Stephanie Alexander Kitchen Garden
Term 1 - Ros Hill
IN THE GARDEN
Over the last couple of weeks the children have harvested parsley, zucchini, tomatoes, spinach, lettuce, MORE ZUCCHINIS, MORE TOMATOES and 2 BUCKETS OF POTATOES. We have also needed to construct 'fences' to protect our crops from the 'hungry hens' who are quick to nibble any green leaves.
IN THE KITCHEN
Produce from the garden has been quickly converted to yummy dishes in the Kitchen.
Groups continued to use zucchinis to make Zucchini Rostis accompanied by a delicious Horseradish Sour Cream Sauce as well as a Salad of the Imagination. After tasting, River said, "That was the most delicious thing I have ever tasted. Definitely a 10 out of 10." See the recipe below. Along the way students learned to grate, squeeze out excess juice and use a frying pan safely.
We also made our first tomato sauce using freshly picked tomato, and garlic harvested and dried last year. Recipe is below.
RECIPES
Tomato and Garlic Sauce https://sharedtable.kitchengardenfoundation.org.au/uploads/resource-library/resource-item/links/2020/11/02/link_5f9fa4b891871_syllabus_tc1_tomato_garlic_sauce.pdf
Zucchini Rosti and Horseradish Sour Cream Sauce
Salad of the Imagination : use any available salad items to create a delicious salad. Create your own dressing.