Kitchen Garden & Food Tech
Inger Furlong - Kitchen Garden and Food Tech Teacher
Kitchen Garden
3C, 3B, 5A and 5B harvested silverbeet, mint, cucumbers, basil, tomatoes, apples and rhubarb from the garden to make the delicious recipes below.
Thank you to all the wonderful volunteers that have assisted! To successfully run kitchen sessions it is vital that we have volunteers. If you can help, please get in contact with me.
Contact:✉️ inger.furlong@education.vic.gov.au📞 03 9786 1555
Foundation Food Tech
Students in Foundation have been busy exploring where food comes from and how it can be selected and prepared for healthy eating.
Fresh tomatoes, basil, bay leaves, thyme and oregano were harvested from our garden to create a delicious pasta sauce. Students were explicitly taught how to cut tomatoes using a safe kiddikutter knife. They practised using the bridge chopping technique, placing the knife in a safe position and cutting on a chopping board.
There wasn't an actual recipe (we didn’t weigh the tomatoes, we picked the ones that were ripe), but this is how it was made.
Tomato and Herb Pasta
Ingredients:
- 1 tablespoon of olive oil
- Two cloves of garlic, grated using a microplane
- Fresh chopped tomatoes
- Fresh herbs (basil, thyme and oregano)
- 2 bay leaves
- Vegetable stock
- Brown sugar
- Pepper and salt
- Dried pasta
Steps:
- Heat the oil in a pan and add the garlic.
- Add tomatoes (you could use tinned tomatoes), fresh herbs (basil, thyme and oregano) and two bay leaves.
- Add the vegetable stock (approximately one cup), one tablespoon of brown sugar and season with pepper and salt.
- Cook on low heat until some of the fluid evaporates. Make sure you stir it, so that it doesn't stick to the bottom.
- Serve with cooked pasta.
Year One and Two Food Tech
Students in Year One and Two have been exploring how food can be selected and prepared for healthy eating. They learnt about the importance of eating a variety of healthy food from the five food groups each day.
Students made tzatziki dip with celery and carrot sticks. They also made delicious Greek pancakes topped with poached apples (from the garden), cooked in a small amount of honey, topped with Greek yoghurt. Bruschetta using tomatoes and basil from the garden was also made.
They were all delicious! If you would like to try them at home here are the recipes.
