Raymond’s daughters with the giant silverbeet
Once upon a time a grower called Raymond planted some silverbeet and it grew and it grew and it grew…
Has a Harvest Hub supplier just grown Sydney’s largest silverbeet?
A few weeks ago Raymond, a favourite Harvest Hub supplier who grows lots of our broccoli, corn and silverbeet on his farm at Freeman’s Reach planted some silverbeet. The paddock had been fallow for 3 years, then he’d ploughed chicken manure into the soil so it was in great condition ready for a bountiful crop of silverbeet.
Raymond was busy with his other crops so the silverbeet quietly grew. The result… possibly Sydney’s largest silverbeet!
In fact, to quote Raymond, “The silverbeet has gone a bit stupid!”
Here at Harvest Hub we don’t normally go for ‘big’ fruit and veg. We’re more about the flavour, supplying food that is in season, grown locally and with as few chemicals as possible. That’s what makes Raymond’s giant silverbeet all the more amazing - on his farm he doesn’t use drip irrigation or chemical fertilisers.
The silverbeet was grown with all natural fertiliser (chook poo) and caring for the soil turning it and lettting it rest awhile. End result is something pretty amazing!
We tasted it and, unlike smaller silverbeet which has a slight bitter taste, this is smooth and peppery.
✓ for mother nature ✓ for a thoughtful farmer.
Swiss Chard (Silverbeet) pesto for pasta
- 1 knob butter
- 2 tbs of olive oil
- 2 cloves of garlic
- Bunch of Swiss chard
- 50g pine nuts (Harvest Hub)
- 100g fresh parmesan or pecorino cheese, grated Harvest Hub)
- Handful of fresh coriander leaves
Wash the chard thoroughly and shake to dry. Melt the butter in a saucepan with the olive oil. Peel and chop the garlic and saute for 2 minutes. Chop the chard stems and add them to the pan. Stir and then cook, covered, for 5 minutes. Roughly chop the chard leaves and add them to the pan. Cook for another 3 minutes. Toast the pine nuts for a couple of minutes (either under a pre-heated grill or in a dry pan). Turn off the heat under the chard. Add the coriander leaves, pine nuts and parmesan. Puree the mixture until it looks like pesto. Stir through with pasta.