Silverbeet

Silverbeet

Silverbeet

Silverbeet is also known as Chard.

This is one of the greens you should include in meals a couple of times a week. Loaded with folate, fibre, and Manganese which is good for brain and nerve function. It likes the cool of the evening so we will soon be coming to an end with them.

How to Store

They do not like to be near heavy breathers of the ripening hormone-  ethylene so don’t put them near tomatoes, rockmelons, bananas.

Oh, if they wilt pop them into a basin of cold water with ice cubes. Swish and then take out , shake and paper towel dry. They bounce back.

They last, if kept correctly, up to a week. So make sure kept dry. Pop into paper towels then into closed bag.

Recipes

  1. Braised Silverbeet – Acelgas Guisadas  
  2. Swiss Chard cake –  a Lebanese recipe
  3. Swiss chard patties
  4. Turkish Gozleme – like a calzone

Braised Silverbeet – Acelgas Guisadas  

Braised Silverbeet - Acelgas Guisadas
 
Author:
Recipe type: Braised
Serves: 2
Ingredients
  • 2 onions sliced
  • 1 tbs vegetable oil
  • 4 silverbeet stems removed, leaves washed and sliced into ribbons
  • ½ cup beef broth
  • salt and freshly
Instructions
  1. Prepare the barbecue. Brush the onions with the oil and grill them, turning often, till they are nearly softened and lightly browned - 8 to 15 min. Heat a large fry pan over high heat. Add in the Swiss chard, onions and the stock. Cook rapidly, stirring frequently, till the chard is wilted and the liquid has evaporated - about 5 min. Season with salt and freshly ground black pepper. Serve at once.

Swiss Chard cake –  a Lebanese recipe
Swiss Chard cake - a Lebanese recipe
 
Author:
Recipe type: Cake
Serves: 4
Ingredients
  • 7-8 large Swiss chard leaves
  • ¾ cups of medium-grain rice, such as Sushi rice (or Turkish or Egyptian or Italian)
  • 1 ½ cups of Italian parsley, chopped very fine (stems discarded)
  • ¾ cups of fresh mint
  • 1/1/2 cups of tomatoes, chopped in fine dice
  • ½ cup of onion, chopped fine
  • ½ tbs hot paprika (optional)
  • ¼ cup of pine nuts (optional)
  • ⅓ cup of fresh lemon juice (or more, as needed)
  • ¼ cup of olive oil
  • salt, pepper, to taste and a dash of allspice and cinnamon
  • tomato peel and extra mint leaves for garnish
Instructions
  1. Preheat oven 190C.
  2. Using a sharp knife, deftly remove the thick chard stalks, putting them aside to use later for the stalks salad. Drop the chard leaves in rapidly boiling water for a few seconds; remove from the water and dry on towels on a flat surface. Fill a pot with salted water (about 4 cups) and bring to a boil; as soon as it boils, drop the rice in the water and cook for 10 minutes or until it is halfway cooked, tender but still firm to the bite; remove and drain well. Sprinkle the spices on the chopped onion and mix well; add the rice to the onion and all the other ingredients.
  3. Take a pan measuring about 22cmX7cm and cover with foil; lay the swiss chard leaves at the bottom of the pan, about ⅓ of them, making sure the leaves are hanging out (to use at the end to fold them over the stuffing). .Place ⅓ of the stuffing mixture on top of the chard leaves. Cover with a few chard leaves. Place ½ of the remaining stuffing over the leaves. Cover with the remaining leaves. Place the remaining stuffing and cover with the leaves hanging on the sides. Pour a small cup of water on top. Cover the pan with foil and bake for about one hour. Remove and cool on the counter and then store in the fridge; serve at room temperature. It will keep for one week refrigerated

Swiss chard patties
Swiss chard patties
 
Author:
Recipe type: Patties
Serves: 2
Ingredients
  • ½ cup cooked Swiss chard, chopped
  • 1 cup bread crumbs
  • ¼ cup Parmesan cheese
  • 1 egg, slightly beaten
  • Salt and pepper to taste
  • 1 cup olive or cooking oil
Instructions
  1. Drain chopped cooked chard well. Mix thoroughly with crumbs and cheese. Add egg and seasonings. Shape into patties about 1.5cm thick. Fry in hot oil until golden brown on both sides.

