Sometimes I end up with an unexciting glut in the garden. Recently it was silverbeet.
A silverbeet glut is not like a tomato glut, or an apple glut – where your friends will get excited and happily take bagsful off your hands or you can make bulk delicious things like ketchup and apple sauce.
I tried giving away some of my silverbeet and got either screwed-up faces or ‘No thanks, I’ve got lots of my own in the garden.’
Poor old silverbeet.
While it does freeze well – in the Manawatu I can grow silverbeet twelve months of the year, so I didn’t feel especially motivated to freeze what I know I will have on hand fresh. However, if you live somewhere with a snowy winter – there is an excellent photo-tutorial of how to prepare greens for freezing over on TEND BLOG HERE.
I am, however, thrifty to the core and wasn’t going to let it go to waste – so I picked it all. It was a green supermarket bag absolutely chocka. Once cooked down, it was about twelve cups. That’s a lot of silverbeet.
I love silverbeet, but it does have a strong iron flavour – so I thought, right, I’ll do something with it which will temper the iron flavour.
I made a huge mixture of egg, strong cheese, fried onions, chopped olives and chopped sundried tomatoes – I figured the cheese and olives would be a good accompaniment to the strong flavour of the silverbeet. Then I made pies. And pies. And some more pies.
I made four full sized pies and two dozen mini-pies. We ate one that day, and the rest I wrapped and froze. The mini-pies have been great for taking to work for lunches.
& that is the story of the great silverbeet glut of ’11.