Berwick Lodge Garden Club Cooking 2016

0

Posted by Mrs McCrum | Posted in Cooking, Garden, Harvesting, Herbs, Students | Posted on December 8, 2016

Throughout winter students from our Garden Club enjoyed the opportunity to cook produce harvested from the School Community Garden.  We cooked a range of foods including fried rice, zucchini soup, egg plant fritters and vegetable muffins.   We loved harvesting, chopping, grating, slicing and then tasting what we had cooked.  It was wonderful to see the students trying foods which they had never eaten before, especially egg plant fritters!

dsc_0429 img_3798 img_3799 img_3924

Garden Club Students enjoy cooking!

0

Posted by Mrs McCrum | Posted in Cooking, Garden, Harvesting, Herbs, Students, Uncategorized | Posted on May 26, 2016

Our garden club students have enjoyed the opportunity to cook egg plant fritters over two lunchtimes.  Thank you to Mrs. Musco and Miss Cooper for assisting with making the egg plant fritters.  We harvested the egg plants on the morning of the cooking activity, sliced and salted them, rinsed and dried them and then dipped the egg plant into batter.  Mrs Musco then cooked the egg plant fritters.  We loved trying a new vegetable which was grown in our school community garden.  We can’t wait to cook again!

IMG_3731 IMG_3764 IMG_3765 IMG_3766 IMG_3769

Berwick Lodge Student Garden Club – Make Fried Rice – Thursday 18th June 2015

0

Posted by Mrs McCrum | Posted in Cooking, Garden, Harvesting, Herbs, Students | Posted on July 11, 2015

We had a fantastic and very busy lunch time making fried rice.  At recess, we harvested the vegetables from our School Community Garden and then during lunch time we chopped, grated and prepared the vegetables for the fried rice.  It smelt delicious!  Thankyou to Mrs Naismith, Mrs Musco, Miss Cooper and Mrs McCrum for helping.

Recipe for Fried Rice (This can be varied at home depending on seasonal vegetables available)

Ingredients

2 tablespoons olive oil                                                       6 silver beet stalks, roughly chopped

2 brown onions, finely chopped                                      4 peppers, finely chopped

2 garlic cloves, finely chopped                                        2 bunches of bok choy, roughly chopped

3 zucchini, grated                                                               1 bunch of parsley, finely chopped

1 bunch of coriander, finely chopped                            Cracked pepper

2 carrots, grated                                                                4 cups of cooked rice (precook this prior to making fried rice)

Method:

  • Step 1   Heat the oil in a large saucepan or wok over medium heat. Add the onion and garlic and cook, uncovered, stirring often, for 2 minutes or until slightly soft.
  • Step 2   Add all the chopped vegetables and herbs and cook, uncovered, stirring, for 5 to 7 minutes or until slightly soft. Reduce heat to medium and cook, partially covered, until the vegetables are tender.
  • Step 3   Add 4 cups of cooked rice and mix thoroughly.
  • Step 4   Cook over medium heat, uncovered, stirring regularly, for 2-3 minutes or until warmed through (do not allow the bottom to stick). Serve immediately.

IMG_2627P1020356 P1020367IMG_2641

Garden Club Making Zucchini Soup 7th May 2015

0

Posted by Mrs McCrum | Posted in Cooking, Garden, Harvesting, Herbs, Students | Posted on May 19, 2015

At recess time, we harvested the zucchinis from our school community garden.  Twenty four excited garden club students enjoyed making zucchini soup during lunchtime. They assisted with chopping, grating, mixing and cooking our zucchini soup.  It tasted delicious! Thank you to Mrs. Musco, Miss Cooper and Mrs. McCrum for helping with the cooking. We can’t wait to cook again!

IMG_1125 - Copy (2) IMG_1130 - Copy - Copy IMG_1134 - Copy (2) IMG_1144

Mrs Musco is cooking the soup.

Mrs Musco is cooking the soup.

IMG_1146 IMG_1165

Skip to toolbar