Kitchen Garden 

KITCHEN NEWS 

WEEK 2

SPRING PRODUCE: 

CAULIFLOWER 

FENNEL

Over the past 2 weeks the kitchen groups have been cooking with both cauliflower and fennel.

CAULIFLOWER

The cauliflower in the garden looked fabulous and needed to be used before the creatures in the garden noticed it. 

 The senior classes used cauliflower to make soup, while the junior classes crumbed and roasted the cauliflower with breadcrumbs, parmesan, and garlic. 

Both of these dishes were delicious and some parents may be surprised that your children not only ate the cauliflower but also enjoyed it too!  I hear children constantly say " this is the best thing we’ve ever made in the kitchen garden"!

FENNEL

We have also been picking fennel from the garden. We roasted the fennel in some classes and then made a fennel slaw in other classes.  We also know the fennel fronds can be used in salad and we noticed these smelt like licorice (or black jelly beans!). 

We also looked at the fennel seeds we harvested the fennel seed last year when the plants went to seed. There are so many ways to add fennel flavour to our home cooking. 

The junior classes used roasted fennel to make a "Silverbeet and fennel Gozleme ". This looks like an enclosed pizza which the children loved!  The senior classes made coleslaw using fennel and cabbage which involved a lot of fine slicing. 

There has been an extra fun activity in the kitchen to complement the frog pond activities the garden group has been doing. We made

"Jelly Frog in the Pond". 

It's been a great week in the Kitchen and looking forward to cooking with next week's produce!

Mrs. Slattery