We have continued to plant out in our new extended garden area. This week we planted three more fruit trees which will not only give us some shade in the gazebo/sink area but hopefully lots of useful fruit!
The Year 1 classes and 2W made a lovely, crunchy lettuce, pear and feta salad using fresh ingredients from the garden. Preppies and 2M/G used our bountiful corn cobs to make corn and zucchini fritters. These were so tasty that many were asking for more and I’ve included the recipe at the end of this article.
Our green manure/cover crop that was planted a few weeks ago was chopped and dug into the soil along with lots of compost before our seed potatoes were planted in one of the beds. We have tried planting broccoli and cabbage seedlings but unfortunately they have turned up their toes….I think it must be the unseasonal hot weather that sent them wilting. We will try again and hopefully be more successful next time.
If anyone has an old pair of gumboots (adult sized) that they no longer use we would appreciate them in KG for our upcoming project in Term 2.
We have had so much fun this term in Kitchen Garden. Thanks to our wonderful volunteers who have helped out. Next term we will be exploring where our food comes from and we will be busy making/baking/growing and cooking for our Maleny Show entries.
Into a large mixing bowl add:
2 large eggs
The kernels from 2 large sweet corn
1 large grated zucchini
1 finely chopped spring onion
100 grams of ricotta cheese
1 can of creamed corn
1/2 cup of self raising flour
Mix to combine. Heat frypan to medium heat. Drop spoonfulls onto lightly oiled frypan and fry until golden. Left overs are great for the lunch box.
Mandy Ward, Kitchen Garden Convenor