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Sustainability Corner

Sustainability Team Update

Rippers in the garden & a Pop up Market Stall TOMORROW… 

 

We are selling : 

 

Mizuna - A Japanese variety of mustard green. What?! I hear you say :). 

 

It’s a fresh must have for a stir fry that  packs a serious punch of peppery flavour in stir fry’s. 

 

 Also Giant Mustard Greens a lovely addition to your usual stir-fry. 

Or a little lemon & olive oil, a great side  with chicken or fish. 

 

3/4 children taste tested today and have endorsed with unanimous approval. 

 

“If you like spice this is the perfect herb.” Phoebe. 

 

 “I would definitely put it in a dish like stir fry.” Otti  

 

Please see the recipe  below and you can thank us later for taking the cognitive load of dinner out of your life . 

 

Source these  greens at market stall plus rhubarb, kale & silver beet are still going strong. 

 

If that isn’t exciting you about market stall tomorrow,  Lee’s scones will also be available. 

 

Today there was much excitement & happy 3/4 faces in the Japanese garden as the children pulled up  a Japanese variety of carrot called Red Kuroda that had been growing this term.  Some of us had never seen a carrots so long or as authentic. These were  real school grown carrots. All 3/4 children got a taste as platters were  served in classes. 

 

The Yukomo snow peas were also quite a sight and we have an official Ripponlea’s record snow pea with the longest being 18cm. 

 

Here are the pics… 

 

Gallery Image
Gallery Image

 

See you at  Market tomorrow and seeing more faces in the garden next term for Spring planting. 

 

The garden team xxx 

 

Garlicky mustard greens with lemon

 

You’ll need

 

  • 1 big bunch giant mustard greens
  • 2–3 cloves garlic, thinly sliced
  • 1–2 tbsp olive oil
  • 2 tbsp water
  • Salt
  • Squeeze of lemon
  • Optional: chilli flakes
  • Optional but excellent: a little Parmesan or crumbled feta

 

Method

 

  1. Prep the leaves: Wash well. Cut out the thickest part of the central stems, then roughly chop the leaves. Thinly slice any tender stems.
  2. Start the garlic: Heat olive oil in a large frying pan. Add garlic (and chilli if using) and cook gently for about 30 seconds.
  3. Wilt the greens: Add the mustard greens — they’ll look enormous but collapse quickly. Toss for a minute, add the water, then cover.
  4. Cook 3–5 minutes, until tender but still beautifully green. Giant leaves may need another couple of minutes.

Finish: Season with salt and a generous squeeze of lemon.