Over the last two weeks in the Kitchen Garden we have been harvesting our carrots and zucchinis. They have both grown beautifully. Our celery has done well and is nice and crunchy.

We have been making a delicious zucchini dip with carrots, celery and homemade crackers. Most of the children loved it!

The gardens are being prepared with new soil and mulch to sit over the summer holidays and be ready for next year’s planting. It’s fun getting our hands in the gardens and the children are enjoying it immensely.

Zucchini Dip

Ingredients

2 tablespoons extra-virgin olive oil
2 medium zucchini, diced
1/2 cup low-fat or non-fat plain Greek yoghurt
2 tablespoons lemon juice
2 tablespoons chopped fresh mint
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper

Directions

Heat oil in a large skillet over medium heat.
Add zucchini and garlic and cook, stirring occasionally until softened, about five minutes.
Allow the mixture to cool for five minutes then transfer it to a food processor or blender.
Add yoghurt, lemon juice, mint, salt and pepper. Puree until smooth.

Crackers

Ingredients

3 cups all-purpose (plain) flour, or a mix of all-purpose and whole grain flour
2 teaspoons salt
4 tablespoons extra-virgin olive oil
1 cup water

Directions

Mix all dry ingredients in a bowl, then add the wet ingredients and mix together.
Roll out on a floured surface until really thin then cut into rectangles and bake in the oven at 180C for 12 to 15 minutes.
Let cool and enjoy.

Debbie Goddard, Kitchen Garden Coordinator

GCC families can see all the photos on Pixevety here.