Stephanie Alexander Kitchen Garden News
Kitchen Garden News
Preserving a glut of fruit or vegetables used to be a normal part of household duties. Now with the convenience of supermarket products a lot of these old skills have been lost. Therefore, the kitchen has purchased a preserving kit to make use of our abundant fruit harvest. The sweet and juicy peaches from the school garden have been preserved in Fowlers Vacola jars to use in recipes throughout the year in kitchen.
Homemade preserved produce tastes amazing! The kitchen has also made many jars of peach jam which will be served on scones at the school fete. Delicious!
The second menu of the year makes use of Summer vegetables and herbs including cucumbers, tomatoes, zucchinis, lemons, peaches, basil, parsley, chives, mint and eggs. It was great to hear about the many dishes the students prepared over the Summer holidays (they weren’t only cakes and biscuits!). The current menu being prepared and enjoyed by the students is as follows:
- Pesto Pasta
- Glazed Stovetop Carrots
- Fattoush with Crunchy Flatbread
- Peach Tarts
Trish and I welcome family members to join in the kitchen/garden classes – no need to tell us in advance just turn up when you can! Can I also ask families to check if they have any Fowlers Vacola preserving jars that are no longer used. These are expensive to buy and I would love the opportunity to teach the kids preserving and pickling skills using our harvest. Grandmothers especially may have old kits that they would be happy to donate. Please drop to kitchen if you find any – thanks!
Finally, I have started an Instagram page for the kitchen garden program. This is to give quick snapshots of what the students are growing and preparing. Children will not be shown. I would love some followers from the community so please go to @altonagreenieskitchengarden if you would like to see some kitchen garden action!
Term 1 Timetable
