Kitchen garden

Finally, we are using produce from our garden to cook with. Although some were hesitant to think beetroot would be nice to eat or use in a dessert they were all pleasantly surprised. Fresh beetroot tastes very different to pickled beetroot and the majority really enjoyed our beetroot risotto too. Our warrigal greens are also abundant at the moment, we made warrigal green and ricotta fritters. Warrigal greens are a native plant that is very similar to spinach but a bit sweeter, delicious. 

The chickens are now staying at school full time and a huge thank you to all those families helping out with the cleaning, feeding and putting chickens away at the end of each day. The children are visiting on a regular basis and they love their cuddles. 

The greenhouse is getting a workout with lots of seed planting in preparation for next term's planting of the garden beds. Now that we have had some rain I am hoping we will have greater success with our crops. 

The green team has been very helpful handing out compost bins and shredding paper for our garden use. Thanks green team 

Huge thank you again to each and every one of you that has helped during cooking and gardening sessions. We really do appreciate swapping work shifts, juggling toddlers, or grandparents giving up their retirement to help us make this program the best it can be.