What a great start back to Kitchen Garden for 2021.
We came back from the holidays to some beautiful big eggplants, sunflowers, corn, tomatoes, pineapple and honeydew melon. Our students have been busy harvesting them all and our wonderful chefs cooked an eggplant dip in the first week of Kitchen Garden. Then in Week 3 and 4, our little cooks made a delicious pasta salad using our great produce.
There are always plenty of weeds to pull out and the children have been doing a great job of getting our gardens looking great again.
We would like to welcome all the new students in Prep, Year 1 and 2 classes to Kitchen Garden as well as all of our returning students. We are looking forward to a great year in the garden and cooking up yummy food for you all to try.
Here is the recipe for the pasta salad:
Pasta cooked as per packet instructions
Carrots, diced or grated
Garlic chives, chopped finely
Cook pasta and corn. Dice capsicum and carrots and finely chop the garlic chives. Once the corn is cooked cut the kernels off. Add cooked pasta, corn, capsicum, carrots and chives and gently mix together. In a separate cup add squeezed lemon and olive oil and mix together. Then add to pasta and gently mix till Combined.
Debbie Goddard, Kitchen Garden Convenor