| One of the easiest to grow of all the
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| | 3 rashers cooked bacon
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| vegetables, Silverbeet, also known as
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| | 1/2 cup roasted cashewsDRESSING
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| under the names Swiss Chard and for the
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| | 1 tblspoon white vinegar
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| coloured stemmed variety Rainbow Chard,
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| | 1/2 cup oil
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| gives a huge harvest in a short amount of
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| | 1 tblspoon lemon juice
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| time. Two plants would be enough to feed
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| | 1 clove crushed garlic
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| one person with silverbeet for every meal
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| | 1/2 teaspoon grated ginger
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| of the weekPROPAGATIONYou can grow these
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| | 1 teaspoon soy sauce
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| plants directly in the ground from seed,
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| | 1teaspoon sugarShred silverbeet and put
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| or you will get 6 to 8 seedlings in a
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| | in bowl with chopped bacon, bean sprouts
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| punnet for around $3.00 at your local
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| | and cashews. Mix dressingingredients
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| nursery.
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| | together thoroughly and pour over salad
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| Seeds cab be sown in early spring and
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| | and toss well.SILVERBEET & RICOTTA
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| late summer, early autumn. Put two or
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| | CANTALONNI1packet of instant cantalonni
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| three seeds in the one hole about 40cm
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| | pasta
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| apart and 1cm deep. Keep the seeds moist,
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| | 1 tub of ricotta cheese
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| but not wet. I prefer late autumn
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| | 1 bunch of silverbeet
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| plantings, as I find they are less likely
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| | 2 cups of grated cheese
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| to bolt to seed than spring
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| | 4 cups of neapolitan or bolognaise
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| plantings.CULTIVATIONEven though these
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| | tomato sauce
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| plants will grow just about anywhere with
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| | salt and pepper to tasteShred silverbeet
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| very little input, to get the best
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| | very finely, mix with the tub of ricotta
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| quality out of your silverbeet, grow them
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| | cheese. Add salt and pepper to taste (I
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| in soil enriched with organic matter,
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| | always use fresh ground black pepper and
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| such as compost or rotted manure. Keep
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| | sea salt).
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| the plants moist, but not wet. They will
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| | Stuff the ricotta mixture into the
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| grow in part shade as well as full sun.
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| | cantalonni shells. Lay stuffed cantalonni
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| It doesn't hurt to liquid feed them over
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| | in a shallow dish.Cover with neapolitan
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| the foliage with a seaweed fertiliser
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| | sauce and cheese. Bake in a preheated,
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| once a month to keep the fresh leaves
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| | moderate oven for 40 minutes.Jody has
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| coming on. Also, harvest the leaves
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| | been in the horticultural industry in
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| frequently, even if you aren't going to
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| | Victoria for close to ten years.She ran
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| eat them. This helps stop them running to
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| | her first nursery at 25 while studying
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| seed. Pests to watch out for are slugs,
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| | horticulture through the University of
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| snails and caterpillars.So you haven't
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| | Melbourne. From there she moved on to
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| been a fan of silverbeet in the past? Try
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| | work in three diverse nurseries in
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| these delicious recipies and you might
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| | Melbourne and the country, two of which
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| just change your mind about this humble
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| | she managed.
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| vegetable.SUMPTUOUS SILVERBEET SALADEven
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| | Jody also wrote a weekly gardening
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| my dad, who hates silverbeet, loves this
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| | column for The Weekly Advertiser for five
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| salad. It has a real smokey flavour.1
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| | years while running a small local nursery
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| bunch silverbeet
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| | in Horsham.
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| 3 cups bean sprouts
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