Our new Year 9/10 Food Tech elective, “Tasting Timboon” is about exploring the wonderful flavours, products and treats that are produced around Timboon as part of the 12 Apostles Food Artisans Trail. During this elective, students will investigate and research the various businesses and we will invite guests in who will tell their story, describe their produce, explain social, ethical and sustainability considerations their business faces then, later that week, the students will craft a dish based on their produce. Our first guest was Heather Nicholls from Berry World who described the processes involved in preparing the strawberry mounds by wrapping them in plastic to eliminate weeds and provide drainage with the sides covered in dirt. Over 25,000 strawberry runners are soaked in organic fertilizer, then pushed in through a slit in the plastic in a process that takes 5 months from May onwards. The plants stay dormant until September when they start to shoot and, depending on sunlight, the caylx will start to produce fruit. There are 800 plants in each row with each healthy plant producing between 2-3 kg of strawberries that are picked, classed and sorted into punnets. Imperfect looking, but still flavoursome fruit is used in other Berry World products such as jams and wine with a pick-your-own option as well. The students will be making their own strawberry jam next week, can’t wait to taste it! Comments are closed.
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