T2 Week 11 and T3 week 1 Kitchen Garden

The last week of term we harvested produce from the garden including kale, cabbage, broccoli, beetroot and carrot. The students in grade 3/4 prepared these for freezing. We look forward to using these vegetables in our cooking this term. The grade 1/2 students investigated the way water moves through plants whilst the F/1 students baked choc chip cookies.

Week 1 we talked about the history of Australian food since European settlement and all classes made damper. The recipe is below. This recipe makes enough for 4-6 people to have a small portion. We also harvested more cabbage, cauliflower and an amazing coriander plant.

We will now start replanting our garden beds.

DAMPER

Ingredients:

· 1 ½ cup SR flour

· 40g butter, chilled, cubed

· Pinch of salt

· ¼ cup water

Method:

1. Preheat oven to 220°C/200°C fan-forced.

2. Line a baking tray with baking paper.

3. Collect all ingredients

4. Combine the flour and salt in a large bowl..

5. Add butter.

6. Using fingertips, rub butter into flour mixture until mixture resembles fine breadcrumbs.

7. Add the water to the flour mixture and use a round-bladed knife in a cutting motion to mix until the mixture just comes together, adding 1-2 tablespoons extra water if the mixture is a little dry.

8. Use your hands to bring the mixture together.

9. Turn the dough onto a lightly floured surface and knead gently for 1-2 minutes or until smooth.

10. Shape into an 9cm disc and place on tray. Use a sharp knife that has been dipped in flour to mark 4 wedges on top.

11. Dust the damper with a little extra flour and bake in preheated oven for 30 minutes or until the damper is cooked through and sounds hollow when tapped on the base.

12. Transfer to a wire rack for 5 minutes to cool slightly.

Serve warm or at room temperature, either plain or with toppings such as butter, jam, honey, golden syrup or vegemite.