So we’ve just finished a Super-Spring menu of the last of the globe artichokes with lemon, garlic and herbs and a really fabulous bruschetta with zucchini, feta and basil (yes zucchini! The kids loved it!). We rolled out reams of bright purple pasta for beetroot ravioli with goats cheese and mint and also finely sliced onions and leaves for the chunky kale and borlotti bean soup – great for those 42 degree days – and chopped, blended and blended (and blended) all the fennel tops, onion, garlic, celery, parsley and sundried tomatoes for the recipe of Cornersmith’s bouillon that we water-bath and keep for stock for next year.
And then finishing the year in fine fettle, with a festive menu of carrot and potato latkes with apple sauce and a brightly coloured broad bean, parmesan and pea mash scooped up with wedges of garlicky flatbreads. We’re harvesting all that we can to finish off the garden year, so plating up End-of-Year salad bursting with tomatoes, cucumbers, crispy kale and sautéed tatsoi with bunches of herbs and a tangy dressing. And then to finish: a repeat of last year’s delicious rosemary shortbread. Hallelujah!
Thank you to all you intrepid and generous volunteers that have given your precious time to us this year. As you know, we couldn’t do it without you and YOU are the reason the Kitchen Garden Program at Bondi is such a success. Not only in guiding and encouraging our eager students, but also in supporting our roles and your continued words of wisdom and inspiration. We hope you have a wonderful holiday and get to spend it doing stuff you really love!
See you all next year,
PS We really do need lots of help over the holidays with the chickens – when Vacation Care is closed and on the weekends – so if you’re staying in Bondi we’d appreciate your assistance!
To Volunteer for Classes or Chickens: click on VolunteerSpot at http://vols.pt/8qCfEY