As we the weather becomes colder and we head deeper into winter we are still very active in our garden. Picking lettuce, the last of our broccoli and beans and our abundant colourful and zesty citrus.
Our gardeners start a little cold but by the end of our classes everyone working outside comments about how warm they feel because of their hard work.
Our year 9 students have been joining us on a Tuesday as part of a program where they give back to community. We have really enjoyed watching them mentor our year 4 and 5 students. The guidance and the conversations are so special.
Even though winter can be so grey (especially this past week) our seasonal menu and dishes have been so colourful. We celebrated the most beautiful red and golden beetroots in a delicious beetroot, spinach and pomegranate salad (we even used the beetroot leaves in the salad). We made perfect pumpkin risotto and some spiced sweet potato chips. We also harvested, squeezed and zested lots and lots of lemons for our lemon drizzle cupcakes.
Beetroot Salad with Pomegranates and Orange Dressing
Ingredients
6 beetroots with leaves
Large handful spinach leaves
3 sprigs thyme
Half a cup pomegranates
Salt and pepper, to taste
2 tbsp olive oil
6 bay leaves
1 handful of nasturtium flowers (optional)
For the dressing
50ml olive oil
1 shallot, finely chopped
Zest and juice of 1 oranges
1/2 handful of mint, finely chopped
1/2 handful of parsley, finely chopped
1/2 handful of chives, finely chopped
Method
Preheat the oven to 220C.
Trim the leaves off the beetroot bulbs. Discard any discoloured or dead leaves. Set the good-quality leaves aside.
Wash beetroots, keep the skin on. Dry them and chop into 2cm cubes. Put in a large bowl.
Add the thyme sprigs, along with a pinch each of salt and pepper.
Add the olive oil and toss to coat the beetroot in oil and thyme.
Lay the beetroot in the baking tray and place the bay leaves over the top.
Cover the tray with foil and roast in the oven for 30 minutes, until soft (you can test this with a skewer)
Wash and spin-dry the leaves, then roughly shred them.
For dressing: whisk the olive oil, shallots, orange juice, zest, salt, pepper in a mixing bowl.
Once cooked, tip beetroot into a large mixing bowl, pour over dressing, toss and let cool.
Once a little cool, toss through the herbs, baby spinach and beetroot leaves.
Sprinkle the pomegranate seeds over the top and serve with nasturtium garnishes.
Pumpkin Risotto
Ingredients
2 litres Vegetable Stock (make sure it’s warm when adding)
4 tbsp extra-virgin olive oil
1/2 large onion, peeled and finely chopped
2 garlic cloves, peeled and finely chopped
1 1/2 stalks of celery, finely chopped
600g risotto rice
Small pumpkin wedge chopped into 1 cm pieces and roasted in the oven for 20-30 min
1 teaspoon salt
1 teaspoon black pepper
1 1/2 teaspoons of butter
1/2 handful of parsley, finely chopped
75g parmesan, freshly grated
Method
Heat the stock in the medium saucepan.
Prepare all of the ingredients based on the instructions in the ingredients list.
Heat the olive oil in the large pot, add the onion, garlic and celery, and cook slowly for 10 minutes.
Add the rice and turn up the heat, keep stirring it. After a minute it will look slightly translucent.
Add your first ladle of hot stock and stir.
Lower the heat and continue adding stock, stirring and allowing each ladle to be fully absorbed.
Add your roasted pumpkin, stir through.
Test the rice; it should be soft but with a slight bite.
Remove from the heat and add the salt, pepper, butter, parsley and parmesan.
Taste and adjust seasoning as necessary.
Cover and rest for 2 minutes before serving.
Crispy sage leaves for garnishing
Melt butter in a small pan over medium high heat. Once foaming, add sage leaves and stir gently.
Cook for 1 1/2 minutes or until crispy.
Immediately remove sage and place onto paper towel lined plate then use to garnish.
Sweet Potato Fries
Ingredients
1 sweet potato
1 tablespoon of oil of choice per sweet potato (olive, avocado or coconut oil)
Salt and cracked pepper to taste
Paprika, cumin, garlic powder, or herbs and spices of your choice
Method
Preheat oven to 180C.
Peel and cut sweet potato into strips.
Place on a baking tray. Using a brush, lightly coat in oil, then sprinkle with salt and pepper, and your choice of herbs or spices.
Bake until golden, then remove and rotate and continue to bake until golden on all sides.
Remove, allow to cool slightly and enjoy.
Lemon cupcakes with a lemon drizzle icing
Ingredients
240g butter (softened)
1½ cup sugar
4 eggs
3½ cups flour, sifted
Pinch salt
4 teaspoons baking powder
Zest of 2 lemons
1/2 cup milk
2 tablespoons lemon juice
Lemon icing:
1½ cups icing sugar sifted
2 tablespoons lemon juice
Method
Preheat oven to 180C.
Cream butter and sugar until light and creamy.
Beat in eggs 1 at a time.
Add salt and lemon zest. Beat until well combined.
Add flour (mix flour with baking powder) and milk alternately, beating well after each addition.
Add lemon juice and mix well.
Line muffin tins with patty pans.
Three quarter fill each patty pan with mixture.
Bake for 12-15 minutes, remove from muffin tins and cool on wire rack.
Icing
Combine all ingredients together in a bowl. Drizzle over cupcakes.