St Mary's SchoolGarden To Kitchen
After a fabulous start to term 4 in our Garden Kitchen Program – Engaging with Place, the momentum has continued with students continuing to enjoy hands-on learning in our wonderful garden and kitchen spaces.
This term our focus will be on:
- Caring for garden beds, planting produce and harvesting produce to use in recipes.
- Preparing food safely and sharing food with others.
This past fortnight, students have enjoyed spending time in our vegetable garden observing plant growth, caring for the garden through watering and weeding, and harvesting fresh produce to use in our recipes in the kitchen. This week we have focused on the importance of using water wisely. Last week was National Water Week with the focus being “Make Every Drop Count.” We explored the meaning of this and ways we can save water in our school garden.
In the Kitchen students have been busy making rainbow wraps and herby flatbread with herby dip. Both recipes were popular among our students! The students are continuing to demonstrate great teamwork and responsibility in the kitchen which is a delight to observe.
Making and enjoying healthy and colourful rainbow wraps using fresh lettuce from the garden!
Making delicious flat bread with herb yoghurt dip using freshly harvested herbs from
our school garden!
Here is our latest recipe for you to try at home…
Herby Garlic-Chive Flatbreads
Makes 8 small flatbreads
Ingredients
2 cups self-raising flour
¾ cup natural Greek yoghurt
2 tablespoons finely chopped garlic chives
2 tablespoons finely chopped parsley (fresh or dried or a combination)
1 teaspoon finely chopped oregano (fresh or dried or a combination)
1–3 tablespoons water, as needed
A little olive oil for cooking
Method
1. Mix the dough - Place the flour, yoghurt, garlic chives, parsley and oregano in a large mixing bowl. Stir together with a wooden spoon.
2. Knead - Use clean hands to bring the mixture together into a soft dough. Knead gently for 2–3 minutes. Add a little water if too dry, or a sprinkle of flour if too sticky.
3. Shape the flatbreads - Divide the dough into 8 equal pieces. Roll each piece into a ball, then flatten with your hands or a rolling pin into a small circle.
4. Cook - With adult supervision, preheat the electric fry pan to approximately 170–180°C. Lightly brush with oil and cook each flatbread for about 2–3 minutes per side, until golden and cooked through. Adjust the temperature if they brown too quickly.
5. Share and enjoy - Allow the flatbreads to cool slightly before serving. Enjoy them warm with a herby yoghurt dip, hummus or vegetable sticks.
Herby Garlic-Chive Yoghurt Dip
Makes approximately 1 cup
Ingredients
1 cup natural Greek yoghurt
1 tablespoon finely chopped garlic chives
1 tablespoon finely chopped parsley
1 teaspoon fresh oregano
Method
- Harvest and prepare: Wash the fresh herbs and pat them dry. Finely chop the garlic chives and parsley with adult supervision.
- Mix: Spoon the yoghurt into a mixing bowl.
- Add flavour: Stir through the chopped herbs.
- Taste: Try the dip and decide whether it needs any adjustments.
- Chill and serve: Refrigerate until ready to serve with warm herb flatbreads and fresh vegetable sticks.
Later this term, we are excited to share some of our wonderful garden produce and delicious creations with you, as well as take you on a journey of our Garden to Kitchen Program this year by sharing our journals with you– stay tuned!
Looking forward to more harvesting, planting and cooking this term!
*Please Note: Each Tuesday most of the students enjoy eating what we prepare in class. They are encouraged to eat their own packed food as well, however sometimes they are a little full – they may therefore not require as many snacks in their lunch box on this day, particularly if you are finding they are bringing some food home on this day.
Clare Grainger
Science and Health & PE Specialist Teacher