Kitchen Garden

 In Kitchen Garden this week students from 3/4D  made vegetarian lasagne accompanied with oven -baked garlic bread.

Lasagne Ingredients included: lasagne sheets, capsicum, zucchini, onion, carrot, spinach, diced tomatoes, ricotta and grated cheese. Seasoned with salt, pepper and oregano

Students in 1/2J  made delicious Mexican salsa and guacamole.

Mexican Salsa ingredients included: olive oil, red onion, red capsicum, carrot, zucchini, garlic, cumin, smoked paprika, oregano, diced tomato, black beans, pinto beans, lime juice and water.

 Guacomole ingredients included: avocadoes, lemon/lime juice, garlic clove, olive oil cumin and a pinch of salt. 

They all took turns in stirring, mixing, serving and eating together with their class. 

 Meanwhile, Asha has been busy planting broccoli, beetroot, carrot and cauliflower seedling pods that will be re-planted into our garden on Napier St.

-Yves & Asha, Kitchen Garden