Kitchen Garden in Weeks 5 and 6 found us sowing seeds into pots, planting seedlings into the gardens, and harvesting more eggplants, tomatoes, and capsicum.

There was plenty of weeding and then mulching done as well.

In the kitchen we made vegetable and halloumi kebabs. They were delicious and super easy to make.

Some children found the eggplant different to eat due to its texture but most still tried it which was fantastic.

Vegetable Kebab Sticks

Eggplant cook in a 200-degree oven for 1/2hr In oil and with a little salt.

Cheery Tomatoes  Cut in 1/2.

Capsicum diced into 1cm pieces.

Haloumi cheese cut into slices and cooked in a frying pan with oil and rosemary, then cut into 1cm pieces.

Put all ingredients on kebab sticks and enjoy.

Debbie Goddard, Kitchen Garden Convenor

GCC families can see all the photos on Pixevety.

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