The children decided that the best use of the produce would be to cook a crustless quiche.
They sliced up the silverbeet, broke down the broccoli into small florets and cut the brussel sprouts in half. The broccoli was blanched on boiling water, then refreshed in very cold water to keep the lovely green colour.
A small amount of flour was tossed in with the silverbeet and this mixture was put in a greased dish with the broccoli and brussel sprouts and cheese.
Eggs, salt, pepper, milk and parsley were all mixed together and poured over the top of the vegetables.
After 30 minutes in the oven we had a lovely golden brown quiche which was served up to the children of Room 4.
The beetroot was cut into cubes, dressed with salt, petter and butter then roasted in the oven. This was a hit with the class (and staff) as most children had only ever tried beetroot from a can!
Gardening offers hands-on, experiential learning opportunities in a wide array of disciplines, including the natural and social sciences, math, language arts (e.g., through garden journaling), visual arts (e.g., through garden design and decoration), and nutrition (e.g. cooking with food they know where it has come from and have had a hand in growing/nurturing)