Week 7 and 8 in Kitchen Garden was full of fun in the Garden, planting seedlings, looking for white cabbage moths and caterpillars, lots of watering and harvesting strawberries, tomatoes, eggplant, kale, sweet potato and cabbage.

We also had a visit from Woolworths to let us know of their new promotion with growing your own seedlings.

In the kitchen, we cooked sweet potato and cabbage pancakes with beetroot relish. The children loved them and were asking for seconds. They are great to put in school lunch boxes.

Sweet potato and cabbage pancakes with beetroot relish

INGREDIENTS:
∙      1 cup cooked sweet potato, mashed
∙      1 cup cooked potato, mashed
∙      1 cup finely chopped cabbage, lightly steamed
∙      2 shallots, finely sliced
∙      1 cup SR flour
∙      3 eggs
∙      Salt & pepper to taste
∙      1 tbs olive oil

METHOD:

Combine all ingredients in a large mixing bowl. Heat oil in a non-stick frypan, medium heat. Drop tablespoons of the batter mix into the pan. Cook until brown, flip and cook on the other side. Serve with beetroot relish.

Beetroot Relish

INGREDIENTS:
∙      1 large beetroot, grated
∙      1 tbs balsamic vinegar
∙      1 tsb water
∙      2 tsp cornflour combined with enough water to make a thin paste

METHOD:

Place all ingredients into a small saucepan. Cook over medium heat until the beetroot is soft. Add cornflour mix and quickly combine over low heat until thickened. Season with salt & pepper. Allow to cool, then serve.

Kitchen Garden Team. 

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