Kitchen Garden

Students in 5B participated in a catch up Kitchen Garden session, where they used freshly harvested beetroot and silverbeet to create a delicious chickpea, pumpkin, and beetroot salad. Basil was harvested to make bruschetta and eggs from our Skye chickens were used to make a quiche.  With the sun shining, it was the perfect day to get stuck into gardening tasks, including planting broad beans.

With an abundance of pumpkins harvested from the Skye garden, the students in 3A put the produce to great use by preparing pumpkin and honey bread, a fresh pumpkin salad, and roast pumpkin, chickpea and sage sausage rolls. One of our volunteers even commented that it was the best Kitchen Garden food she has ever tasted.

In the garden, students planted beetroot and peas, and did a fantastic job tidying the space. If you haven’t visited the garden recently, it’s well worth a look.

                    Kitchen Garden Dates and Times