Posts Tagged With: vegetarian

Soft polenta with broad beans and spring onions

Posted on November 21, 2012 by melhm

This dish makes for a great little lunch! Feel free to shave a little parmesan over too if you want…

ourkitchengarden.net

From the garden: broad beans, onions, spring onions, parsley, lemon, garlic, sweetcorn
Recipe source: Melissa
Serves: 6 at home or 24 tastes

Equipment:

  • Chopping board & knife
  • Small paring knife
  • Garlic press
  • Scales
  • Bowls – large, med, small
  • 1 heavy-based saucepan& lid
  • 1 small saucepan & lid
  • Colander
  • Measuring jug
  • Wooden spoon
  • Non-stick frying pan & lid
  • Serving bowls
 Ingredients:

  • 1 corn cob
  • 6 garlic cloves
  • 100g coarse polenta
  • 1kg broad beans in shell
  • 1 onion
  • 6 spring onions
  • Extra-virgin olive oil
  • 1 small bunch parsley
  • ½ tablespoon vegetable bouillon
  • 100ml boiling water
  • A lemon
  • Flaked salt and black pepper

What to do:

  • Peel the husks from the corn, then slice the corn from the cob. Peel and crush 2 cloves of the garlic with the garlic press. Add the corn and garlic to the heavy based saucepan with 500ml water and bring to the boil over a moderate flame.
  • Measure the polenta & then rain it in to the corn water, stirring. Cover & reduce to a mere simmer 15 mins, stirring every few minutes.
  • Meanwhile fill the small saucepan with water & set to boil on high heat.
  • Pod the broad beans, discarding the outer shell into the compost, and add beans to the boiling water. Fill a large bowl with cold water and have ready.
  • Boil the broad beans for 3 minutes, drain and then immediately refresh in the bowl of cold water for 30 seconds. Drain again and double-pod by slipping the outer shell off into the compost. Reserve beans.
  • Place the bouillon in to the measuring jug and carefully add 300ml boiling water, stir.
  • Peel the brown onion and finely chop. Wash the spring onions and chop into 1cm lengths. Peel the remaining 4 cloves of garlic and finely slice. Wash and spin the parsley dry, pick and chop. Zest the lemon and then cut in half and squeeze one half.
  • Heat 2 tablespoons of olive oil in the frying pan and begin to cook the chopped brown onion for 3-4 minutes over a medium to high heat until lightly golden, then add the garlic and cook gently for a further minute.
  • Now add the podded broad beans, the chopped spring onion and the hot stock and place a lid on the pan. Turn the heat down and simmer gently for 2 minutes.
  • Take the lid off and increase the heat to medium. Continue to simmer till the liquid has reduced and become slightly syrupy – about 5 minutes. Sprinkle over the parsley and lemon zest, add lemon juice to taste, and stir to incorporate.
  • When the polenta is ready, remove the lid and season well. Spoon onto serving bowls, and then add the broad beans with the juices poured over.
  • ourkitchengarden.net
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Fine herb omelette

Posted on November 21, 2012 by melhm

This appears to be an easy recipe but many top chefs are judged by their ability to execute the perfect omelette! At home you can insert a little gruyere cheese or sliced ham, but we like it simply adorned with some beautifully fragrant herbs.

ourkitchengarden.net

Fresh from the garden: eggs, chives, oregano, parsley, marjoram
Recipe source: Melissa
Makes: 4 omelettes

Equipment:

  • Salad spinner
  • Bowls – 1 large, 1 small
  • Mezzaluna or scissors
  • Fork, butter knife
  • 2 x 23cm non-stick  frying pan
  • Wooden spoon
  • Serving plates
 Ingredients:

  • 8 eggs, at room temperature
  • A large handful mixed herbs: chives, oregano, parsley and marjoram
  • Flaked salt & black pepper
  • 60g butter

 What to do:

  • Wash and carefully dry the herbs, picking off the leaves and discarding the stalks.
  • Using the mezzaluna or scissors, gently & carefully chop the herbs without mashing them.
  • We are going to cook the omelettes two at a time, using 2 eggs for each.
  • Break the first two eggs into the small bowl and whisk lightly with a fork.
  • Add the chopped herbs and season with salt and pepper.
  • Weigh the butter & cut off a quarter.
  • Heat that quarter of the butter in the 1st frying pan over medium heat until foaming. Once the foam dies down, pour in the egg mixture and gently rotate the pan to distribute. Cook for 20 seconds or so, until it begins to bubble, then draw the egg into the centre with the wooden spoon and rotate the pan again to redistribute the uncooked egg.
  • Break the next two eggs into the bowl and continue as for the first lot.
  • The omelettes are cooked when the base is set, but are still slightly runny in the middle.
  • Remove the pans from the heat and fold 2 sides of each omelette into the middle and slide out onto your serving plate. Repeat.

