Kitchen Garden week 5 & 6

In the past two weeks each class has been surveyed about vegetable likes and dislikes. We have compiled a list of vegetables to plant in winter and moving through to spring. With soup weather upon us all classes made cheesy garlic bread which is a simple accompaniment to soup and pasta dishes.

The 5/6 class learnt how to safely peel pumpkin and have made pumpkin puree for them to make pumpkin pie next week which was the pumpkin recipe they chose to make.

In the garden we have cauliflower and broccoli almost ready to harvest and beetroot and carrots not far away. The F/1 students planted broad bean seeds to replace their bean plants which had died because of last week’s frost. 1/2 students planted carrot, snow peas and lettuce seedlings and the 5/6 planted out the garden beds in the new inclusive garden.