Kitchen Garden

Flashback to Week 4 

From Erin, Kristen & Tess, the Stephanie Alexander Kitchen Garden Program Team

In week four we were lucky to be able to harvest an abundance of Jerusalem artichokes from the garden, along with some cool-looking celeriac.

We used our garden harvest to create a delicious winter menu featuring an olive oil pastry with spinach and feta filling. We served our pastry creations with a Morrocan roast vegetable salad. It was crunchy, crispy, salty, zesty, fresh and satisfying!

Special thanks to Tess for all her muscle power harvesting and scrubbing all those dirty artichokes.

Check out the recipe below, it's a great simple one to try at home.