Kitchen garden
What we've been up to
IN THE GARDEN:
Winter is nearly here and we are all busy preparing the garden beds to plant our winter crops.
IN THE KITCHEN:
The students have enjoyed making a Mexican inspired menu. We have also linked maths to the kitchen garden program by exploring the different weights and measurement’s we use in the kitchen.
Some of the vegetables we have harvested in the garden are:
- Corn
- Capsicums
- Coriander
- Chilli
- Cucumbers
- Mint
- Parsley
- Tomatoes
- Zucchini
MENU
- Soft shell tacos
- Corn and capsicum salsa
- Guacamole
- Zucchini and corn fritters
- Chimichurri. An Argentinian dipping sauce
Chimichurri an Argentinean dipping sauce. Great served with soft shelled tacos
From our Summer garden; Parsley, spring onions, oregano leaves, coriander and red capsicums.
Equipment Large knife Colander. Large bowl. Small bowl. Large tea towel. 4 small serving bowls. 4 serving spoons. | Ingredients 20 sprigs of parsley. 20 mint leaves 4 spring onions. 2 sprigs oregano. 1 large capsicum roasted and finely chopped. ½ cup olive oil. 2 table spns vinegar. 1 lime juiced. ½ cup cold water. ½ chilli finely chopped. |
What to do.
- Wash all the herbs and the spring onions then place onto a tea towel to dry.
- Finely chop the spring onion. You may want to use a sharp pair of scissors to cut the spring onions.
- Pick all the leaves from the parsley, oregano and coriander stalks Set aside in a large bowl.
- Next finely chop the stalks of all the herbs except the oregano. Place into the bowl with the chopped spring onions and the herbs.
- Finely dice the roasted red capsicum and add to the large bowl with the chopped herbs.
- Next measure out all the liquid ingredients and place into the large bowl.
- Finally chop the chilli anfd add to the bowl. Mix all the ingredients together. Allow the mix to sit for about 2 to 3 minutes.
- Now put the chimichurri into 4 bowls and serve.