Profile on Barooga Public School
The Barooga Public School runs a Stephanie Alexander Kitchen Garden and as you can see from the photo, the children take their work seriously.
And then there is the fun of participating in local Farmers' Markets. The pictures below were taken at the Tocumwal Farmers' Market and at the Finley Farmers Market. What an incredibly professional looking stall. The children seemed to thoroughly enjoy themselves too!
This is a recipe that the students cook at the school using ingredients from the school garden. Tastes delicious!
Avocado and Potato Salad.
Serves: 10 or 30 tastes
From the Garden: Avocado, potato, green beans, lemon, parsley.
Notes for volunteers:
- Focus skill: Peeling and preparing avocados.
- Utensils required – 1 large saucepan, 1 medium saucepan, grater, peeler, knife and chopping board, measuring cups, small whisk or fork, large spoon.
Ingredients
1.2 kg of potatoes, scrubbed.
1 tsp salt
500 g green beans, ends trimmed.
6 Hass avocados
4 slices of prosciutto or bacon
3 tablespoons of small capers.
1/2 cup whole egg mayonnaise
Finely grated rind and juice of 2 lemons
1/2 cup chopped parsley
Salt and pepper for seasoning.
Method
- Place potatoes into a large saucepan of water with 1 teaspoon salt and bring to the boil. Cook for 12 minutes until just tender. Drain and set aside to cool slightly. Cut into in half lengthwise.
- Cook beans in boiling water for 3 minutes. Drain and refresh in iced water.
- Preheat oven on high and place prosciutto on a baking tray and bake for 10 minutes or until crisp. Cool and break into pieces.
- Half avocados and remove stones. Scoop out flesh using a large spoon and slice.
- Arrange beans, potatoes, prosciutto and avocado on 4 platters. Scatter capers over salad.
- Combine mayonnaise, lemon rind and juice in a bowl. Season with salt and pepper. Pour over salad.
- Sprinkle with chopped parsley.
Variations: Use snow peas instead of green beans or sweet potato instead of potato.
Any other variety of avocado can also be used.
Recipe Reference: Woolworths Fresh magazine – Christine Sheppard
