Garden to Table

Garden to Table

Week 1, Term 4

Garden to Table

Tuesday 10th September 2019

 

Room 2's Great Day at Garden to Table

The following four beautiful flower photos were taken by Jace and Keira. 

Here are some photos kindly taken by Miss Rait from Room 2's Garden to Table.

Room 2's last Garden to Table for Term 2 :-)

Garden to Table
Tuesday 26th March 2019

 

 

 

 

Garden to Table Term 1, 2019

Last Garden to Table 2018

Garden to Table- Session 3

Discoverers One had lots of fun at Garden to Table today. They worked hard in the garden and got to eat delicious cheesy corn fritters and salsa in the kitchen. A big thank you to all the parents that helped at Garden to Table today :)

Please see photos below from Session 2 and 3

Cheesy corn and herb fritters

Ingredients

1 cup herbs e.g. rosemary, thyme

1 onion

3 cobs corn

3 cups flour

1 teaspoon baking powder

2 teaspoons salt

1 teaspoon pepper

2 eggs,

1 cup milk

1 cup water

1 cup grated cheese

Method:

1. Place whole corn cobs in the microwave and cook for 5-6 minutes on high until bright yellow and cooked through. Set aside to cool.
2. Remove woody stems from herbs and put in the compost. Roughly chop herb leaves and place in a large bowl.
3. Finely dice onion and place in bowl with the herbs.
4. Carefully remove kernels of corn from the cob and place into bowl.
5. Measure flour, baking powder, salt and pepper into a seperate large bowl.
6. Stir to combine
7. Whisk together milk, water and eggs in a small bowl
8. Make a well in the centre of your flour mixture and pour in the liquid. Whisk to combine.
9. Fold through the grated cheese and the vegetables.
10. Fry in an oiled frying pan until golden on each side and cooked through.
11. Enjoy :)

Simple tomato salsa

5-6 tomatoes

2 tablespoons white vinegar

1 tablespoon olive oil

½ cup fresh herbs e.g mint, basil, thyme

1. Dice tomatoes and add to a large bowl.
2. Measure in vinegar and oil and stir.
3. Roughly chop herbs (remove and woody stalks) and stir into tomato mixture.

Garden to Table- Session 2

Chocolate Pink Pancakes

From the garden:

- Beetroot

Ingredients

2 large beetroot

2 cups flour

1 teaspoon baking powder

1/2 cup sugar

1 cup cocoa

2 eggs

1 cup milk

1 cup water

Method:

1. Grate beetroot into a large bowl
2. Mix together flour, cocoa, baking powder and sugar in a separate large bowl.
3. Whisk together milk, water and eggs in a small bowl.
4. Make a well in the centre of your flour and cocoa mixture and pour in the liquid. Whisk to combine.
5. Lastly, fold through the grated beetroot.
6. Heat the electric frying pan to a medium heat and add 1 tablespoon oil.
7. Once heated, spoon heaped tablespoons of the mixture into the pan.
8. Fry for 2 minutes on one side and flip to cook for a further 2 minutes.
9. Serve warm with a dollop of yoghurt.

Garden to Table Recipes Week 1 

Discoverers One had a fabulous time at Garden to Table today. A big thank you to all the parents and caregivers that helped in the garden and kitchen. Check out the recipes below and very shortly photos will be online. 

  

Chinese-Style Cucumber Salad

From the garden:

-   Cucumber

-   Red onion

-   Garlic

Ingredients

2 cucumbers

1 red onion

1 clove garlic

2 tablespoons sesame oil

4 tablespoons rice wine vinegar

4 tablespoons water

1 teaspoon salt

1 teaspoon sugar

Method:

1.   Cut and tear cucumbers and place in a bowl.

2.   Finely slice onion and add to a small bowl with 2 tablespoons of the vinegar and water. Placing the onions in the liquids will help them to soften slightly and make their flavour more subtle.

3.   Crush garlic and add to cucumbers with sesame oil, the remaining 2 tablespoons of the vinegar, sugar and salt. Stir to combine.

4.   Remove onion slices from water and add to salad. Stir to combine.

5.   Place salad in the fridge until ready to eat.

Cheddar and Yoghurt Garden Scones

From the garden:

-    Vegetables and herbs in season e.g. courgette, Swiss chard, spinach, sweetcorn

Ingredients

2 cobs sweet corn

1 courgette

1/2 cup garden herbs e.g. thyme, parsley

5 cups self raising flour

2 teaspoons salt

3 cups cheddar cheese

4 cups Greek yoghurt

Method:

1.   Preheat oven to 180 degrees. Line a baking tray with baking paper.

2.   Place two cobs of corn (husks on) in the microwave and microwave for 6 minutes. Remove and leave to cool. Once cool, peel off husks and careful scrape off kernels with a knife into a bowl.

3.   Grate courgette and finely chop herbs. Add to bowl with the corn.

4.   Mix together flour and salt in a large bowl.

5.   Grate cheese and add to flour with the corn, courgette and herbs. Stir to combine.

6.   Measure yoghurt and add to cheesy dry mixture. Use a knife to stir until a dough is formed.

7.   Using a spoon, drop small scoops of dough onto the baking tray. Sprinkle with extra cheese and bake until golden (10-15 minutes).