Backyard Aquaponics
A place to discuss aquaponics

Just wondering if anyone out there has been able to Store Silverbeet.

IE Blanch & Freeze or similar??

Iv got so much of it but we have been hitting the salads lately...

I would really love to be able to fill my freezer up with it

dont know if you would be able to use it in salads but i know you can get frozen spinach portions for cooking with,its kinda compresed block of the stuff

packet says saute with butter and then serve with more butter which sugests to me that the paket stuff is not the best but im not a huge fan of it in the first place.

i dont know why we have it as i have spinach and silverbeet in the garden *sigh* looks like dear wife and i need to have that talk again

cheers
pete

Chop, blanch, pack in freezer bags, and freeze.

another idea might be making soup out of it then freezing the soup

I have blanched and frozen it in blocks suitable to make my favourtie spinach cob dip, yummy.
But on the other hand we grow it year round here, I prefer the ranbow chard myself and the stalks contain so much colour which is great for achieving the orange colouring in my chook and duck eggs. At least if it is frozen it can easily be used for quicker meals, without the mess of another suacepan, so saves cleaning up if you do a big batch.As featured in edition 9 of the BYAP magazine.

Entree for two.....very nice....

Gunna harvest a batch tomorrow and freeze it up.. will be ready to pick again wednesday so i will use it for dinner.

Iv been picking it 3 times a week for a month or so and last week n a half we havnt touched it. Been Busy with kids in hospital and alll the fun things in life

Hope this week is back to normal

Yeah Jamey, I cut off the leaf material and just wilt it in salted water and freeze in 200g lots.

The stems I cut up and saute with onion and garlic and then freeze that in portions too - great halthy addition to curries and casseroles.

You can also make chips from the leaves by dehydrating them. Wash, and rip out the stalk and tear into chip size pieces. Shake in a bag with some olive oil. Spread on dehydrator tray. Sprinkle with some sea salt (or whatever you please) and dehydrate till crispy. Makes a great snack. The Chard Chips are lighter and almost transparent when dried while kale or collard greens make a heavier chip.

If you just want to store it long term for use in soups, I would suggest skipping the oil and the salt and simply wash, remove the stalk and dehydrate till crispy and store in an air tight container. Use in soup or dip recipes.