Turkish Gozleme – like a calzone
Turkish Gozleme – like a calzone
 
Author:
Recipe type: Pastry
Serves: 2
Ingredients
  • 2 cups plain flour
  • ½ sachet dried yeast
  • olive oil
  • 4 leaves silverbeet
  • 200g Minced Steak (leave out for vegetarian version)
  • 1 tbs Taco Seasoning mix
  • 100g feta cheese
  • Dried chilli flakes
  • ½ Lemon
Instructions
  1. In a medium bowl combine floor and yeast with a pinch of salt. Add tepid water a small amount at a time mixing until a soft dough has been produced. Remove from bowl and kneed on a floured surface until dough is smooth and elastic. Wash and dry bowl, put 1tbls of oil in the bottom to stop dough sticking, return the dough to the bowl, cover bowl with cling film and leave in a warm place for 1 hour or until dough has doubled in size. Whilst dough is rising, chop enough silver beet leaves for 1-2 cups. Wilt in a non stick pan with a small amount of water (1-2 mins). Remove from pan and cool.
  2. Brown minced steak in a fry pan with a small amount of olive oil. Add 1 tbs of Taco seasoning mix. Fry briefly, then add .1/4 cup of water. Cook until the meat is fairly dry again. Remove from pan and cool.
  3. When dough has risen, kneed briefly again and roll out until thin and round. Place enough of the wilted silverbeet to create a single layer over half the dough. Sprinkle with cooked mince meat and crumble fetta over the meat and silver beet. Sprinke with dried chilli flakes to taste. Fold the dough over and seal edge by pressing together. Heat fry pan, add 1 tbs of Olive Oil. Place gozleme in pan and cook until brown on one side and turn over. Cut into wedges using a knife or pizza cutter. Place on a plate and squeeze lemon over the top. Serve.

 

 

 

Farm Recipes Week 1723

Farm Recipes Week 1723

Harvest Hub Farm recipes-template

 

 

 

 

 

 

 

1. Beetroot & Carrot Wrap – Beetroot grown in Horsley Park

2. Rocket pesto – Rocket grown in Leppington

3. Crustless Silverbeet Quiche – Silverbeet grown in Freeman’s Reach

4. Creamy Potato and Zucchini Soup – Zucchini grown in Freeman’s Reach

5. Baked French Radish – French Radish grown in Horsley Park

 

1.Beetroot & Carrot Wrap – Beetroot grown in Horsley Park

Rocket Pesto
 
Author:
Recipe type: Pesto
Serves: 4
Ingredients
  • 1-2 bunches rocket
  • 90g toasted almonds
  • Juice of one lemon
  • ¼ cup parmesan cheese
  • Olive oil
  • Salt and pepper
Instructions
  1. Place ingredients into a food processor with enough olive oil to form a coarse paste. Season to taste with salt and pepper. Serve in wrap or on soup.

 

2.Rocket pesto – Rocket grown in Leppington

Rocket Pesto
 
Author:
Recipe type: Pesto
Serves: 4
Ingredients
  • 1-2 bunches rocket
  • 90g toasted almonds
  • Juice of one lemon
  • ¼ cup parmesan cheese
  • Olive oil
  • Salt and pepper
Instructions
  1. Place ingredients into a food processor with enough olive oil to form a coarse paste. Season to taste with salt and pepper.

 

3.Crustless Silverbeet Quiche – Silverbeet grown in Freeman’s Reach

Crustless Silverbeet Quiche
 
Author:
Serves: 4
Ingredients
  • 1 tbs olive oil
  • Small onion
  • bunch silverbeet
  • 2½ cups shredded cheese
  • 4 eggs
  • 1 cup skim milk
  • salt
  • pepper
Instructions
  1. Preheat oven to 188C.
  2. Wash and dry Silverbeet. Cut off the very ends of the stems. Roughly chop (leaving stems intact) the chard. Add onion and Silverbeet to the oil and saute until stems are tender (do not overcook). Add salt & pepper to taste.
  3. Meanwhile, grate 2½ cups of cheese. Whisk eggs. Add milk and cheese. Fold in the onion/chard mixture. Add salt & pepper to taste, if necessary.
  4. Pour into a pie dish that has been sprayed with nonstick cooking spray. Bake for 35-45 minutes or until golden brown and no liquid seeps when you poke it with a knife.

4.Creamy Potato and Zucchini Soup
Creamy Potato and Zucchini Soup
 
Author:
Recipe type: Soup
Serves: 4
Ingredients
  • 2 tsp olive oil
  • 1 large onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1kg desiree potatoes, peeled, cut into pieces
  • 2 cups skim milk
  • 1½ cups vegetable or chicken stock
  • 3 zucchini, trimmed, grated
  • 1 tsp ground nutmeg
  • Salt and pepper, to taste
  • Croutons
  • 2 tbs olive oil
  • 2 garlic cloves, crushed
  • 2 sheets white lavash bread (wrap)
Instructions
  1. Heat oil in a deep heavy-based non-stick pan over a medium-high heat. Add onion and cook for 3 minutes or until soft. Stir through garlic and cook for 2 minutes. Add potato, milk and stock and slowly bring to the boil. Reduce heat and simmer for 20-25 minutes or until just tender. Add zucchini and nutmeg, stir to combine and cook for 2-3 minutes.
  2. Remove soup from heat and stand for 10 minutes. Puree mixture, return to pan and stir over a low heat for 3-4 minutes or until heated through. Season with salt and pepper. Ladle soup into bowls and serve with croutons.
  3. To make croutons: Preheat oven to 180°C. Line 2 oven trays with baking paper.
  4. Combine oil and garlic in a small bowl. Put bread on a flat surface and brush or spread with oil and garlic mixture. Fold bread in half and tear along fold. Continue to fold and tear until you have long strips about 2cm wide. Put on prepared baking trays and bake for 10 minutes or until golden and crisp.

 

5.Baked French Radish – French Radish grown in Horsley Park

Baked French Radish
 
Author:
Recipe type: Meal
Serves: 4
Ingredients
  • Radish bunch, take off greens
  • oil
  • salt
  • 1-2 cloves of garlic, chopped
  • Tarragon, chopped
  • Parsley, chopped
Instructions
  1. Prepare chopped tarragon and fresh parsley. Heat oven 200C. Then pop whole radish into a bowl with olive oil. Add salt. Mix. On a baking sheet put into the oven.
  2. Leave for 30 to 40 minutes. Regularly turn.
  3. Heat a frying pan with garlic, herbs, oil. Add radish and heat through. This way the herbs are not burnt.
  4. OPTIONAL: Add artichokes roast then pan fry with radish.

 

Farm recipes Week 1719

Harvest Hub Farm recipes-template

Farm recipes Week 1719

  1. Lentils with Brussel Sprouts – grown in Bathurst
  2. Spaghetti with yellow capsicum – grown in Clybucca
  3. Roast pumpkin & ricotta lasagna with walnut & sage butter sauce – Pumpkin grown in Maitland
  4. Individual Silverbeet Frittatas – Silverbeet grown in Horsley park
  5. Cheese roulade with sweet potato and carrot – Sweet potato grown in Bundaberg & carrots in Robinvale.

Lentils with Brussel Sprouts – grown in Bathurst

Lentils with Brussel Sprouts
 
Grown in Bathurst
Author:
Recipe type: Meal
Serves: 2
Ingredients
  • 150 gm red or green lentils
  • vegetable oil
  • 2 kg Brussels sprouts, trimmed and halved
  • 1½ cups coriander
  • Balsamic dressing
  • 200 ml extra-virgin olive oil
  • 100 ml balsamic
  • ¼ tsp honey
  • 2 tbs hot English mustard
Instructions
  1. In a saucepan place lentils with cold water and bring to the boil. Cook 20 minutes, drain and set aside.
  2. For Balsamic dressing: In a bowl combine ingredients, season to taste, set aside.
  3. Then in a large deep fryer or saucepan put oil and deep-fry Brussels sprouts in batches, stirring occasionally for 5 minutes, take out and drain on paper towel.
  4. In a bowl place sprouts with lentils and dressing. Garnish with coriander.

 

