Stephanie Alexander Kitchen Garden 

Kitchen News

Brassicas are big in the garden at the moment and the hero of this week’s menu was broccoli!  The students practised their knife skills in creating the Broccoli Slaw and we had some excellent results.  Other fresh produce used in the kitchen included: pumpkin, potato, sweet potato, red capsicum, lemons, zucchini, onions, parsley, rosemary, sage, oregano. 

Pizza of the Imagination yielded some very interesting pizzas!  We paired roast vegetables, thinly sliced fresh vegetables and fresh herbs with a variety of cheeses to create toppings. The base sauce was also a product of our tomato harvest earlier in the year which Carmel prepared with the students.  Once thawed, the tomato and herb sauce was perfect on the pizzas.

Finally the classes used our lovely Quince and Ginger jam for the Jam Drops.  Another hit with the students – using measuring and mixing to create little balls of sweetness.  Our wonderful volunteer, Annabel, has used all the quinces (there were hundreds of them!!) to make around 50 jars of deliciousness.  The Quince and Ginger jam will be on sale in the SAKGP kitchen very soon.

Menu Four:

Pizza of the Imagination

Broccoli Slaw

Jam Drops

SAKG - Term 3 Timetable 

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