Notes: What does redistribute mean? Why do we leave the omelette slightly runny in the middle? Where does the word omelette come from?

 

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Globe artichokes with lemon vinaigrette

Posted on November 21, 2012 by melhm

Artichokes are such a prehistoric-looking plant, with huge leaves and forbidding-looking flower buds… but they are truly delicious once you know what to do with them!

ourkitchengarden.net

Fresh from the garden: artichokes, lemon, thyme, lemon thyme
Recipe source: Melissa
Serves: 4 or 24 tastes

Equipment:

  • Stainless steel stockpot & lid
  • Measuring tablespoon
  • Mortar & pestle
  • Measuring 1/3 cup
  • Lemon juicer
  • Balloon whisk
  • Teaspoon
  • Chopping board & knife
  • Tongs & colander
  • Soup plates to serve
 Ingredients:

  • 4 globe artichokes
  • A couple of sprigs of thyme or lemon thyme
  • 1 garlic clove
  • 1 lemon
  • 1/3 cup extra-virgin olive oil
  • Cooking salt
  • Flaked salt & black pepper

 

What to do:

  • Fill the stockpot with water & set to boil on high heat.
  • One by one, hold each artichoke on the edge of the counter with the stem overhanging, and quickly snap it off the head. Pull the straggly & older leaves off and check that the artichoke will sit up straight, trimming the base if needed.
  • Add a tablespoon of cooking salt to the water when boiling and add the artichokes. Wash your hands to remove the bitterness!
  • Cook for about 10 minutes (a little longer for the big ones) and then check the base with a skewer to see if tender. Remove when done using the tongs and drain upside-down in the colander.
  • Meanwhile, peel the garlic clove and put it in the mortar with a large pinch of salt. Pound to a paste. Juice the lemon and add the juice to the mortar (without pips) then stir the lot with the teaspoon and scrape it into the large bowl. Stir in the oil and grind some pepper, then whisk the dressing lightly.
  • Wash, dry and pick the thyme leaves and then add to the vinaigrette.
  • Place each artichoke in the centre of each soup plate and drizzle the vinaigrette over the top.To eat, pull each leaf away from the artichoke and dab in the vinaigrette. Scrape the bottom part between your teeth, and then discard the leaf. Once you near the middle and the super-tender leaves, you can remove them in a clump to expose the ‘choke’ – scrape this off carefully with a teaspoon and discard to reveal the best of all – the heart, soaked in all the left-over juices! Yum yum. 

Notes: What sort of plant is this? How else could you eat it? Why don’t you eat the choke? What makes your hands bitter? What else can be made from artichokes?

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Cornersmith’s winter bouillon

Posted on November 5, 2012 by melhm

This recipe is a ‘sister recipe’ to the Cornersmith Salad. The aim of this recipe is to use up the excess vegetable parts – carrot tops, fennel tops, spinach stems, parsley stems etc. The recipe can be varied with the seasons by adding what you have on hand.

ourkitchengarden.net

Fresh from the garden: leeks, fennel, carrots, parsley, mint, coriander, onions
Recipe source: Alex and Jamie at Cornersmith Café, Marrickville
Makes: about 20 medium to large jars

Equipment:

  • Jars and lids
  • Large oven tray
  • Paper towel
  • Scales
  • Chopping boards& knives
  • Large bowls
  • Wooden spoons
  • Food processor
  • Funnel
 Ingredients:

  • 1kg brown onion
  • 1kg leeks
  • 1kg fennel, including tops
  • 1kg Dutch carrots
  • 1kg celery
  • Carrot tops
  • 4 bunches parsley
  • 2 bunches mint
  • 2 bunches coriander
  • 200 sundried tomatoes
  • 2 heads garlic
  • 1kg fine cooking salt

What to do:

  • Preheat the oven to 140C.
  • Wash the jars and lids in hot soapy water, rinse well and drain upside down.
  • Place all the jars onto an oven tray, right side up, and slide into the oven to sterilize for 15 mins.
  • Dry lids with a clean piece of paper towel.
  • Wash (and scrub if needed) all the vegetables and herbs. Peel the onion & garlic, and carrots if needed.
  • Using the large knife, chop all ingredients into medium sized chunks.
  • In a large bowl, mix the ingredients thoroughly with the salt so it is mixed in evenly.
  • In batches if necessary, add the ingredients to the food processor.
  • Process into a thick paste.
  • Put the funnel into the top of the sterilized jars.
  • Fill the jars and seal tightly.

