The weather brightened by Monday afternoon and Red and Orange Classes were able to come down to the garden. Everyone was very excited to see how much our plants have grown over the Easter break. Jed was especially pleased to discover that the corn has ripened!
We harvested a wide variety of vegetables for cooking this week:
- green tomatoes
- cabbage
- basil
- tomatoes
- capsicum
- corn
- parsley
As well as harvesting we did the following:
- planting carrot seeds
- weeding
- removing dead plants
- composting
- paper shredding (for the compost)
- watering
- feeding the worms in our worm farm
Nick harvests a cabbage for coleslaw |
Jackson harvested a cabbage for coleslaw |
Regan harvested green tomatoes |
And a third cabbage was harvested by Nick for coleslaw |
Billy shredded paper for our compost heap |
Jo and Billy (that's Billy behind the paper!!) put the shredded paper onto the compost heap |
Shannon discovered that the sweet corn has ripened |
Litiani inspected the harvest table |
Patrick enjoyed using the food processor to shred vegetables for the coleslaw |
Litiani making coleslaw |
Liam whisked eggs for frittata |
Stevan made ravioli |
Darcy made mini frittatas and carried them very carefully to the oven |
Rochelle made mini frittatas |
Ryan cooked fried green tomatoes |
Ryan enjoyed his fried green tomatoes! |
Hugo cracked eggs for frittata |
Rochelle cracked eggs for frittata
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Our menu this week was:
Fried Green Tomatoes with Yoghurt
Coleslaw
Pizza Scrolls
Mini Frittatas
Pumpkin Ravioli
As usual everyone enjoyed most of the food. Green tomatoes were a 'first' for just about all of us and we were pleasantly surprised by their delicious taste. The filling for the ravioli was particularly tasty - we think we might use the same recipe for a dip later on.
This was our first week of making ravioli - a bit tricky, but successful!
Next week we will be cooking:
Sweetcorn and artichoke fritters with crisp sage leaves and herb yoghurt
Pizza Scrolls
Mini Vegetable Frittatas
Salad of the Imagination
Ravioli with spinach and ricotta filling
Like the green tomatoes, I think the Jerusalem artichokes will be a first for many of us - Sally kindly donated them to us. Our salad will be a little different next week too - students will be provided with a range of ingredients and will select what they would like to use.
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