Monday, 16 August 2021.
Room 4 had the privilege of hosting two very special visitors today, Ani Brunet, CEO of Garden to Table and Margaret Pasco, President Russell Garden Club. Thank you for making the time to visit and see how we have integrated the programme into our school. We certainly hope you can visit again sometime in the future.
Room 4 enjoyed sharing their knowledge, skills and delicious kai with Ani and Margaret. On the menu today we had Winter Greens Pasta Bake with Béchamel Sauce, Yacón and Citrus Salad, roasted cauliflower, and Hummingbird Bliss Balls.
Our garden group were busy propagating rosemary, pruning the guava, sowing a beautiful blend of butterfly flowers, and planting Yacón. Yacón produces two kinds of tubers: central, knobbly tubers with buds that will form next year’s growth and large, smooth storage tubers which are the ones we eat.
Yacón is a member of the Asteraceae family and is native of South America where sources say it has been cultivated and used for at least 2,000 years. Yacón apparently means ‘water root’ in the Incan language and they are valued for their juice which can also be boiled down to make a sweet syrup. The smooth tubers are delicious, they have a crisp texture almost like an apple, are sweet, very moist, and have an almost mild gingery flavour. Room 4 paired the Yacón with mandarins, lemon juice, garlic, cumin, mint, kale, and an assortment of edible flowers from the garden.