Featuring over 100 varieties of plants, vegetables and fruits, alongside a specially curated “food forest” to mimic the structure of a natural forest, The Grange’s eco-garden is not your typical school garden.
Students participate in managing this eco-garden alongside professional urban farmers for our on-going Garden-To-Table project, allowing their families to take home and enjoy fresh produce such as brinjal, okra, long beans, etc., from the harvests. This project is part of our effort to incorporate education on sustainability and support the Singapore government’s initiatives to encourage urban farming and healthy eating.
In this blog, we will share some of the recipes from members of our school community who have prepared them at home using the ingredients from the garden. As students from The Grange come from many different countries, their parents have created a wide variety of unique dishes to share. Read on and feast your eyes on an amazing delectable spread from them.
Dish: Baba Ganoush
Country: Lebanese + fusion
Dish: Di San Xian (地三鲜)
Description: A common dish in China made of eggplant, fried potato, carrots in pepper and garlic sauce.
Dish: Grilled Eggplant with Lemongrass vinegar soda
Country: Japan
Dish: Lebanese – Maqloube, English
Description: Made with minced meat, onion rings tomato rings, fried eggplant rings layered over rice. The pot is turned upside-down on a big serving plate once it’s done to look like a cake.
Country: Lebanon
Dish: Stir fried spinach with sauce
Country: China
Dish: Vegetable curry
Country: Sri Lanka
Dish: Eggplant and cheese croquette
Country: Spain
Dish: Japanese Curry
Country: Japan
Dish: Corn soup
Country: Japan
Dish: Miso soup
Country: Japan
Dish: Stir-fry Brinjal Curry
Country: India
Dish: Eggplant tempura
Country: Japan
Dish: Sambhar
Description: Sambhar is a hot, sour gravy made with eggplant and okra. The gravy is made with Yellow split Pigeon peas.
Country: South Indian
We hope you’ve enjoyed this wonderful compilation of recipes from our families! If you do try out any dishes, please do tag us on our social media or send us an email at enquiry@thegrange.edu.sg. Future plans are also in the pipeline to the school’s 1.5-acre backfield to add on to our ‘Green Granger’ initiatives, so stay tuned for more exciting developments.
Please do remember to stay safe and take care!
