Kitchen Garden

Our garden at Napier St has been flourishing! This week the zucchinis and radishes were harvested. Yves , Asha and the students made delicious savoury zucchini and carrot muffins and Turkish carrot yogurt dip. Radishes were grated and prepared in jars for fermenting.

Muffin Ingredients: grated zucchini, grated carrots, shredded cheddar cheese, melted butter, flour, dried herbs, baking powder, baking soda and eggs.

Carrot Yogurt Dip Ingredients: carrots, olive oil, greek yogurt, garlic, pinch of salt

-Yves & Asha, Kitchen Garden