Walk To School Thursday

What a great morning we had on Thursday. Over 300 children made the decision to get up a couple of minutes earlier than normal and walk to school. On arrival there was a great breakfast spread waiting for them.

With the help of a keen and hard working staff we managed to serve juice, bircher muesli and breakfast muffins loaded up with baby spinach, tomato, bacon and melted mozzarella cheese

I have had so many requests for the recipe, from children, parents who were there and staff,  here it is.
The one thing about all the food was that I chose two two dishes that children will be able to make themselves at home. Of course when it comes to heating up items in the oven, it is important that there is adult supervision to ensure the safety of the children.

This is what the children had
Bircher Muesli  
             2 cups of vanilla yogurt   ( I use yogurt that I make myself. If you haven't made your own, its worth giving it a try)
             2 cups of rolled oats
             1 cup of milk
             1 handful of dried apples (diced)
             For those that don't have a nut allergy, add a handful of mixed nuts.

 mix all of this together in a large mixing bowl and cover with plastic wrap.
  I then put this bowl in the fridge overnight.
When serving  put fresh bananas, blueberries or whatever fruit you would like with it. Sprinkle cinnamon on top and that's it ready to eat.

Breakfast Muffins

            1 English muffin split
            Basil Pesto  (warning : this can contain nuts)
            Baby spinach leaves
            tomato
            bacon  (cooked and crispy)
            Mozzarella cheese

Layer all the ingredients on the muffin in the order that they are written. Leave of the pesto if anyone is allergic to nuts. Place on an oven tray and heat in the oven until the cheese has melted and gone golden brown.
Carefully remove from oven and enjoy while hot.

Finish this off with a glass of fresh juice and you have had a great easy breakfast to start the day.

To other things happening around the kitchen garden this week.

On Tuesday we are having a visit from the Stephanie Alexander Foundation. They are coming out to have a look at what we have in place and discuss what we have planned for the future.
The year 6 classes have been studied the scientific properties of yeast in their science lessons. They are going to start to make different types of bread so they can see first hand what yeast does to both the appearance of bread and its taste.
We are also starting to see some volunteers from our 2 community partners, Seed Savers and Perennial Poppies come on site and start to work in the gardens.
So as I said, we have had a busy week and more to come.

Until next week,

Stay safe and enjoy life

Ross T