Notes:This is used as a replacement to stock: one or two teaspoons dissolved in 500ml boiling water. It can be added to stews and soups or any meals that need a boost of flavour.

Bouillon will last for 6 months unopened and stored in a cool dark place. Once opened,it will last for 3 months in the fridge.

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Crispy asparagus with herby lemon aioli

Posted on November 5, 2012 by melhm

Crunchy? Herby? Garlicky? Yup, ticks all the boxes… yum yum yum! Hooray for spring!

ourkitchengarden.net

Fresh from the garden: asparagus, lemon, eggs, herbs
Recipe source: adapted by Melissa from simplycratch.com
Serves: 6 or 24 tastes

Equipment:

  • Baking sheet, baking paper
  • Chopping board & knife
  • Grater &microplane zester
  • Bowls – large, med, small
  • Whisk, sifter, tongs
  • Measuring – jug, ½ cup, ¼ cup
  • Citrus juicer
  • Scales
  • Salad spinner
  • Stick blender & cup
  • Garlic press
  • Serving plates
 Ingredients:

FOR THE ASPARAGUS:

  • 1 large bunch of asparagus
  • 2 eggs
  • 3/4 cup panko breadcrumbs
  • 1/4 cup plain flour
  • 30g parmesan
  • Flaked salt & black pepper

FOR THE AIOLI:

  • A small handful garden herbs
  • 1 whole egg
  • 2 egg yolks (left over from the asparagus)
  • 1 teaspoon Dijon mustard
  • 1 juicy lemon
  • 1 cup rice bran oil
  • 2 garlic cloves
  • Flaked salt & black pepper

What to do:

FOR THE ASPARAGUS:

  • For the asparagus:
  • Preheat oven to 220C. Line a baking sheet with baking paper.
  • Wash the asparagus and trim the woody ends into the compost. Slice the asparagus in half to make short stubs.
  • Finely grate the parmesan to yield about ¼ cup.
  • Separate the egg whites from the yolks into a medium bowl and gently whisk. (Reserve the yolks for the aioli).
  • In alarge bowl add the panko, sift the flour, the grated parmesan, a pinch of salt and pepper and stir.
  • Roll a few of the asparagus in the egg whites, drain off any excess and then roll in the panko mixture to coat. Place on the prepared baking sheet and repeat with all the asparagus.
  • Pop into the preheated oven and bake for 15-20 minutes turning the asparagus half way through, and continue to bake until the outside is lightly golden. Let cool for a few minutes before serving.

FOR THE AIOLI:

  • Zest the lemon and then cut it in half and juice the halves. You will need 50ml lemon juice in total.
  • Smash the garlic cloves, peel them and squeeze them through the garlic press.
  • Wash the herbs, spin them dry, strip them and finely chop.
  • Into the stick blender cup add the whole egg, the egg yolks, the mustard and only 20ml lemon juice. Whizz together until all is combined.
  • Measure the rice bran oil, then get a friend to help super-slowly stream in the oil into the egg mixture while you are whizzing(this takes a few minutes so don’t rush it).
  • To make this mayo into an aioli, slowly add in the remaining 30ml lemon juice, the zest, the pressed garlic, the chopped herbs and a good sprinkle of salt and pepper. Blend until smooth.
  • (For the best tasting mayo at home, store in an air-tight glass jar and refrigerate overnight.)

