One of things that we like to do in our spare time is to head along to a local school with the Plant to Plate team, give sharp knives to a class full of kids and get them to make us lunch. Then we ask them to do the washing up. It's genius.
Plant to Plate Aotearoa have been bringing gardening and cooking skills to primary schools since 2009. They have a van full of resources - pots, pans, ovens, cutlery - ingredients, and gardening equipment. Kids take turns in the garden learning to grow food, and in the kitchen learning to prepare food. It's great fun and the recipes (and the kids) are great. Plant to Plate would like to have a few extra volunteers to call on, so fire off an email to firstname.lastname@example.org if you think you can help. The time commitment isn't great but it's very rewarding. Here's one of the recipes we made with silverbeet and herbs the kids grew themselves:
- 1/4 cup (60ml) olive oil
- 1 onion, finely chopped
- 6 - 8 spring onions, finely chopped
- 2 garlic cloves, crushed
- 1.2kg spinach or silverbeet
- 2 tablespoons chopped herbs (we used mint, parsley and dill)
- 250g feta cheese, crumbled
- 4 eggs, lightly beaten
- 1/2 teaspoon grated nutmeg
- 12 sheets filo pastry
- 120g butter, melted
Heat oil in a frypan, and saute onion and garlic until soft. Add spinach or chopped silverbeet and the herbs. Cook, stirring, over low heat for 1-2 minutes or until greens have wilted. Drain in a colander and cool. Squeeze out as much of the liquid as you can then combine with feta, eggs, spring onion, nutmeg, salt and pepper.
Preheat oven to 180°C. Brush a 2 1/2-litre baking dish with butter. Lay one sheet of filo on base and sides and brush with butter. Repeat with 5 more sheets. Spread cheese mixture over top. Cover with remaining filo, brushing each sheet with butter. If you have any extra filo sheets, scrunch them up on top and brush with butter.
- Bake for 30 - 35 minutes or until golden. Rest for 10 minutes. Enjoy! It's also good cold so save some for tomorrow's lunch