News and Events

Kitchen Garden News

As we near the end of a school year and prepare our productive gardens for a hot summer, our students in the kitchen garden have been working with Ben to complete many gardening activities. Clearing the old crops, seed saving, composting and re-planting the vegetables beds with our summer crops are essential tasks. Crops such as eggplants, capsicum, pumpkins, tomatoes, beans, cucumbers, lettuce, herbs are being planted and watered well.

Sturdy climbing frames have been made for pumpkins, cucumbers, beans and tomatoes. The raspberries and some fruit trees are netted to protect them from the eagle eyes of birds and humans!

In the kitchen classes, we have had jumbo crops as garden beds are cleared. Leeks, spring onions, lettuces, fennel, silver beet, rainbow chard and herbs have been main ingredients for delicious dishes such as; risottos, braises, tortes, vegetable salads and frittatas. Wonderful student 'Salad of Imagination' creations have included many varieties of lettuces, nasturtium/calendula/broad-bean leaves and edible flowers. 

Students are showing independence and leadership skills in their group learning, with many grade 3 and 4 students able to produce their 'edible learning' with minimal supervision. Knives have been mastered, kitchen terminology is becoming familiar and enjoyment of the ownership of their learning in this KG classroom is evident in every class.

A important acknowledgement for our students is the support they receive weekly from the wonderful Kitchen Garden volunteers. Caring and fun relationships have been formed over learning tasks and memories for all created.

Well done Kitchen Garden students!

Desley Insall