Thanks a bunch!

This bunch of humble silverbeet (aka chard) put me in a grateful frame of mind.

A couple of months ago Colin and I got a small plot at the Sanctuary Community Gardens. Along with a tonne of weeds, the plot boasted three thriving silverbeet plants.

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After doing some maintenance work at the weekend, I harvested a dozen silverbeet leaves, and I gave a silent ‘thank you’ to the previous plot-holder who had planted the silverbeet.

That led to another grateful thought for the volunteers who got the community garden underway and those who run it today.

And as I prepped and cooked the silverbeet for dinner that night there was another layer of gratitude.

This time to my mother Sylvia, because it’s thanks to her that I knew how to cook the silverbeet (or Sylviabeet as Colin calls it) and, importantly, how to grow more of it!

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In case you’re curious, this is how I cooked it: a dash of sesame oil and a big pinch of salt in the frying pan - add the finely-chopped silverbeet stalks and a finely-chopped chilli - cook 3 minutes before adding the finely-chopped leaves with the rinsing water still clinging to them - cook another 3 or so minutes - serve with a wedge of lemon.