Gardening Club

Our garden has grown tremendously this term.  Students have been watering the young seedlings from the top of the wicking garden bed, while the plants are young.  Soon we’ll only need to fill up the bottom reservoir every 2 weeks and start to benefit from the wicking effect of these beds.  

All cooking classes have been using the herbs and produce in their lessons, which are free from pesticides and chemicals, in season and at their freshest.  Growing our own is an ethical and sustainable practice which minimises food miles, eliminates plastics, reduces our carbon footprint and saves money.     

Students not only learn about sustainability in lessons, but they’re putting it into practice, each time they cook.  Students have enjoyed cutting their own herbs to garnish their meals during cooking lessons. 

So far this year we have used: 

• Spinach, Rainbow Chard for Gozlemes.  (Year 12) 
• Zucchini for Minestrone (Year 7) 
• Coriander, Lettuce, Spring Onions, Chives for San Choy Bau (Year 8) 
• Zucchini and Parsley for Sausage Rolls (Year 10) 
• Spring onions, Chives and Coriander for Vegetarian Nacho Bowls (Year 9) 
• Parsley for garnish and flavour. 

Coming up, students will harvest the spring onions for Spring Onion pancakes, Lettuce for Hamburgers, and Parsley for Lemon Greek Rice.  The year 12’s will learn about Preservation – so we’ll harvest the basil and process to freeze, for later in the year.  We’ll also look at other uses, like making a pesto.    

We have swapped around a number of recipes this term, based on what is ready to harvest in the garden.  This has been a fantastic way to demonstrate to the students, the significance of eating in season.  Not only is it plentiful, but it’s also at its freshest. 

Garden Club students are keen to plant some seeds, in the last wicking bed, once the weather cools a little.  We’ll also look to plant a lemon and lime tree and grow some mushrooms and other produce we particularly use in recipes or that grow best at different times. 

We’ll continue to grow produce and enjoy its benefits and hopefully students may even want to grow something at home, even if it’s just some parsley. 

All are welcome to help out in the Garden.  Someone is usually in the garden most lunchtimes or see Mrs Dear for more information.