Kitchen Garden 

Kitchen News 

' FENNEL & RHUBARB'

This week we have continued to use Blueberries to make those yummy " Blueberry Muffins". Today the Grade 3/4 classes changed the recipe to include rhubarb fresh from the garden, instead of the berries. I love encouraging the children to use alternative ingredients in recipes based on what you have available. 

The Prep classes collected all the kale in the garden to make kale chips; so simple. Just tear up the kale, place on a baking tray, drizzle with olive oil,  sprinkle with salt and pepper, ten minutes in the oven and you have ready made kale chips.

One of our lovely students recently donated a bag of lemons to the our kitchen. We LOVE it when families bring us their surplus produce that they can't use themselves. Since we have lemons, lemons, lemons, the junior classes have been making "Pink Lemonade". We learnt that the 'pink' can be made many ways. It can be made by using crushed raspberries, strawberries or cranberry juice. It was a balancing act between he sour and sweet, but loved by all. 

The 3/4 classes used lemon in a different way today... we harvested some fennel and zucchini from the garden and made a "Fennel & Zucchini Pasta with Lemon."  We used the bulb of the fennel by slicing it finely and also used the fennel fronds too. Lots of lemon zest, juice, garlic and then added some beautiful roast zucchini from the garden too. This may be a slightly different pasta than what the strudents are used to having, but none the less, delicious!

We are looking forward to using up loads more produce from our garden ion the coming weeks; zucchini, board beans, celery and the tomatoes are coming! 

If you have have surplus produce, please feel free to drop us some lemons or other produce you may have in your garden. We will always make sure we use or preserve whatever we are lucky enough to receive. 

Happy Cooking everyone and you can find all of our recipes attached below.

Happy cooking everyone!

Jilda De Rango & Colleen Slattery

Kitchen Specialists

Garden News

First Spring Veggies

Well its been great to harvest our first zucchines and cauliflowers this week.

Our tomatoes are starting to flower and we have snow peas in abundance .

This week in our year 3/ 4 garden classes we began to look at testing the water in our pond.  Good water indicators are great signs that our pond can sustain lots of different life forms.

So we started to test our water Ph level . Our reading was about the 7.5 mark meaning some work needs to be done to bring it to a more neutral mark 6.5Ph.

As the weather begins to warm our animals are needing more shade and water.  Our chickens enjoyed an icy drink .

Happy Gardening.

Sandy Lindfield

Garden Specialist