grow | chard/silverbeet

By MEREDITH KIRTON

Silverbeet, or Rainbow chard as the coloured stemmed versions are known, is one of the most versatile crops the home gardener can plant.  It can be eaten raw, finely sliced into a slaw, or cooked, or wrapped around rice and veggies like a dolmades, still holding its shape.  In the garden too it’s supremely adaptable, coping with all climates Australia can throw at it, and living for a few seasons in many zones, giving up tasty leaves tirelessly for many months.

Plants can be sown or planted out as seedlings from punnets, and you’ll notice if growing your own from seed that actually a few plants will germinate, as it’s a conglomerate seed.  Soaking them for a few hours will improve your strike rate too, and, like most leafy veggies, the trick to it is to grow it quickly, with regularly feeding and water promoting the juiciest growth.

A dozen plants is enough to feed a whole family, and you pick the outside leaves a few at a time, always leaving a clutch of at least 4 in the centre from which to regenerate.  Keep any flowers pruned off.  They grow best in full sun, but will like some shade in the afternoon, especially over summer in warmer areas. A rich, free draining soil is ideal.

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

harvest | chard/silverbeet

By MANDY SINCLAIR

Storage:
Whilst silverbeet is a hardy vegetable when growing, once picked is not quite as robust. Trim stalks and store refrigerated in a plastic bag for up to 4 days.

What to do with glut

• Freeze:

Wash, trim and roughly chop silverbeet and chard leaves. Blanch in a large saucepan of boiling salted water for 1-2 mins, until just wilted. Drain and run under cold water until completely cool. Drain again and press out any excess moisture. Transfer to an airtight container or clip lock bag and freeze until ready to use. Can be frozen for up to 3 months.

• Preserve:

Spinach puree

Preheat oven to 180C or 160C fan. Place a whole knob of garlic in a small baking pan and drizzle with a little oil. Bake for 30mins. Set aside to cool. Blanch 100g baby spinach leaves and 100g ruby chard leaves. Drain and rinse under cold water until cool. Drain again, pressing out any excess water. Transfer to a food processor. Squeeze garlic from cloves and add to spinach with 75g toasted pine nuts and 1 tbsp lemon juice. Process until finely chopped. With the motor running, add ¼ cup extra virgin olive oil and process until smooth. Store refrigerated, in an airtight container for 1 week or freeze for up to 1 month.

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

cook | chard/silverbeet

By MANDY SINCLAIR

Best ever spinach & ricotta pie

2 tbsp olive oil
2 onions, finely chopped
1 bunch silverbeet, trimmed, washed, shredded
100g ruby chard leaves
200g fetta, crumbled
125g ricotta
2 eggs, lightly beaten
7 sheets filo pastry

1. Heat oil in a large frying pan on medium. Cook onion for 5 mins, until golden and very soft. Add silverbeet and cook, stirring for 5 mins, until soft. Season well, remove from heat and stir through chard leaves. Set aside to cool.
2. Preheat oven to 200C or 180C fan. Lightly grease a 20cm springform pan. Add fetta, ricotta and eggs to spinach mixture and mix to combine.
3. Spray 3 sheets of filo with oil. Fold each sheet in half and lay over base and up the sides of prepared pan. Spread half of spinach mixture over pasty. Spray 2 sheets of filo and fold into quarters. Lay over spinach mixture. Spread remaining spinach mixture over pastry. Spray the remaining 2 sheets of filo with oil and fold in half. Lay over spinach and fold in edges to enclose filling. Bake for 40-45 mins, until crisp and golden.
4. Serve in wedges with salad and lemon wedges.

Serves 8

tip ….
Use any variety of spinach that you wish, English, baby leaves, chard and silverbeet. Wash leaves well before using as dirt can be caught in the many folds of the leaf.

try this ….
Silverbeet and chard can be used in many different ways and I urge you to be adventurous. Chop and stir through soups, casseroles and stir-fries. Shred, blanch and add to mashed potato and bolognaise. Use in stuffings for pork, chicken and turkey.

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS