Archive-News
Column
04-06-2020
Column: Food for Thought - Silverbeet
Column: Food for Thought - Silverbeet
I feel like a kid on an Easter hunt when I am out exploring new routes and farm stalls while walking with my wife for our daily exercise. It’s so interesting to see the different ways each person sets up their farm stall; some are as simple as a box full of avocados sitting on the drive with 50c each scrawled on the side with a little note saying “please put money in the letterbox”; others are a little more serious with signs proudly displaying this week’s seasonal picks of the bunch. I have noticed a few bunches of silver beet becoming available and is now in season.

When I was a child, we would visit my grandmother for dinner or tea as she used to call it and it was always the classic meat and three veg. She would use silver beet often and would slice and steam the whole plant stems and all, I remember the stems tasting similar to celery.

Years later after I became a chef, I asked her why she used the stems, as whenever we would use silver beet in the restaurant, we would remove them and use only the gree

BE SOCIAL & SHARE THIS PAGE

MORE SCENIC NEWS

LOCAL BUSINESS

COLUMNS

Share by: