Kitchen Garden
Inger Furlong
Kitchen Garden
The students have been busy in the garden, harvesting a variety of fresh produce, including broad beans, silverbeet, rhubarb, lettuce, radishes, borage flowers, parsley, beetroot leaves and roots, dill, mint and carrots to create the delicious recipes featured below.
Our last pumpkin harvested at the beginning of the year was delicious roasted in the salad and in the pastries too.
The chickens are also back in lay, providing fresh eggs for the recipes. The students also enjoyed the delicious tomato relish prepared during Food Technology, which made the perfect accompaniment to the pastries.