This week we
made:
Curried Eggs
Silver beet in Olive Oil with Chick Peas
and Currants
Coleslaw
Pizza of the Imagination
Zucchini Pasta
The curried
eggs continued to be a very popular dish in both preparation and eating. There
is something quite compulsive about peeling hard boiled eggs – lots of students
who weren’t actually assigned to this activity couldn’t resist coming over and
doing some peeling. And eating the eggs tends to get a bit compulsive at times
too – there were several eggs eaten well before serving time.
We attached the
remote switch to our food processor this week and it was good to see how it
enabled more or our students to participate in the food preparation process.
This week we encouraged students requiring blended food to blend their own.
Here is Mitch blending his coleslaw.
We also
encouraged classes to bring their students’ communication devices so that they could
ask for more food when they wanted it.
Pizza continues
to be very popular – this week Aiden amazed us with his dough throwing skills!
This week’s
pasta was delicious – thin strips of zucchini (resembling pasta) cooked in
olive oil and garlic and then mixed with fettuccine and parmesan. The mandolin
slicer came into its own with this recipe.
We harvested
peas, tomatoes, potatoes, chives, sliver beet and spinach, cabbage, zucchini
and herbs this week.
It was good to
see students checking out what was growing in the garden and using their senses
to explore textures, colours and smells.
Luckily two
giant pumpkins are still alive after last week’s visitors destroyed so many. It
was really great to see one class come down to the garden with a tape measure
so that they could measure the pumpkin.
We got some “new”
clothes for the scarecrows this week – but the students wanted to wear the
clothes too!
With the
inclusion of some of our very young students into the program we are finding
that last year’s purchase of tiny wheelbarrows has been worthwhile. Our larger
wheelbarrows continue to serve many purposes!
And the
maintenance groups continued to keep our garden tidy!
Next week we
will be cooking:
Salad of the Imagination
Pizza of the Imagination
Zucchini Fritters
Moroccan Chickpea Quinoa Salad
Pasta with Vegetable Sauce
And a final few
photos
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