Kitchen Garden & Food Tech
Inger Furlong - Kitchen Garden and Food Tech Teacher
Kitchen Garden News
The students have been enjoying the cooler days in the garden and have been busy planting broccoli and carrots. They also potted rosemary grown from cuttings that were propagated in water.
In the kitchen, students used freshly harvested beetroot and silverbeet to create a delicious chickpea, pumpkin, and beetroot salad. They also harvested cherry tomatoes and basil to make bruschetta, and they gathered some eggs from our Skye chickens to create a quiche.
What can you Plant in March?
Asian greens, asparagus, eetroot, broad beans, broccoli, brussels sprouts, cabbage, carrots, cauliflower, chervil, chives, kohlrabi, leeks, lettuce, mint, oregano, parsnip, peas, radish, rocket, rosemary, sage, shallots, silverbeet, sorrel, spinach, spring onions, swede, thyme and turnip.
Food Tech Fun
The kitchen was buzzing with excitement as students in Foundation learnt how to make healthy omelettes topped with thyme from the garden. They practised cracking the eggs and whisking. There were hardly any leftovers to feed our worms!
Year One and Two students learnt how to make healthy pizzas using toppings found in the five food groups. Spinach, tomatoes, saltbush, basil, thyme, oregano and bell peppers were harvested from the garden and used as delicious toppings. Students used their knowledge and creativity to design their own healthy pizza.
