Beetroots Rock.

Relish. Cake. Salads. Brilliant.

Beetroot has been my favourite vegetable this year. You can juice it, boil it, steam it, roast it, you can eat the leaves in salads, you can pickle the whole thing or just the stems, you can make cakes and relishes. Oh the things you can do!

Here are the things that 1/2B did

Harvesting and cooking Beetroot & Chocolate cake today!


Charlotte, Niamh, Bella, Drew and Sophie were the cooks and the cake was enjoyed by the whole class!!



IMG_2698There was 1.5Kg of beetroot leftover so we’ve also made beetroot relish for the Arts Fair Garden Stall which all sold out super quick!


IMG_2703The beetroot leaves will go into the gourmet salads and baguettes which will be sold from the “Old School House Cafe” at the Arts Fair!!

Let us know if you need more info or recipe etc?


Autumn in the Garden with 1/2 B

All of the garden beds have been planted and are growing well.


The class of 1/2 B has had a regular day in the garden with the wonderful parent volunteers that have been helping them; Ana H. and Pippa H.(Also known as Ana Hughes and Pippa Howes.)


The kids have had a great time. And of course the conversation always  turned to food.


Heres the second term progress week by week;

Week 1 – planning & measuring our garden

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Week 2 – planting carrots & beetroot seedlings in our garden

Week 3 – planting sugar snap peas & brussel sprouts seedlings in our garden



Week 4 – pulling weeds & planting parsley seeds in our garden


Week 5 – Harvest Rhubarb & cooked Apple and Rhubarb Crumble – YUM!

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Heres the recipe;

Apple & Rhubarb Crumble

500g (about 3 large) granny smith apples, peeled, cored, cut into thin wedges
1 bunch rhubarb (about 450g), trimmed, washed, cut into 4cm lengths
1 tablespoons caster sugar
1 cinnamon stick & 3 cloves

2 tablespoons plain flour
60g reduced fat polyunsaturated margarine
90g dessicated coconut
50g (1/2 cup) rolled oats
55g (1/4 cup) firmly packed brown sugar
Step 1
Preheat the oven to 180°C or 160°C fan forced. Lightly grease a 1.5L (6 cup) capacity oven proof baking dish.
Step 2
To make the filling, place the apples, rhubarb, 80ml (1/3 cup) water, sugar and cinnamon in a medium size saucepan over a medium heat. Simmer, covered, for 8-10 minutes, or until apples and rhubarb are just tender. Remove and discard cinnamon stick & cloves.
Step 3
Meanwhile, place the flour, margarine, coconut, oats and sugar in a large bowl. Use your fingers to rub in the margarine until well combined and large crumbs form.
Step 4
Spoon the fruit into the prepared dish, sprinkle the topping evenly over the fruit. Bake for 20 minutes or until golden and bubbling. Serve with custard.
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Thanks to Ana and Pippa for all their work.
All volunteers, teachers, aides and kids are invited to send us photos or stories or drawings of their time in the garden. Just send them to and we will take care of the rest.