TO FINISH THE DISH:

  • Divide the asparagus among your serving plates, then drizzle a little pool of aioli onto each.
  • To eat: pick up an asparagus spear with your fingers, scoop up some aioli and eat!
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Wild rocket, broad bean, radish & Reggiano salad

Posted on October 30, 2012 by melhm

This salad is a beautiful celebration of Spring, with lots of lovely contrasting textures and flavours.

ourkitchengarden.net

Fresh from the garden: wild rocket, lettuces, broad beans, radishes, marjoram, edible flowers
Recipe source: Melissa, kitchen specialist Bondi PS

Equipment:

  • Saucepan & lid
  • Bowls – 2 large, 2 med, 1 small
  • Colander
  • 2 salad spinners
  • Paper towel
  • Mandoline
  • Potato peeler
  • Measuring – 1/4 cup, tablespoon, teaspoon
  • A small jar with lid
  • Plates or bowls to serve
 Ingredients:

  • 2 large handfuls of wild rocket
  • A handful lettuce leaves
  • 500g broad beans in pod
  • 4 radishes
  • 2 sprigs marjoram
  • 50g parmigiano-reggiano
  • 1 tablespoon red wine vinegar
  • A teaspoon of honey
  • 1/4 cup extra-virgin olive oil
  • Flaked salt & black pepper
  • Wild rocket or nasturtium flowers

What to do:

  • Fill the saucepan with water & set to boil on high heat.
  • Pod the broad beans, discarding the outer shell into the compost and add beans to the boiling water. Fill a large bowl with cold water and have ready.
  • Boil the broad beans for 3 minutes, drain and then immediately refresh in the bowl of cold water. Drain again and double-pod by slipping the outer shell off into the compost. Reserve beans.
  • Wash the rocket & lettuces really well and spin dry in sections, reserving in a large clean, dry bowl. Wash & dry the marjoram sprigs, picking the leaves and leaving whole.
  • Using the potato peeler, shave off thin slices of parmesan into the small bowl.
  • Scrub the radishes clean, wipe dry and using the mandoline or a peeler, carefully slice into thin discs.
  • For the dressing, measure the olive oil, red wine vinegar and honey and pour them into the jar. Add a sprinkle of salt and pepper, and then put the lid on & give the jar a good shake.
  • Drizzle the dressing around the large lettuce and rocket bowl and gently turn the leaves with your fingers.
  • Place the leaves in the serving bowls, scatter the broad beans and radish slices and then sprinkle over the marjoram leaves and parmesan shavings.
  • Finish by carefully placing the wild rocket flowers on top of the bowls of salad. Serve immediately!

Notes: Where does parmigiano-reggiano come from? Why do we use honey vinaigrette here instead of the lemony dressing? What do the wild rocket flowers taste like?

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Bruschetta with broad bean and parmesan mash

Posted on October 30, 2012 by melhm

Broad beans are our veggie equivalent of blood oranges… Super-seasonal and only available at this time of year, so we just have to jump at the chance! We just love them and eat as many of them, and in as many ways as possible, in springtime!

ourkitchengarden.net

Fresh from the garden:broad beans, rocket, garlic, lemon thyme
Recipe source: Melissa, kitchen specialist at Bondi PS

Equipment:

  • Saucepan& lid
  • Bowls – big, med, small
  • Microplane zester & citrus juicer
  • Chopping board& bread knife
  • Measures – tablespoon
  • Scales
  • Grill trays
  • Colander
  • Mortar & pestle
  • Butter knife
  • Serving plates
 Ingredients:

  • 1kg broad beans
  • Great sourdough bread (like Iggy’s)
  • 50g parmesan
  • 3 tablespoons E-V olive oil
  • A lemon
  • Cooking salt
  • Flaked salt & black pepper
  • 2 garlic cloves
  • 5 sprigs thyme

What to do:

  • Fill the saucepan with water & set to boil with the lid on. Heat the grill.
  • Slice the bread thickly and place on grill trays, ready for grilling.
  • Pod the broad beans into the medium bowl and put the outer shells into the compost.
  • Zest the lemon and then cut it in half and juice one half only.
  • Wash and dry the thyme and pick from stems, and finely chop.
  • Grate the cheese into the small bowl.
  • When the water is boiling, drop all the broad beans in with a teaspoon of cooking salt. Put the lid back on to bring back to the boil quickly, and boil for 2 minutes. Fill the big bowl with cold water.
  • After 2 minutes, drain the broad beans into the colander & then immediately refresh in the bowl of cold water. Drain again & wipe the big bowl dry.
  • Double-pod the broad beans into the big bowl, discarding the outer skin into the compost.
  • Pound the broad beans with the pestle in the mortar with the olive oil & a pinch of salt (you may have to do this in 2 batches) until smooth – a few beanie lumps are fine!
  • Into the broad bean mixture stir the lemon zest and juice bit by bit, tasting as you go – and then the grated pecorino and herbs with a grind of pepper. Taste again for seasoning.
  • Slide the bread into the oven to grill & lightly toast, turning when needed & watching to make sure it doesn’t burn.
  • When ready bring toast out from the grill. Cut the end off the garlic cloves and rub each cut-side down on the toast a few times.
  • Spread a little broad bean paste onto each slice of toast (cut in half if large) & arrange onto serving plates with a good grind of pepper.

