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Monday, 23 March 2015

Today was fun for our group who care for the 
backyard garden.  Last week, we harvested the
corn, peeled and and froze it ready for today when we cooked it and ate it.  This corn was really tasty, so sweet!  

We also taste tested two chutneys made from ingredients from our gardens and our Hukanui Honey.  There was a spicy chutney and a sweeter one.  We used apples, apple cucumber, onions, vinegar and honey.  Half of us like one of the chutneys the most and the rest of us liked the other one.

It is great to cook things that we have eaten right by the Living Room where we grow things.
Grandma Sharon helped us.  She also explained the history of corn and where it comes from.  

We are lucky to plant, cook, eat ant learn about foods in our own gardens.


  1. Hi! Its Ezra and Kiah from Bamford School again! We were just wondering, How did you make the Chutney? What was the recipe? And how yummy were they on a scale of 1 to 10?

  2. Hi Ezra and Kiah, We used most of the ingredients from our back yard garden and made up our own recipe. We made pickle to. Here are the recipes.....
    Spicy Pink Apple Cucumber and Honey Chutney
    • 1 kg cucumber
    • 1 kg cooking apples
    • 500 g onions [ I used red onions which helped to make chutney pink]]
    • 600ml malt vinegar
    • 350g honey
    • 1 teaspoon plain salt
    • 1/2 teaspoon cayenne pepper
    Peel, core and chop the apples. Peel and finely chop the onions.
    Cut the cucumber in half lengthways and scoop out the seeds (if a ridge variety peel as well). Chop finely.
    Place the apples, onions and cucumber into a pan with the vinegar and bring to the boil and simmer until soft.
    Add the honey, salt and cayenne and stir until dissolved.
    Continue simmering until the chutney thickens, stirring occasionally.
    Pour into hot sterilized jars and seal.
    Made 5 x 350g nett plus sample jar of chutney.
    Summer Sunshine: Honey Mustard Pickle
    3 average onions [white onions are best for this recipe] 3 Tablespoons plain flour
    5 large cucumbers 2 teaspoons ground turmeric
    2 Tablespoons of plain salt (not iodised) A pinch of cayenne pepper
    Malt vinegar ½ cup of runny honey
    Glass jars and their lids. Put glass jars (without their lids) in the oven on 100 degrees celcius to sterilise.
    Chop onions in food processor, tip into plastic bowl.
    Chop peeled cucumbers a few at a time in food processor and tip them on top of the onions.
    Sprinkle vegetables with 2 Tablespoons plain salt and stir gently.
    Cover and let sit for 2 – 3 hours.
    Pour vegetable mix into colander and let drain.
    Put drained vegetables into medium sized pot and add enough malt vinegar to almost cover them.
    Put pot on stove on medium heat and add ½ cup runny honey, stir well.
    In a separate bowl, mix 3 Tablespoons flour, 1 teaspoon mustard powder, 2 teaspoons ground turmeric & a pinch of cayenne pepper to a paste with malt vinegar, stir well so there are no lumps and it looks like a paste.
    Add paste to vegetables and stir well, bring to boil and simmer 5 minutes.
    Pour into hot sterilised jars and seal.
    Makes approximately 5 x 350g nett plus sample jar pickle.