Kitchen Garden classes have been busily preparing and planting our vegetable beds. We removed lots of weeds that had grown over the holidays and added compost from our compost bin, some Organic Xtra fertilizer and mulch before planting new seedlings. Lettuce, radish, beans, zucchini and sugar loaf cabbages have been planted as seedlings. We also planted lots of corn and cucumber seeds into punnets for further plantings in the coming weeks. This term we are making paper pots from recycled paper then planting edible flower seeds into them.
Our master chefs made Lady Flo’s famous pumpkin scones using a fresh pumpkin from the garden. Most of the students LOVED them so much so here is Lady Flo’s recipe:
INGREDIENTS
1 tablespoon of butter
½ cup sugar
¼ teaspoon salt
1 egg
1 cup cooked, mashed pumpkin (cooled)
2-2½ cups self-raising flour
METHOD
- Preheat oven to 250C. Beat together butter, sugar and salt with electric mixer until light and fluffy.
- Add egg, then pumpkin and flour.
- Turn dough onto a floured bench, roll to approx 3-4 cm thick then cut into squares or use a scone cutter for circles.
- Place on a floured tray then bake in hot oven for 15-20 minutes until golden.
- Serve warm with butter (also great cold in the school lunchbox)