Notes: What does ‘double-pod’ mean? Why do we do this to the broad beans? What other name are broad beans known by?

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Linguine with broad beans, lemon and garden herbs

Posted on October 15, 2012 by melhm

Our Kitchen Garden students love making pasta – and this recipe sings of spring! It includes the dough mixture as well as instructions on how to use a pasta machine.

ourkitchengarden.net

Fresh from the garden: eggs, rocket, broad beans, lemon, marjoram, parsley, coriander, thyme
Recipe source: Melissa
Serves: 6 at home or 24 tastes

Equipment:

  • Salad spinner
  • Pasta machine
  • Scales, garlic press
  • Measures – teaspoon
  • Food processor
  • Plastic wrap
  • Chopping board & knife
  • Pastry brush, grater
  • Large stock pot & saucepan
  • Tongs, large & small bowls
  • Serving bowls
 Ingredients:

  • 500g plain flour
  • 5 free-range eggs
  • Salt
  • 1kg broad beans in pod
  • A large handful of herbs
  • 1/2 cup extra-virgin olive oil
  • A lemon
  • 4 garlic cloves
  • Flaked salt & black pepper
  • 50g parmesan

What to do:

To make the pasta:

  • Weigh the flour, then combine it with a teaspoon of salt in the large bowl.
  • Crack the eggs carefully into the small bowl, discarding any shell, then add them to the flour. Mix thoroughly, then tip the dough onto a clean, dry workbench.
  • Knead the dough for a few minutes, then wrap it in plastic film and let it rest for 1 hour at room temperature.

_________________________________________________________________

  • Fill the large stockpot and the saucepan with water and set to boil on high with the lids on.
  • Fix the pasta machine to a suitable bench or table – if the surface is not thick enough you may need to place a thick book under the machine. Screw the clamp very tightly.
  • Clear a large space on the workbench alongside the pasta machine. All surfaces must be clean and dry. Press or roll the dough into a rectangle about 8 cm wide.
  • Set the rollers on the pasta machine to the widest setting and pass the dough through. The dough will probably look quite ragged at this stage. Fold it in 3, turn it 90 degrees and roll it through again. Go to the next-thickest setting and pass the dough through 3-4 times.
  • Continue in this manner (changing the settings and passing the dough through) until the dough has passed through the second thinnest setting. Don’t use the very thinnest setting, as the dough gets too fine and is hard to manage. If the dough gets too long to handle comfortably, cut it into 2-3 pieces using the large knife, and roll each piece separately.
  • Lay the pasta strips on a lightly floured surface & dust with a little more flour. Attach the pasta cutter to the machine and pass through the largest rollers, draping it in your hands to catch.
  • Carefully separate each strip and hang over a pole to dry.
  • Clean the pasta machine by brushing it with a dry, wide pastry brush & putting back in its box.  

To finish the dish:

  • Check that the stockpot & saucepan have been filled with water and are set on high to boil.
  • Pod the broad beans, discarding the outer shell into the compost and add beans to the boiling water. Fill a large bowl with cold water and have ready.
  • Boil the broad beans for 3 minutes, drain and then immediately refresh in the bowl of cold water. Drain again and double-pod by slipping the outer shell off into the compost. Put the beans into the big bowl.
  • Wash and dry the lemon and zest it. Cut the lemon in half and squeeze its juice into the big bowl too.
  • Peel the garlic cloves and squeeze them through the garlic press into the bowl too.
  • Measure the parmesan and grate what you need. Wash and spin dry the herbs and strip their leaves, chopping with the mezzaluna, then add them into the garlicky broad bean bowl.
  • Measure 1/3 cup of olive oil into the bowl and sprinkle on a few pinches of flaked salt and toss to incorporate.
  • When the stockpot has started a fast boil, gather your drying pasta on a large baking tray. Add  a tablespoon of cooking salt and then the pasta to the pot, stir once and quickly put the lid back on.
  • As soon as the pot begins to boil again, take the lid off. The pasta should only take 1 or 2 minutes to cook from boiling. Taste to check – it’s important that the pasta remains al dente and is not overcooked!
  • Using tongs, carefully pull the pasta (and some of its cooking liquid) out and into the big lemony bowl, sprinkle half the parmesan on and toss thoroughly to incorporate.
  • Divide into serving bowls, sprinkle the remaining parmesan on and eat immediately!

