I grow vegetables in an organic community garden in Canberra, Australia. We are characterised by mild winters, with a long frost danger zone, and a short, dry, hot summer. Our natural, unimproved soil is mainly clay, with a shallow (a few centimeters only) topsoil. Drought, frosts and climate change worry me. The peace I feel in the garden inspires me. I also keep a diary, listed as "a weft yarn". It chronicles the things I make in the home.
I didn't plant the silverbeet this summer. It self-seeded, which is
always such a treat. When you consider how hard you work to buy seeds,
make soil blocks, plant, water, transplant, water, nurture....for
something to just arrive in the garden is always a bonus. Unfortunately
we're not great lovers of the old silverbeet. I only have one favourite
way of eating it - with feta and filo pastry. So, given I wasn't ready
to do a whole lot of baking at the moment, I decided to store some away
in the freezer. It was washed, steamed, chopped, weighed (I managed
three packages of around 585g), then off to the freezer it went.
It is a mixture of the ruby stemmed and white stemmed silverbeet.
Ready for steaming
Cooling, draining then waiting to be chopped. You can just see the hint of the next batch in the sink next door.