Well I certainly didn’t plan to end the school year early and with an injury. But that’s what happened. Somehow I managed to pinch the nerve in my neck and sprain my shoulder muscle, and the pain was unbearable. I managed to take one class, thankfully there were lots of volunteers to help me out. Room 8 made Broad Bean Pesto Pasta with the broad beans coming from our very own garden, this was a clear favourite for the year, its such an easy one for the kids to do at home and broad beans so easy to grow and making your own pesto is so much cheaper than buying it. We also made Bread and Butter Pudding ,with the leftover bread from the food and wine festival so kindly donated to GTT. I didn’t realise how many children love bread and butter pudding, and once again super easy to get the kids making at home.
There was plenty of harvesting been done in the garden with lots of veggies to come in the new year, the other classes got to pick the strawberries and there was cherry tomatoes and lettuce to be enjoyed.
So that was Garden to Table for 2017 my friends, Thank you for all your support, Thank you to all the volunteers, without you the class wouldn’t be able to go ahead. See you next year, enjoy the summer holidays.
BROAD BEAN PESTO
1 Cup Broad Beans 3/4 Cup Olive oil
1 Cup Basil Leaves Salt to taste
3 Garlic Cloves Pasta
3/4 Cup Parmesan Cheese
2 Saucepans Small Bowl
Colander Food Processor
Measuring Cup X2
Cook the broad beans in boiling salted water for 3 minutes
Grate the parmesan
Drain and set aside to cool
Place the basil leaves, broad beans, garlic and 1/2 cup of the grated parmesan in the bowl part of the food processor
Process till it resembles a paste
Drizzle the olive oil in while the motor is running
Put the pesto into a small bowl
Bring the second saucepan of salted water to the boil
Put the pasta in
Cook the pasta according to the packet directions
Drain and drizzle with olive oil
Serve pasta topped with pesto or toss the pesto through the pasta and serve.