Kitchen Garden is very quiet at the moment without our beautiful Preps to Year 2 students. Mrs McClure and I have been busy keeping our garden weeded, planting our seedlings that have grown over the holidays, pruning our trees and harvesting our beautiful cucumbers and sweet potatoes.

We have corn, tomatoes, lettuce, capsicum and more cucumbers that are almost ready to harvest. You all did so wonderfully well last term with all your planting, watering and weeding and that is why we are getting bumper crops.

We hope you all enjoyed your holiday packs that were sent home at the end of last term and we would love you to email some photos of your seeds growing and cooking you may have done.

It was Anzac Day on Saturday. What a wonderful day it is to remind us of what our families before us sacrificed for our freedom here in Australia. Did you and your families cook some Anzac biscuits?

Here is a Zucchini Fritter Recipe to try at home for lunches or a snack while doing your schoolwork. 

Zucchini fritters
6 large Zucchini grated
4 tablespoons of plain flour (gluten-free flour can be used)
1 egg, lightly beaten
1 small garlic clove, crushed
1 tablespoon parsley, finely chopped
1/2 cup tasty cheese, grated (optional)
Olive oil for frying

Instructions

Combine all ingredients in a large bowl and mix well. Season with salt and pepper.
Heat a little oil in a non-stick frying pan over medium heat.
Drop spoonfuls of the mixture into the pan and cook for a few minutes each side until golden. 
Enjoy plain or with some relish, avocado or cream cheese on top.

We hope you are all well and we look forward to seeing you all in the Garden very soon.

Debbie Goddard, Kitchen Garden Coordinator