News

Kitchen garden news – 28th June 2013

So here we are the end of Term 2 with winter well and truly upon us.  At least winter solstice has been and gone so the days are getting ever-so-slightly longer now…. I do love this time of year though: the oven on and slow-cooking anything in my path, and parking spaces to be found readily around Bondi, and with an almost leisurely commute to school in the mornings!

This week we’ve taken a break from the usual routine to welcome the Year 1 classes to the Kitchen Garden program… it has been lovely to see the wee ones down here and also to say hi to the new wave of Future Volunteers (!) We made some delicious crusty bocconcini and garden herb pizza and slurped some creamy green soup: landcress, potato, rocket and leek this time… I think we all had a great time… And the little aprons looked very cute indeed!

ourkitchengarden.net

And with a tear in my eye I farewell lovely Ella and her family for the time being… Have fun in New York – I can’t wait to see your photos and to hear all about it!

ourkitchengarden.net

Bye bye lovely Ella!

For loads of great photos from the week and recipes updated fortnightly, subscribe here to this blog by clicking the Sign Me Up button on the right!
Cheers all & happy hols! Melissa x

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Kitchen garden news – 13th June 2013

ourkitchengarden.net

Lemongrass, cumquat peel and apple thyme for the tisane

Ha ha! Winter has finally hit but we’re safe and secure down here in the Cottage of the Steamy Windows with ovens baking, soups stirring, eggs poaching and herbal teas brewing… the garden has been flooded with rain this week: great for our broad beans and other spring crops already planted. We still have the odd summer plant yet to give up the ghost – every time Ligia plans to pull them out they throw up another handful of delicious veggies – zucchini and their flowers, snap & snow-peas, basil… they’re hanging on for dear life!

So to our menu this week: a hearty Cabbage, barley and coriander soup, an unblended soup this time & left in all its chunky glory; Pizza with broccoli, garlic and anchovies – amazing how so many children say they don’t eat fish ‘cos they don’t like it – but then scoff this pizza in fistfuls as it comes to the table!

We are mixing the aforementioned cross-seasonal veggies in our Ragout of (winter) vegetables, and serving this alongside Creamy polenta with poached eggs & sage – I beg you to try this recipe if you haven’t already made friends with polenta! And to finish, some Lemon butter biscuits (thanks Shelley for the lemons, I must get some bikkies up to you!) & Herbal tisane: our ‘tea’ of lemongrass, cumquat peel and apple mint. Yum yum, all of it!

I will do my best to get the recipes posted by the weekend – if you’re keen to receive the recipes straight to your inbox then subscribe to this site (there is a button on the right of main screen) for all new posts – updated fortnightly!

And one last thing: next term we want to start a weekly Fruit & Veggie Box Scheme for BPS families – seasonally sourced from the Sydney area to avoid road & air miles and mainly organic with a little conventional added in (PS this is NOT our Kitchen Garden produce!).

A-one-size-fits-all-box: Fifty bucks, pick up from the Cottage on a Monday arvo, proceeds going directly to the SAKGP! Who’s in? We should be able to do up to 40 boxes – first in etc. Speak to Grace or me at school if you’re interested and we will let you know deets once we have more info.

Cheers all! Melissa

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Kitchen garden news – 30th May 2013

ourkitchengarden.net

A great discussion these last two weeks in the cottage has been based around why, if we have winter arriving this Saturday, we still have heaps of basil appearing on the harvest table – whilst nestled among the baskets are chunks of pumpkin and cauliflower heads too… in effect: summer, autumn and winter produce all at the same time? In every class we’ve had at least one of the children work out that we’ve been having lovely sunny weather and the basil still thinks it’s summer – while Ligia & her gangs have been busily planting the winter crop for some time now… How lucky are we to live in Sydney and receive this generous cross-seasonal bounty!

We were very excited to meet our program’s foundress Stephanie Alexander last night in the cottage while she was here spruiking the program to new schools. She was super-happy with all that we’ve been doing and particularly impressed with our new beds of garlic shoots (thanks to Andrew Worssam). It was lovely to be reminded yet again of her passion and purpose…!

ourkictehngarden.net

And to business! In the kitchen this week: Cauliflower and borlotti bean soup; Mini frittate of chive, gruyere and rocket with Basil aioli; Tempura of veggies; Last of the season Pesto*; and Pumpkin gnocchi with burnt butter and sage. Nom nom.

All recipes are up! Click on the links to see or download them…

*And thanks to all generous subscribers to our pesto offerings – I only wish there were more! Watch this space in about a year’s time for the next lot!

Cheers! Melissa

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Kitchen garden news – 16th May 2013

ourkitchengarden.net

Our own Bondi olives

Even though we’re in deepest late-autumn, with these wonderful warm and sunny days we are continuing our run of eggplant and basil in the garden like it’s the middle of summer… So we’re capitalising on this and also fulfilling our cool-evening cravings for comfort food: Melanzane alla Parmigiana (baked eggplant with parmesan, basil and tomato) has been wowing the crowds with its wafty oven-baked aromas and gooey deliciousness!

And the olives have been brining and are ready to be jarred-up, so these weeks have seen the classes bottling and preserving our 4½kgs-worth picked back in February & March – for our Bondi Olives we’ve used orange peel, rosemary, thyme, fennel seed and bay in a nwarm extra-virgin olive oil bath and the results are wonderful – really savoury and delicious. The Olive teams have been busy also knocking up a batch of bel-mondo-inspired Parmesan & dried rosemary biscuits to go with as a wee appetiser…

Also on the menu is a Warm salad of chestnuts, apple and sage – this is a lovely autumn salad, with all the different textures and combination of sweet and savoury, and excitement of possible chestnut explosions! And I think this menu’s soup is quite possibly the thickest, greenest soup we have seen… so chunky you could carve it, or at least spread it on toast! I quite honestly can tell you that the Silverbeet, rocket and potato soup gets eaten up every class and there is never any left!

And last but not least, Rhubarb and pear compote with vanilla yoghurt – the perfect brownie-point winner: if you forgot Mums’ Day last week, this is the chance you need to redeem yourself!

All recipes will be up before the weekend: ourkitchengarden.net

And one last thing! We will be making pesto to sell over the next 2 weeks so bring your $5 on a Thursday arvo for a tub of end-of-season free-range Bondi PS Pesto!

Cheers! Melissa

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