Spaghetti with yellow capsicum – grown in Clybucca

Spaghetti with yellow capsicum
 
Author:
Recipe type: Meal
Serves: 2
Ingredients
  • 3 tbs of extra virgin olive oil
  • 1 onion
  • 1 clove of garlic
  • a few capers
  • 3 anchovy fillets (see notes replace fish sauce)
  • 1 red or green capsicum
  • 1 yellow capsicum
  • 6-8 green olives
  • 1 large ripe tomato,
  • ½ a cup of fresh basil leaves
  • Rocket leaves to garnish
  • salt
  • 250g of good quality spaghetti,
  • freshly cracked pepper and grated parmesan, to serve
Instructions
  1. Heat 3 tablespoons of extra virgin olive oil in a saucepan and lightly fry a diced onion, a minced clove of garlic, a few capers and 3 anchovy fillets for 3-4 minutes until the anchovies have dissolved. The anchovy are for flavour if you wish to replace use some fish sauce to taste. Start slowly with 1 tbs and then add.
  2. Wash and core one red and one yellow capsicum. Cut each into strips 1cm wide, top to bottom, then cut these in half. Add to the saucepan with 6-8 green olives, pitted and chopped. Turn up the heat and fry for 5 minutes, stirring constantly until the capsicum has softened.
  3. Add a chopped, large ripe tomato, half a cup of fresh basil leaves and a good couple of pinches of salt and simmer for 10 minutes. Once cooked it will keep in the fridge for three or four days.
  4. To serve:
  5. Cook 250g of good quality spaghetti, toss the re-heated sauce through the pasta and serve with freshly cracked pepper and plenty of grated parmesan. Garnish with rocket.

 

Roast pumpkin & ricotta lasagna with walnut & sage butter sauce – Pumpkin grown in Maitland

Roast pumpkin & ricotta lasagna with walnut & sage butter sauce
 
Author:
Recipe type: Meal
Serves: 4
Ingredients
  • 1 kg Jap pumpkin, peeled & cut into pieces (soften in microwave for 5 mins high, let cool then peel)
  • 2-3 cloves of garlic
  • 250g ricotta
  • 50gm gorgonzola cheese Subsitutes: Stilton, any blue veined cheese, goat cheese
  • 1 cup of grana padano (an Italian cheese) Subsitute: parmesan or romano
  • 125gm natural yogurt
  • 2 eggs
  • Olive oil
  • Dried chilli flakes
  • Freshly grated nutmeg
  • A bunch of fresh sage leaves (replace basil
  • Fresh lasagna sheets
  • 140 g butter
  • 125 g chopped walnuts
Instructions
  1. Preheat the oven to 200C.
  2. Place the chopped pumpkin and whole cloves of garlic in a baking tray and drizzle with olive oil. Sprinkle with dried chilli flakes and season with sea salt and freshly ground pepper and nutmeg. Roast for 30 minutes or until the pumpkin is tender. Allow to cool slightly.
  3. Puree pumpkin and garlic in the food processor with half of the chopped sage and then set aside. Clean food processor and then blend the ricotta, yogurt, gorgonzola, grana padano and eggs. Season with sea salt and freshly ground pepper.
  4. Walnut & sage butter sauce. Over a medium heat gently heat the butter, chopped walnuts and fresh sage leaves until the butter starts to foam. Drizzle a little of the walnut and sage butter sauce over individual serves of lasagna. Add extra grana padano if desired and serve immediately.
  5. Lightly oil a lasagna tray and then lay a layer of fresh lasagna sheets over the base and spread with half the pumpkin. Add another layer of lasagne sheets and spread with half the ricotta mix. Repeat process and sprinkle the final layer of ricotta mix with extra grana padano. Cover lasagne with foil and bake for 40 minutes. Then uncover and bake for a further 10 minutes until golden.

 

Individual Silverbeet Frittatas – Silverbeet grown in Horsley park

Individual Silverbeet Frittatas
 
Author:
Recipe type: Meal
Serves: 4
Ingredients
  • 1 bunch silverbeet – approx. 3 to 4 leaves
  • 300g sweet potato , peeled and chopped
  • 400g reduced fat fresh ricotta
  • 100g reduced fat feta
  • 5 eggs
  • ⅓ cup chopped low fat semi dried tomatoes
  • 1 tbs chopped dill Substitute: Tarragon
  • 2 tsp finely grated lemon rind
  • 2 garlic cloves, crushed
Instructions
  1. Preheat the oven to 180C. Line 6 large muffin cups with non-stick baking paper.
  2. Steam sweet potato until cooked, not too soft. Pull the green leafy part from the silverbeet stems. Wash and shake dry, then microwave or saute until wilted. Cool, squeeze out the water, and chop.
  3. Mix the ricotta, feta and eggs with electric beaters. Stir in the remaining ingredients. Divide between the muffin tins, and bake for 30 minutes. Serve at room temperature with salad or baked vegetables. Great picnic food too.

 

Cheese roulade with sweet potato and carrot – Sweet potato grown in Bundaberg & carrots in Robinvale.

