In our Garden, we have been growing kale, and although we may not all like kale, it is really good for you and there are so many ways to use it and disguise it in our food (for those who don’t enjoy it).
Our little chefs made kale and ricotta scrolls with our beautiful fresh kale. Most children enjoyed them and asked for more.
We also have our pumpkins growing and they should be ready to harvest in the next week or two.
We planted different varieties of lettuce last term and the children have enjoyed trying the different varieties. Some look very ornamental in our garden.
We are also letting some of our plants go to seed, so next term we can collect the seeds to then use next year.
Kale and Ricotta Scrolls
1 sheet of puff pastry at room temperature
About 250grams of kale
1 shallot finely
1 clove of garlic, minced
2/3 cup of ricotta cheese
Salt and pepper to taste
Heat oven to 200 degrees
Mix all ingredients together.
Place a thin layer of the mixed ingredients all over the puff pastry, roll up and then cut into 5 pieces.
Bake in the oven for about 25 minutes.
Debbie Goddard, Kitchen Garden Convenor