Kitchen Garden Week 5 and 6

In week 4 all classes continued to learn bout the Australian Healthy Food Guidelines. The 3/4 and 5/6 classes learnt about some of the ways food can be preserved and combined to make zucchini and corn relish. The 3/4 class chopped up all the vegetables and prepared the preserving liquid. The 5/6 class then cooked the relish and sterilised the jars used. This week they tasted the relish on some dry biscuits and their evaluations allowed them to use more specific language to describe the taste, texture and appearance of the relish.

 In week 5 the weather was finally suitable for us to work in the garden. The F/1 class made newspaper seed tubes and planted bean seeds which they are carefully monitoring and watering. The 1/2s planted seedlings of cauliflower, broccoli and bok choy. The 3/4s planted carrot seed tape and bean seeds. The 5/6 students made seed tape using donated parsnip seeds and then collected lettuce seeds from the garden. We have a lot of lettuce seed!

Zucchini relish

Ingredients

         700 g zucchini diced

         1 red capsicum diced

         1 cup corn cob kernels

         1 onion diced

         1 1/2 cups White Vinegar

         1 cup white sugar

         4 tsp ground turmeric

         4 tsp mustard powder

         1/4 tsp curry powder

         2 tsp crushed garlic

         1 tbs vegetable oil

         1 tbs salt

         2 tbs cornflour

         1 tbs water