Notes: Never wash the pasta machine – it will rust! Just brush down with a strong brush to remove the leftover dough.

 

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Asparagus, feta and sweet potato frittate

Posted on October 15, 2012 by melhm

You can also use pumpkin in this recipe instead of sweet potato: either works well. You can also cook one big frittata in a frying pan over heat and then finish it under the grill, but we pour ours into muffin pans to oven-bake… and add some of our lovely Bondi herbs for an aromatic twist.

ourkitchengarden.net

Fresh from the garden: eggs, asparagus, sweet potato, marjoram, thyme
Recipe source: Melissa
Makes: 12 large or 24 mini fritatte

Equipment:

  • Pastry brush
  • 12-hole cupcake tin
  • Chopping board & knives
  • Potato peelers, scissors
  • Salad spinner
  • Large frying pan
  • Grater, scales
  • Wooden spoon
  • Bowls – large, med, small
  • Tongs, whisk
  • Serving plates
 Ingredients:

  • Half a large sweet potato
  • Half a bunch of asparagus spears
  • Small handful marjoram and thyme sprigs
  • 2 tablespoons olive oil
  • Flaked salt and freshly ground black pepper
  • 100g feta cheese
  • 10g parmesan
  • 6 large eggs

What to do:

  • Preheat the oven to 180C.
  • With the pastry brush, paint a little olive oil into each hole of the cupcake tins to grease.
  • Peel the sweet potato and carefully chop into 1cm cubes.
  • Trim the woody ends from the asparagus and then chop or snip into 1cm pieces.
  • Wash the herbs and spin them dry. Strip the leaves from the stalks & reserve.
  • Heat the frying pan with the oil and toss in the sweet potato. Season well with salt and pepper. Cook, turning occasionally, for about 4 minutes over medium heat until the cubes are just tender and lightly golden at the sides.
  • Meanwhile, cut the feta into small cubes and grate the parmesan.
  • Stir the asparagus into the sweet potato and cook for 2 minutes until just tender.
  • Then add the cubed feta and gently stir to mix in.
  • In the large bowl, lightly beat the eggs with the herbs, parmesan, a pinch of salt and a grind of pepper.
  • Divide the sweet potato mixture evenly into the cupcake holes, spoon the egg mixture over and bake in the oven for about 15 minutes until cooked.

Notes: Why is the name of this recipe frittate, ending in e? What other vegetables could you use in the recipe? What animals’ milk makes feta?

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Holiday program menu for 4 to 7 year olds

Posted on October 9, 2012 by melhm

ourkitchengarden.netMENU
4 to 7 year olds

Introduction
Good morning chooks!

MORNING TEA
Asparagus, feta & sweet potato frittate
Orange & cardamom cakes with cream cheese icing
Herbal tea*

Garden walk
Harvesting

LUNCH
Linguine with broad beans, lemon and garden herbs
Our spring salad with strawberries and flowers*

Goodbye chooks!

—

ourkitchengarden.net

We had such a lovely day with the little ones – 17 in all with a few keen-beans as young as 3 and one tiny tot helping! Every single one got stuck in to the grating, the spinning, snipping with the scissors, podding the broad beans – and then podding them again!

ourkitchengarden.net

I perhaps over-estimated what we could all do in the time we had… luckily I had some FANTASTIC mums who jumped right in, at the ready, and helped all our wee ones have a ball of a time… next time ladies, I will simplify it a bit – and will definitely get into the garden early on to avoid the scorching heat! (who’d a thunk it feeling the chilly weather today?!) But we got it all done and some absolutely dee-licious food on the table.

ourkitchegarden.net

It just makes me so happy to see these wee sprites getting in to it, and concentrating to get their jobs done – so many of them know all the herb names and can use kitchen equipment well… we have to thank shows such as masterchef for continuing to spread the good message about cooking!

ourkitchengarden.net

So now what happens? Back to school for term 4! I’m greedily compiling the menu for the next few weeks… globe artichokes, asparagus, beetroot… watch this space for some spring motivation!!! Meanwhile the last word on this post goes to this little poppet… don’t you just want to stuff her in a  sandwich and gobble her up, shoes ‘n all?!!!

ourkitchengarden.net

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