SAKG

In the garden, the classes each week add carbon, nitrogen, air and water to the compost, so it’s now looking amazing and not so stinky!  We harvest from the garden each week, picking zucchinis, tomatoes, beans, rocket, parsley, basil, beetroot and silver beet. We have also planted seedlings of coriander and spring onions, dried herbs for later use, collected seeds from parsley plants, and weeded the vegetable beds.

In the kitchen, we prepared and cooked a beetroot and herb risotto, fruit muffins, pizza with zucchini and parmesan, carrot and zucchini croquettes, roasted sweet potato and root vegetables, zucchini bread muffins, flatbread, zucchini carbonara, rocket pear and parmesan salad, Cacik and of course Salad of the Imagination.