A native of Scandanavia, swedes are believed to be a cross between a wild cabbage and a turnip, and are very popular in soups and casseroles!
How do we make sure we provide top quality swedes?
Simple – we grow them ourselves! Sam draws on 3 generations of horticultural experience to grow delicious, flavoursome and gourmet swedes. We only hand-pick swedes if they are heavy for their size (if they are light, it means they are dry on the inside). They must also have a smooth skin (no signs of wrinkles or wilting), and a creamy-white colour below their purple tops (the pigmentation is the result of natural sunlight exposure). The best indicator of maturity is to check around the stalk – this area needs to be firm, with no soft spots or other signs of decay. Finally, we examine the size, we put an emphasis on harvesting smaller swedes; they tend to be sweeter.
Where do we source our swedes from?
Our swedes usually come direct from our farm – planted, cultivated and hand-picked by Sam and the team. It thrives in our quick-draining and nutrient rich soils, however when conditions aren’t favourable to growing them on our farm (due to seasonality, crop rotation etc) we source swedes from other farmers in areas with similar geographical and climatic conditions (such as from other farms around Bacchus Marsh, or around Werribee).
What is the best way to keep swedes?
Swedes are best stored in a plastic bag in the fridge (optimal storage conditions are at 0°C and 90%-100% relative humidity). It’s best to keep moisture away from them; they tend to go mouldy when moisture-exposed.
Swedes nutritional information
Swedes are very rich in vitamin A and beta-carotene; they’re also a great source of vitamin C, niacin and fibre, and have a good mineral content (including calcium, magnesium, phosphorus, potassium and manganese).
Swedes serving tips and suggestions
Swedes have a great flavour – a delicate sweetness with a hint of freshness, probably a result of its cabbage origins. They’re also packed full of healthy goodies (see nutritional information above) and are very versatile (you can julienne them and serve them with dip, use them in a soup or stew, or add them to a casserole) – it is little wonder why they’re such a favourite in Scandinavia! The easiest way to cook them is to peel off their skin with a potato peeler, chop them into cubes, and boil them until soft (it should take approximately 20 minutes). From there, you can mash them, add them to soups, or eat them as they are. You can control the flavour by the method of cooking you choose – boiling dilutes the swede’s flavour, and roasting concentrates it.
*All weights are approx*