Week 3 already and it’s hot, humid and very smoky… scary to think what the rest of these warm seasons’ weather holds in store? While the mountains burn, the garden here bursts with produce… For a while there I thought that this term would be quieter than the last’s multitude of activities and extravaganzas but I’ve been deluding myself!
We have been welcoming the Year 2 students into the Kitchen Garden program these last weeks, so they’ve been boning up on all the safety issues related to working in a busy kitchen, and also demonstrating knife skills (and Bear Paw: RAAAARRRR!) with flair and precision. Next lesson will include the formal ceremony of Presentation of the Knife Licences…! The children also got a taste of kitchen lessons to come and managed to whip up some snacky antipasto snacks too while they were at it, (clever little cooks that they are already!) so we feasted on Bruschetta with smashed broad beans and garlic; Danish feta with lemon and thyme; Roasted capsicum and garlic cloves with herbs; A simple salad with edible flowers; and rolled out some crispy Rosemary and thyme grissini. Tutto bene!
The biggest news is that we have a new Garden Specialist! Allison has jumped into the role with gusto, and has already started lessons with the children. (Thanks to Emma for all your support this week!) Please drop in to the garden and say hi if you have a moment – and PLEASE consider volunteering for one of our 10 weekly lessons if you have an hour or so to spare! Or even put your hand up for a bit of Stink Bug extermination?!
On the menu this week: the gorgeous-hued Beetroot linguine with landcress, lemon and aromatic herbs; a super-delicious Green lentil and spinach soup; the most fabulous crunchy and spicy Eurasian slaw; and also hand-rolled out some Rosemary and thyme grissini to dip into Yotam’s hummus. Veg-heavy and wonderful – and very little scraps left for the chooks!
For loads of great photos from the week and recipes updated fortnightly, check back here!
Cheers all x
The Bondi Cook 