Busy green thumbs have been working hard during lessons getting the garden ready for the end of the year. Some beds have been completely emptied and refilled with compost, lucerne mulch and some smelly blood and bone so they have time to settle before the start of next year’s classes.
A bumper crop of beetroot was harvested with some of the delicious bulbs as big as the children’s heads! Lots of cherry tomatoes and yellow zucchini were also harvested and used by the cooks in their creations.
Preps and Years 2M and 2G made bruffins which were enjoyed by everyone. Many people have asked for the recipe so here it is:
12 slices of wholemeal bread, crusts removed and flattened.
2 Roma tomatoes sliced.
1 cup of chopped bacon (or you could use ham or smoked salmon.)
Preheat oven to 190oC and grease a 12-hole muffin tray.
Place one slice of bread into each muffin hole, press down to make a hollow.
Divide bacon and tomatoes into bases.
Crack one egg into each hole. Top with grated cheese if desired.
Bake for 10-12 minutes until eggs are cooked to your liking.
Enjoy for breakfast or great cold in the lunch box.
Year 1 classes had a general garden tidy up and made some beetroot dip with crudities using the enormous beetroot they harvested.
There are only two weeks of school to go so that means party time in Kitchen Garden. Parents (and special friends/Grandparents) are more than welcome to join us for this. Please let me know if you will be attending. For the Year 2 classes, this will be their last regular Kitchen Garden lesson and the first group of children to ‘graduate’ from the program.
Mandy Ward, Kitchen Garden Coordinator