One of the many things I love about Son and Heir’s kinder is the little vegie patch. Over the school holidays, the silverbeet grew to maturity. So this afternoon, Lil Miss and I joined the kinder kids to harvest and cook some of it.
Each of the children picked a leaf and then we headed inside. In groups of four, every child had a turn of either measuring, pouring, mixing, rolling or cutting. We made two batches of scones and every child took home a bag containing some silverbeet, scones and the recipe we used. There were of course a couple who declared they would not be eating anything containing the dreaded green but overall they were enthusiastic. It was such a rewarding afternoon having the opportunity to take the children through the process of harvesting, cooking from scratch and enjoying the fruits of their labour. To some it was nothing new, to others it was a rare experience. The best part was that they all enjoyed it.
Cheese and Silverbeet Scones.
2 cups self raising flour
1/2 teaspoon salt
1 tablespoon butter
2/3 cup grated cheese
6 large silverbeet leaves, cut finely and blanched until wilted and drained
3/4 cup milk
- Preheat oven to 220 degrees
- Place dry ingredients in a bowl, make a well in the centre and add wet ingredients
- Combine well into a ball of dough
- Roll out to 2cm thick and cut with a floured glass or cookie cutter
- Bake for 20 minutes or until golden