The race is on to eat the silverbeet and the kale before it is demolished by the aphids and other bugs. I’ve been freezing the kale to turn into kale pesto at a later date, and the silverbeet has graced our table a couple of times this week. The summer crop is now planted, and the first zucchini flowers are opening. Whilst I eagerly await the summer crops, I know in a few months I will be moaning about the surplus.
This week we ate:
Sunday
Chicken Schnitzel with Easy Baked Sweet Potato Chips, and wilted silverbeet. Followed by New York Cheesecake for dessert.
For the wilted silverbeet, finely chop the stems and shred the leaves of a large bunch of silverbeet. Melt some ghee or butter in a fry pan, and gently fry a finely sliced garlic clove for 2 minutes or until lightly golden. Add the silverbeet stems, and fry until softened. Stir through the shredded leaves, grate over a small amount of nutmeg, season with salt and pepper, and continue to cook until the leaves are wilted. Serve with anything that requires a simple side. This method also works well with spinach.
Monday
Tuesday
Asparagus & Mushroom Tart, served with homegrown rocket salad.
I made this up, and think it worked well. It was good both warm and cold, and we ate the leftovers for lunch the next day. Blind bake a 22cm shortcrust pastry shell. I made my own pastry, although you could use a good ready-made pastry. Fry some sliced mushrooms with a crushed garlic clove until the mushrooms are browned, and are no longer releasing moisture. Scatter chopped asparagus and the cooked mushrooms over the base of the tart. Mix together 3 eggs, 2 cups of milk, some dried tarragon, chopped fresh parsley, and salt and pepper. Pour the savoury custard into the shell, and bake at 180C (160C fan forced) for about 30 minutes or until golden brown.
Wednesday
Pan-fried fish, served with crispy potato cubes and Creamy Silverbeet Gratin.
Thursday
Slow Cooked Chinese Beef Cheeks from Simplicious, served with brown rice and wilted Chinese greens.
Freezer Cooking
To freeze the kale crop, I remove the stem and boil the leaves for a few minutes, then refresh the leaves in cold water. After squeezing out any residual moisture, I vacuum pack the kale in 200g lots, which is just the right amount for a batch of Spicy Kale Pesto. As it is already blanched, I can also use the frozen kale in such dishes as scrambled eggs.
Bon Appetit!
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