air out, seal and store in the freezer. This has  a double good effect,. First, it will safe you alot of time the next time you need onions, because even if yo9u need them diced, the onions rings or slices are quickly diced and even more so, the frozen state of the onions kills the enzyme that makes your eyes water, meaning when you prepare the frozen onions the way your new recipe calls for, your eyes won't water. You might now say thaty ou buy onions loose and rarely a large amount, fine.. but what about other root vegetables like leeks, celery, carrots that you usually can not get loose, but only in a bundle? These can be pre-cut and stored in the freezer just as easily, your only  important thing to keep in mind is not to do it with water retaining vegetables such as tomatos or cucumbers, they will get destroyed, but others keep up to 2,3 months like that in the freezer, as opposed to 3,4 days outside of it. So it safes you time in the long run and money because you can buy in bulk (which is usually cheaper) and because you throw less out.

So to re-cap in a few short sentences..

- peel and cut all the vegetables in a bundle (or multipound pack) at once
- store the portion you do not need in gallon or quart sized freezer bags (depending on amount and how you want to divide them) in your freezer
- this cuts time (for future prep) and money (frozen veggies keep up to 3 months and you throw less out due to spoiling)