Kitchen Garden week 6 & 7

Over the last two weeks we have been using vegetables from the garden and the freezer to make soups and cheesy kale balls. There has been a focus on learning safe knife skills to chop vegetables.

In week 6 the 3/4 class used the Jerusalem artichokes we had dug up from the garden. Most of students were surprised to find that they tasted delicious when fried with onion, carrot and garlic.

The 5/6 class continued to prepare the garden beds for spring planting, re-topping garden beds with soil, weeding and transplanting seedlings.

The F/1 class also made cheesy kale balls as we had an abundance of kale both in the garden and the freezer.

The kale was used by the 3/4 to make kale and broccoli soup. All other classes also made vegetable soup using the vegetables available. They made cheesy garlic bread (a big hit from Term 2) to accompany their soup.

CHEESY KALE BALLS

Ingredients

• 2 bunches kale 

• ¾ cup pizza cheese

• 1/4 cup cornmeal

• 1 egg

• 1 tablespoon Pizza sauce

Instructions

1.                  Preheat oven to 190° C

2.                  Line a tray with baking paper. Set aside.

3.                  Tear  wilted kale.

4.                  Place the kale and the rest of the ingredients into the large bowl

5.                  Put into  a food processor and an adult will process, stopping to scrape down the sides of the bowl as needed, until finely ground.

6.                  Use a 1-tablespoon measuring spoon to portion out the mixture,

7.                  Roll into balls coating in bread crumbs.

8.                  Bake for 18-20 minutes or until firm to the touch and just starting to turn golden brown on the bottom.

9.                  Serve warm with tomato sauce.

SIMPLE VEGETABLE SOUP

Ingredients

• 1 tablespoon olive oil

• ½ white onion diced

• 1 celery stalk diced

• 2 medium carrots peeled, diced

• 2 teaspoons crushed garlic

• 1 medium potato peeled, diced

• 1 cup broccoli diced

(OR use any other vegetables you may have)

• 2 cups warm water

• 2 teaspoons of  vegetable stock powder

• ⅛ teaspoon salt

• to garnish optional: fresh parsley and black pepper

Instructions

1.                  Cut parsley from garden and set aside for garnish.

2.                  Dice carrots and onions. Place in bowl together.

3.                  Slice celery thinly. Put in bowl with carrot and onions.

4.                  Peel and dice potatoes. Put in separate bowl.

5.                  Cut broccoli into small pieces and add to bowl with potato.

6.                  Drizzle olive oil in a large pot.

7.                  On a low heat, sauté diced onion, celery and carrots for 4-5 minutes.

8.                  Add garlic, diced potato and broccoli

9.                  Mix stock powder in warm water

10.             Pour into pot and bring to a boil.

11.             Reduce the heat.

12.             Cook the soup for 18-20 minutes, or until the vegetables and  potatoes are fork tender.

13.             Ladle into your bowls, garnish with fresh parsley and black pepper if you wish and enjoy with cheesy garlic bread!

CHEESY GARLIC BREAD

Ingredients:

(Use gluten free bread or dairy free cheese and margarine if required

• 1 slice of French bread per person

• 50 g butter

• ¼  tsp salt

• 1 teaspoon crushed garlic

• 1 tablespoon of grated cheese per person

Method:

1.                  Preheat oven to 180C

2.                  Melt butter (20 seconds)

3.                  Mix butter with garlic and salt.

4.                  Brush butter mix over bread

5.                  Top with cheese

6.                   Bake about 15 min until cheese is melted, bubbly and golden brown.

7.                  Sprinkle with parsley if using, cut bread into pieces.

8.                  Serve immediately with soup!