This week I have been super busy getting the wheels moving on something that has been spinning in my head for a long time.
For years I have watched little Veggie patches at our kids school that are currently the domain of the 5yo Prep students.
Every time I pass them a little cog in my brain spins.
What if we expanded these patches and began using the produce to cook with? What if........
You see for me this little spot in our school is the basis for something that, to me, is key to a much larger thing.
For children to see where food comes from and the importance of it in our day to day life is an understated yet necessary skill in life.
It helps piece together so many things.
Food is what sustains us all - on a very basic level it is the fundamental key to life.
Yet involved in that are so many other things.
The understanding of how food comes to be on our plates is an understanding of much broader and bigger themes. Ones that I believe give children a better understanding & appreciation of what is important in our greater world.
Themes that naturally occur when we discuss food and growing produce with children are: the environment and it's health, a basic understanding of where food comes from, Maths via measurement & quantity, English via reading and writing, Science via the actual cooking processes, the economy and how this affects food production, the different flavours of different cultures, how food choices are different via differing beliefs, they will learn about the many different factors that affect whether something is available or not, the arguments for ethical choices in our food consumption, we teach them about our greater responsibility to our world and the people in it, we teach about community, we teach about nurturing & love.
I for one feel strongly about the health of our planet. I also feel very strongly about the health of our children via the foods they eat.
Starting a Kitchen Garden programme at my children's Primary school is my way of gifting these kids the knowledge to make sound choices when they eat and will hopefully encourage them to try foods they may not otherwise.
If just one of these kids goes home with a new skill - either in the garden, or in the kitchen, or in the choices they make about food I will feel happy.
Today I am off to meet with the Student Representative Council to talk about our first food event to be held on World Food Revolution day.
On this day the kids will be cooking soup to be sold to the school community to fundraise to get this programme up and running.
Once we get our patches going I will be cooking with groups and they will sell the food they cook at the canteen. All funds made will roll back into the scheme.
The motto for the programme:
BY the kids... FOR the kids.
Ham, Cheese and Basil Quiches.
Today I baked these super easy quiches to take along with me to the meeting to use as an example of the kind of foods we will be cooking.
Simple, quick, nutritious food using ingredients that we can grow in the school Veggie patch.
Basil is coming to an end as we hit Autumn and so I am using it as much as I can while it is still in the garden.
WHAT YOU WILL NEED (makes about 20 mini quiches or 6 large muffin size ones)
- 4 eggs
- 100ml cream
- 10 leaves basil, chopped
- 3 slices ham, chopped into small squares
- 100g grated cheese
- 1-2 sheets puff pastry.
- aleppo pepper for sprinkling on top (a mild chilli that gives a lovely sweet bite- not necessary but YUM!)
In a large bowl mix eggs with all other ingredients (except the Aleppo pepper) and whisk till combined.
Cut the puff pastry into 4 large squares and then cute each square again into four.
Spray a mini muffin tin with oil and place the puff squares into them.
Spoon carefully about a tablespoon of mix into each one.
Sprinkle with aleppo pepper and pop into oven for about 25 mins or until brown.
Preferably get your kids to cook these! They really really CAN if you let them.