Over the past five years many of you have taken home our rich biodynamic mature composted soil. Many of you have reported healthy gardens and surprise ‘gifts’ such as tomato and amaranth seedlings that become tall productive plants. Sometimes children have brought home the maroon-coloured spire amaranth plants when we have ‘weeded’ them out of a Glenaeon garden bed.
Many Glenaeon students have learned how to separate the amaranth flowers from the seeds as Catherine Pilko and other Kindy teachers have taught. The seeds have been heated on a skillet and become puffed or they have been pounded with a mortar and pestle to make amaranth flour. Many of your children have eaten the leaves stir-fried when you have visited our Middle Cove garden classes.
Originally from South America, the amaranth plants bring magnesium and zinc to our Australian soil. They are also high in folic acid and vitamin C, so can be substituted for spinach, silver beet, or kale.
Below is a recipe created by our devoted Glenaeon garden volunteer.
Class 5 recently adapted it further with delicious results too.
18 beaten eggs
Pounded toasted sunflower seeds and garlic cloves
Mix. Oil Baking pan. Pour mix into pan. Bake at 250 degrees for 10 minutes. Enjoy!
Gardening volunteers are welcome on all three Glenaeon campuses. If you would like to practice gardening and learn new gardening skills please contact Garden Teacher Sandra Frain at email@example.com