Cheese roulade with sweet potato and carrot
 
Author:
Recipe type: Roulade
Serves: 2
Ingredients
  • For the Filling:
  • 1 large carrot
  • 1 small sweet potato
  • 25g butter
  • ¼ cup cream
  • Salt and pepper
  • Nutmeg to taste
  • For the Roulade Coating:
  • 1 tbs oil
  • 25g butter
  • ½ onion finely chopped
  • 1 tbs parsley or herb of choice finely chopped
  • ¼ cup breadcrumbs made from stale bread
  • Salt and pepper
  • For the Roulade:
  • 25g butter
  • 1 tbs flour
  • 1 cup milk
  • ¼ to ½ cup of grated tasty cheese
  • 1 tbs Parmesan cheese
  • 2 eggs, separated
  • ¼ tsp salt and pepper
Instructions
  1. Preheat oven 190°C.
  2. Chop peeled vegetables and steam until tender then puree. Mix in butter and cream. Season with salt/pepper and nutmeg.
  3. To make the Coating:
  4. Cook onion and butter in a fypan until soft. Remove from pan to a bowl and mix with herbs, crumbs and season with salt/pepper. Let cool.Line the base of a Swiss roll tin with non-stick paper and scatter the onion and crumb coating mix over it.
  5. To make the Roulade:
  6. Melt butter, add flour and fry in a pan for a minute. Add milk and stir until it comes to the boil. Remove and let it cool. Add cheeses and egg yolk season well.Beat egg whites until stiff. Hint: leave eggs out of fridge to warm up before whipping.
  7. Fold through, then spread evenly over the coating onion and crumb base – it is a thin layer.
  8. Bake for 15-20 minutes. When cool place a presentation plate over it and turn upside down so the roulade drops onto the plate. Peel off base paper. Spread the creamed filling on top. Roll roulade from the long edge. Serve cold or warm with salad.

 

Kohlrabi recipes

 Kohlrabi recipes

  • Kohlrabi Calzone – folded pizza
  • Kohlrabi Vegetable Soup
  •  Sautéed Kohlrabi
  • Kohlrabi & apple slaw with creamy coleslaw dressing

 

Kohlrabi Calzone – folded pizza

Kohlrabi Calzone – folded pizza
 
Important to know with this recipe Takes about 1 hr 20mins for the dough (traditional way), 20mins for the vegetables.
Author:
Recipe type: Pizza
Ingredients
  • For the dough: if you have a bred maker make the dough in it.
  • 3 cups bread flour
  • 1 tsp sugar
  • 1 tsp salt
  • 1 cup+2 tbs water
  • 2 tbs oil
  • 2½ tsp active dry yeast
  • For the filling:
  • ½ cup carrots
  • 1 kohlrabi
  • 1 capsicum
  • 1 onion
  • 1 cup tomatoes, diced
  • ½ cup fillers such as frozen peas, chopped celery, greens sliced (spinach, silverbeet, lettuce even)
  • 2 tbs slivered almonds
  • pinches rosemary, thyme,
  • salt,
  • red chili powder
  • paprika
  • Parmesan and mozzarella, grated
Instructions
  1. There are 3 parts
  2. The Dough, The Filling and putting it together The Calsone.
  3. For the dough:
  4. Using a bread machine, add all the wet ingredients first, and then the dry ones, with yeast being the last thing you add.
  5. By hand: knead for 10-12 minutes, cover, and let rise 1 ½ hours.
  6. For the filling:
  7. In a frypan with oil start with onions, carrots, kohlrabi, squash, peppers, almonds. Stir well and cover. Let it cook about 5-6 minutes. Then add the tomatoes. Stir well. Add water- about ¼ cup. Add the herbs and salt and let it cook.
  8. For the calzone:
  9. Divide the dough into two. Preheat the oven to 205C.
  10. Roll out the dough and divide into two. Put a little filling into one side of each half. Sprinkle some grated Parmesan and grated mozzarella over the filling. Then wet the tip of your finger and run it along the edge of the rolled-out dough, then fold the top half over and seal it by pressing it down. With a knife, cut three vents in the top. Brush a little oil over the top of each calzone. Bake for 12-15 minutes or until brown. Let it cool and cut in half.

