S.A.K.G

Kitchen and Garden News

The new kitchen is now fully functional and we are learning how to make the space work for us. It is wonderful to have so many mums and dads volunteering in all Year 3 classes. We certainly appreciate our helpers. Thank you! In the garden, we planted seeds and cleaned up the beds to get ready for spring. The chickens are consistently laying again and giving us plenty of eggs for cooking.

In the kitchen we learnt to understand what seasonal produce is. It’s when something is at its best for the season and it is tasty and juicy. We harvested a purple carrot, lots of herbs like parsley, lettuce, silverbeet, snow peas and broccoli. We made a salad with the fresh produce. We also made a roast pumpkin and couscous salad, a vegetable risotto and used free range eggs from our chickens to make sweet potato and zucchini muffins to share. Check out this cool purple carrot we harvested from the garden. Graeme 3C.

See below for some recipes:

Tomato & Vegetable Risotto

Ingredients:

1 small onion

1 stick celery

1 garlic clove

50 ml olive oil

1 cup Arborio rice

1 cup chopped vegetable of choice (carrots, capsicum, peas, corn, pumpkin)

1 can crushed tomatoes

1L vegetable or chicken stock

1 handful silverbeet or spinach leaf, chopped

Handful parsley/chives/mint/basil or any soft herbs

Method:

• Wash and chop herbs and silverbeet/spinach, put into bowl.
• Peel and finely chop onion and garlic. Dice celery and place in the bowl with onion and garlic.
• Put a heavy based saucepan on high heat, add oil, onion, garlic and celery. Fry for 3-4 minutes stirring constantly.
• Add the rice and stir for one minute.
• Add the chopped vegetables and half the stock and stir until the liquid is absorbed.
• Add the crushed tomato and the rest of the stock and stir constantly. Cook until the rice is aldente (just soft). Add more water or stock if needed.
• Add spinach/silver beet and herbs and stir for another minute.

Zucchini and Sweet Potato Muffins

Ingredients

½ cup grated tasty cheese

½  cup self-raising flour

1 egg

½ medium zucchini grated

½ medium sweet potato grated

½ brown onion peeled and diced

1 stem flat leaf parsley

Method

1. Preheat oven to 200ᴼ Celsius.
2. Whisk egg in a large metal bowl with a fork.
3. Add prepared vegies to egg and gently stir to combine.
4. Add flour and cheese to vegetable mixture and stir with a wooden spoon until flour is thoroughly mixed.
5. Spoon mixture into muffin tins and bake for about 20 minutes or until cooked. Let muffins cool in tins for about 5 minutes before removing them.

Until next time, happy cooking and gardening!

SAKG Team