Week 4 Grade to Table

Another successful week of Garden to Table. Thank you to all our wonderful helpers!!

We made spring vegetable risotto, silverbeet and cheese muffins, and a green lettuce salad (and fruit salad too).
Here are the recipes.

Silverbeet and Cheese Muffins

Ingredients
150g butter ¼ tsp cayenne pepper
2 c milk 100g feta cheese
2 eggs 1 c grated cheese
3 ½ c flour 2 c chopped silverbeet
2 tsp baking powder
What to do
1. Combine butter and milk in a bowl, and microwave for 30 sec or until butter has melted.
2. Cool slightly, then whisk in eggs.
3. Sift the flower, baking powder and cayenne into a bowl.
4. Stir in the cheese and vegetables.
5. Add the liquid ingredients and stir until just combined. Do not overmix.
6. Divide into 12 muffin tins (or 24 minis).
7. Bake at 200 for 10 – 15 mins until risen and golden.

Spring Vegetable Risotto

Adapted form Stephanie Alexander’s Kitchen Garden
Cooking With Kids

Ingredients
1-2 leeks 
1 onion
2 stalks celery 
100 grams butter
1 tsp salt 
2 cups Arborio rice
Veggies from the garden (silver beet, spinach, fennel,
peas, broccoli, broad beans, cauliflower, carrots etc)
6 cups vegetable stock
250grams Parmesan cheese
4 stalks parsley

What to do
1. Cut the leeks in half and wash well (dirt gets stuck between the layers). Put into a bowl.
2. Cut up the onion and celery and add to leeks.
3. Cut up other vegetables and put them into another bowl.
4. Put the stock into a saucepan and gently heat.
5. Melt the butter in a large saucepan over a medium heat. Add the leek, onion and celery. Stir until softened.
6. Add the rice and salt and stir until the rice is starting to turn clear. Add the other veggies and stir for another couple of minutes. Add some olive oil if it is sticking to the pan.
7. Add the stock one ladleful at a time while stirring. Keep stirring for 20 minutes, adding stock as it gets absorbed.
8. Stir in the grated parmesan and parsley before serving.