Kitchen Garden

It has been a fantastic term in Kitchen Garden. The eggplants and chillis survived into the start of term and were enjoyed by all (okay, most) when made into chilli jam and eggplant kasundi. Our first planting of winter veg was decimated by rabbits and snails, so the class took action to net plants and save them from pests. When the first frosts hit, the nets proved to be successful on multiple fronts. We also started to make use of the new greenhouse and the pea and bean seedlings germinated in this space have now been transplanted to an outside bed. Growth of silverbeet has been so successful that sales to staff have been required. In the kitchen students have gained a new appreciation for silverbeet and spinach when mini gozleme were made, garden grown broccoli was used to create a creamy pasta and garden grown rhubarb turned into jam topped jam drop biscuits. The final CAT for the semester gave students an opportunity to choose/modify a recipe to fulfil a design brief. Products ranged from rhubarb muffins to zucchini slice and a variety of pasta dishes.