beaumont-crest

School Garden


     

 

Beaumont School Garden

In 2011, our school garden was established and since then, it has blossomed and grown from strength to strength. The garden has now become an intrinsic part of our school life and curriculum. We welcomed the introduction of a sensory garden last year and this is a wonderful resource for all our pupils. During our Whole School Inspection, the inspectors gave very positive feedback and praise to our school garden and remarked on what an amazing facility it is to have in a city school.  We were also awarded our fifth Green School Flag for Biodiversity last June. We are fortunate to have assistance from parents and grandparents from the community who tend to our garden on a voluntary basis. The pupils have gained a wealth of knowledge from these helpers.

 

                 Recipe of the month:

'Roast Pumpkin, Spinach and Feta Salad'

Ingredients:

Pumpkin:

-600 g pumpkin (after peeling), cut into 3cm cubes

-1 1/2 tbsp olive oil

-Salt and Pepper

 

Dressing:

-50 ml extra virgin olive oil

-2 tbsp balsamic vinegar

-1 tbsp honey

-Salt and pepper

Salad:

-1/4 cup/ 35g pine nuts

-150g baby spinach leaves

-60g feta, crumbled

Method:

1. Preheat oven to 220C.

2. Toss pumpkin with olive oil, salt and pepper. Spread on baking tray, bake for 20 minutes. Remove from oven, flip, then bake for a further 7-10 minutes until golden but not mushy. Loosen pumpkin with egg flip (it can adhere as it cools), then if serving salad at room temperature, leave to cool.

3. Shake dressing in a jar. Taste and adjust to taste. I like it a bit sharp because it balances out the flavours in this salad.

4. Toast pine nuts in a dry skillet over medium heat until light golden and it smells nutty. Remove pine nuts from skillet as soon as it's ready.

5. Place Spinach in a bowl. Drizzle with a bit of dressing then toss.

6. Add pumpkin, just a bit of feta and pine nuts, then GENTLY BRIEFLY toss just to disperse the feta. (If you toss vigorously, the feta can make it look messy).

7. Transfer to serving plate. Sprinkle over remaining feta and pine nuts. Just before serving, drizzle with remaining dressing (dressing doesn't stay on baby spinach well, so worth drizzling at end). Serve!

Enjoy!!!

On Tuesday 22nd October, Rang a sé had great fun carving pumpkins. They called their pumpkins Freddie, Freda and Frank!! They then made the beautiful recipe above along with Pumpkin soup.

On Tuesday 17th September, Rang a trí received a cooking demonstration from Kay our fantastic garden helper of the recipe below-homemade chutney! Great fun was had!! What a treat! (See pictures below)

 

 

Our final plant sale of 2019

The pupils had a very succesful plant sale on 18th June. Produce that the pupils sold included radishes, turnips, lettuce, mint, parsley, chives, thyme, ruburb, tomatoes, fox gloves and sunflowers to name but a few. We raised €134.55 in total! tHESE FUNDS WILL HELP US TO BUY MORE PLANTS AND AID IN THE BUYING OF OUR NEW gREENHOUSE.pLANTS AND VEGETABLES WERE SOLD TO PUPILS,STAFF AND PARENTS

 

Spring has Sprung!!!!!

 19th March 2019

Today we went to the garden to do some gardening. Our first task was to wash out dirty bottles that were on display. Our second task involved cleaning garden ornaments and logs used for stepping stones, in preparation for painting. We were busy weeding our beautiful garden to ensure that it was weed free so that the flowers have room to blossom in Spring. We also raked the scattered twigs on the grass. We were rewarded with a digestive biscuit. It was a great day!! By Megan, Fiona, Beth Ward, Beth Potts, Doireann and Eabha( 5th Class pupils)!

 

Pupils are in charge of harvesting plants and herbs and proceed to sell the produce to raise funds for the garden. Here are a few of our entrepreneurs and their produce! 

 

Every year, with the funds that are raised, we endeavour to buy a new addition for our school garden. In 2017, we bought a pergola.What a relaxing haven for busy minds!