Kitchen Garden

Despite a hot and dry summer, the kitchen garden has continued to thrive. We’ve seen an abundance of cucumbers (some might say too many!) and a strong tomato harvest, while zucchini and corn have also produced well. Our sunflower bed was a highlight—until the local parrots helped themselves to the seeds!   Students have been busy using the fresh produce to make pickles, tomato pasta sauce, zucchini fritters and mini quiches. Surplus produce, including tomatoes and cucumbers, has been sold to staff, with funds going towards new plants.   Looking ahead, we expect the chillies to ripen soon and a healthy eggplant crop is nearly ready for harvest. Students have also begun planning for autumn planting, with new seeds and seedlings already in the ground, adapting to the current unpredictable conditions.   We are looking forward to another productive and rewarding semester in Kitchen Garden.