Our garden beds continue to flourish in the very warm autumn we are having. We have harvested some lovely fat corn cobs that the chefs then used in our recipe for the fortnight; sweet corn, capsicum and tomato salsa. This was served with tortillas and devoured quickly with many asking for seconds. Many children asked for the recipe so here it is:
Sweet corn, capsicum and tomato salsa
1 tablespoon olive oil
4 corn cobs, kernels removed
2 shallots, finely sliced
4 vine ripened tomatoes, finely diced
1 red capsicum, finely diced
1 teaspoon of ground cumin
The juice of half a lime
Sour cream & tortillas or corn chips to serve.
Heat olive oil in a fry pan over medium heat. Add shallots, corn and capsicum and fry for a few minutes until slightly softened. Remove from heat and place into a bowl. Add tomato, cumin and lime juice. Serve with sour cream and tortillas/corn chips.
This would be a healthy alternative for the lunchbox too…. remember to pop in a spoon to make it easier to eat.
We had a big tidy up in the garden for Open Day. Sugar cane mulch was added to garden beds, flower seedlings were planted in our gazebo pots, prep classes tended their adopt-a-garden beds and planted new flowers and we have begun a new garden bed next to the gazebo that was previously used for growing weeds (very successfully too, I might add!). This new bed will be used for a herb garden as it is right next to the kitchen gazebo.
Until next fortnight, happy growing!
Mandy Ward, Kitchen Garden Coordinator