Kitchen Garden

KITCHEN NEWS

WEEK 6

FOCACCIA ART

The last two weeks spent in the kitchen have been in preparation for the AMAZING Art Show that was.

The kitchen, garden and art room all worked towards a collaboration of THE most BEAUTIFUL table setting which included ceramic plates by the 3/4's, gorgeous table decorations created by the gardeners and focaccia art baked by the students in the kitchen.

Focaccia art is made by using a regular focaccia recipe and then placing vegetables, herbs and other edibles from the garden on top to create a scene.

Since this week also coincides with Remembrance Day, the students brief was to create a scene of poppies, while other students created Garden scenes.

This was one of the most impressive things I have seen created in our kitchen.

In saying that, I also think that our table setting for the art show is standalone one of the most beautiful things I have seen created within the school and I couldn’t be prouder to be part of it.

I have attached plenty of photos incase you missed it.

SPRING PRODUCE:

BROAD BEANS & CELERY

We have been looking at broad bean’s, beetroot and celery this week

We know that we don’t eat the pod of the broad bean and only eat the bean inside, whereas, we can use the whole stem and even the leaves of the celery too.

The kitchen classes ahave put together some grazing plates this week so that we can taste lots of different flavours coming from our garden... this included broad bean dip, beetroot dip, celery sticks, preserved olives that have been preserved olives from our garden, boiled eggs form the chickens, preserved pickled cucumber from the garden, potato crisps and add a cheese twist.

We all really loved the opportunity to taste these amazing foods.

Finally, can I please ask if anyone has an abundance of oranges, limes or lemons at home that you can spare... I am after a couple doizen so would be great if you could send into the kitchen.

Happy Friday and Happy Baking!

Mrs Slattery

Broad Bean Dip.pdf

BEETROOT DIP

Focaccia.pdf

Gardening News

We've harvested a lot of early Spring produce this week and got some of our veggie beds ready for our Summer planting.

Our 3/4's picked over 150 broadbeans and enjoyed tasting fresh broadbeans off the stalk.

It was then time for our 1/2's to clear garden beds in our Italian Garden. We found hidden potatoes deep in the soil. We will have lots of potatoes to dig out in the next few weeks.