Kitchen Garden

It has been a tough start to the year for Kitchen Garden. The very dry summer meant that growth was slowed for the tomato and strawberry plants, although the finger eggplant and chillis did enjoy the heat! Students have been brave and tried many new flavours such as pickled cucumber and baked eggplant coated in parmesan and breadcrumbs. The class has continued to make use of excess produce from the Food Technology classes to ensure food waste is reduced, which is one of the strategies the class has highlighted as a way to ensure food security now and into the future.