Kohlrabi Vegetable Soup
Kohlrabi Vegetable Soup
 
Author:
Recipe type: Soup
Serves: 4
Ingredients
  • 2 tbs butter
  • 2 kohlrabi, peeled and diced
  • 3 parsnips, peeled and diced
  • 3 carrots, peeled and diced
  • 4 cups chicken/vegetable stock
  • 2 tbs flour, to thicken
  • Paprika, optional for spicing up
  • ⅓ cups heavy cream
  • ½ cup sour cream
  • salt to taste
  • parsley to garnish
Instructions
  1. Melt butter in a stock pot over medium heat. Add kohlrabi and saute for 2 minutes. Add parsnips and carrots and cook for 2 more minutes. Do not brown. Sprinkle in flour and paprika; stir until mixed. Add chicken stock. Bring to a boil, lower heat and simmer for 5 – 7 minutes until vegetables are fork-tender.
  2. Remove from heat and, working in batches, puree the soup in a blender or food processor until smooth.
  3. Return the soup to the stockpot. Bring to a light simmer and stir in creams. Remove from heat and serve with parsley.

 

Sautéed Kohlrabi

Sautéed Kohlrabi
 
Author:
Recipe type: Vegetable Side dish
Ingredients
  • 1 kohlrabi, grated
  • 2 tbs olive oil
  • ½ medium onion, diced
  • 1 clove garlic, crushed
  • ½ to 1 tbs fresh parsley
  • ½ tsp salt
Instructions
  1. Grate kohlrabi, place in colander, and sprinkle with salt. Let stand for 30 minutes to drain. Heat butter over medium heat, add onions, garlic and sauté a few minutes. Stir in kohlrabi, reduce heat to low, cover, and cook 10 minutes. Increase heat to medium and cook 2 more minutes. Remove from heat and stir in fresh herbs. Serve with meal.

 

Kohlrabi & apple slaw with creamy coleslaw dressing

Kohlrabi & apple slaw with creamy coleslaw dressing
 
Author:
Recipe type: Salad
Serves: 4
Ingredients
  • For the creamy coleslaw dressing:
  • ¼ cup cream
  • 1 tbs fresh lemon juice
  • ½ tbs French mustard
  • ½ tsp sugar
  • salt & pepper to taste - go easy here
  • fresh mint, chopped
  • For the salad
  • 1 fresh kohlrabi, trimmed, peeled, grated
  • 2 apples, peeled, grated or cubed
Instructions
  1. In a bowl whisk cream into lightly until it fluffs slightly then add remaining dressing ingredients. Add the kohlrabi and apple. Serve immediately.

 

Russian Kale

Russian Kale

Russian Kale with Swiss Chard ME Farms

This week the ME Farms Russian Kale will be put with some delicious Swiss Chard. Both great to stirfry with Coriander and Buk Choi.

To store wrap a paper towel around them and pop into an open plastic bag. Or wrapped in paper towel into a container with a corner slightly open. If they go limp siply fill bowl with water and ice, pop the kale into it, let it sit for a few minutes to rehydrate then shake off excess water.

Me Farms Swiss Chard

The leaves on these are quite soft and ready for a light steam or quick stirfry.

Swiss Chard Me farms

Rainbow Chard

Rainbow Chard

MEFarms are migrants and locals who have a plot of land and grow using Organic principals which include not using sprays. It means balancing the soil naturally with fertislisers, water balancing and by working the nitrate content of the soil properly reducing weeds and preventing the crops from being eaten.

For more information on MEFarms.

Harvest Hub guarantees 50cents in the dollar goes back to the Farmer.

Rainbow chard braised

Rainbow Chard

This is a mix of Swiss Chard, Red chard and golden chard. Packed with Vitamin K, A, C and E and high in fibre, riboflavin and B6. It’s a bit of a superfood and the Rainbow Chard are high in beta-carotene which we know is an anti-oxidant protecting the eyes from sun damage.

Rainbow Chard close upThe Grower

The grower this week is Dominic Vatuli who heralds from the Mt Lewis area within the Bankstown. His country of origin is Italy and with that a strong heritage of fresh produce production was brought out to Australia with his family. Dominic operates on 200m2 of land in his own property, but has visioned extending to neighbouring yards upon increased demand for his produce. He is part of the growing urban farm movement known as SPIN (small plot intensive) farming that heralds from Canada.

Dominic is a member of the Multicultural Enterprises Farm group that is a social enterprise forming a growers co-operative that will help bolster growth in local urban food production focusing on the organic naturally grown practices and supporting equal food with fair pricing for all.

Expect big things from this man in the coming months and especially across the next year.

Preparing and Cooking

Do not wash before storing.
Keep in a well ventilated but covered environment like a plastic bag or container and change the bag regularly. You can blanch it and freeze also. To remove any bitterness quickly into boiling water for 3  minutes which removes any aciditicy. Then steam or stir fry.