Kitchen Garden News 17 February 2017 - Glasshouse Christian College

Kitchen Garden News 17 February 2017



  • February 15, 2017

Kitchen Garden News 17 February 2017

This year we welcome a new Kitchen Garden assistant to Kitchen Garden. We are delighted to have Debbie Goddard join us. Debbie replaces Shelby Stott who has found full time work elsewhere; we wish Shelby all the best on her new venture! Many of you already know Debbie who has been a long time parent and volunteer at the school.

During their first Kitchen Garden lesson our brand new Preppies learnt the rules of the garden and learnt where and what everything is. It was a hot day so some nice cold watermelon was enjoyed by everyone at the end of the lessons.

After two long years of waiting we are beginning to harvest our pineapples which are super sweet. The tops have been kept and will be replanted to grow more pineapples that will fruit in another two years! We have been busy cleaning up and replanting our garden beds. Getting things to thrive in the garden in the extreme heat has proved to be a challenge so far this year with many seedlings ‘fried’ by the sun. We have planted many seeds into punnets so hopefully they will be more successful.

A bumper crop of super sweet corn has been harvested and was used by the Master Chef’s to make some delicious corn fritters with tomato salsa. Many asked for the recipe so here it is:

Sweet Corn Fritters

  • 2 large corn cobs, kernels removed
  • 1 green shallot, finely sliced
  • 1 cup of tasty cheese, grated
  • 1 cup of SR flour (or GF)
  • 2 eggs
  • 1 tbs chopped herbs (parsley, chives)
  • ¾ cup water
  • salt and pepper to taste
  • Olive oil for frying

Mix all ingredients together in a large mixing bowl. Heat 1 tbs of olive oil in a non stick frypan (medium high heat). Drop tablespoons of the mixture into the hot pan. Cook until golden then flip over and cook other side until golden.

Serve with tomato salsa.

Tomato Salsa

  • 1 punnet of cherry tomatoes, finely chopped.
  • ½ small red onion, finely diced.
  • A few basil leaves, finely shredded.
  • 1 tbs balsamic vinegar
  • 1 tbs olive oil.
  • Pinch of sugar.
  • Salt and pepper to taste.

Mix all ingredients together in a small bowl. Serve with fritters.

Mandy Ward and Debbie Goddard, The Kitchen Garden team

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