3-4 S.A.K.G

with Brodie Ralli

Kitchen Garden - Update

Our Kitchen Garden has continued to burst with colour, ﬂavour and excitement over the last few weeks. With baskets full of garden harvest and plenty of teamwork in the kitchen, our Grade 4 students have been busy creating another beautiful spread of seasonal dishes.

What We Cooked

Cavolo Nero Pasta

Students prepared a delicious Cavolo Nero Pasta, learning how simple ingredients can come together to create something truly special. The cavolo nero (Tuscan kale) was freshly picked from our garden beds, making the dish even more satisfying to cook and eat.

Mediterranean White Bean Salad

This vibrant salad combined white beans, cucumber, tomatoes, green onions, parsley and mint. Almost every herb and vegetable came straight from our garden and the fresh flavours were a real highlight.

Tomato & Garlic Focaccia

This group filled the kitchen with the irresistible aroma of freshly baked focaccia. Topped with juicy garden tomatoes and fragrant garlic, it was a wonderful lesson in bread-making and patience — and absolutely worth the wait!

Kale Chips & Cucumber Raita

Crispy kale chips disappeared quickly, proving just how delicious garden greens can be. Served alongside a refreshing cucumber raita made with yoghurt and freshly picked cucumbers, it was a perfect balance of crunchy and cool.

Straight from Our Garden

The cucumbers, kale, tomatoes, onions and herbs used across the groups were all harvested by the students themselves. There is something incredibly powerful about preparing food you have grown with your own hands.

We’ve also been busy outside the kitchen:

• Harvesting our corn — a very exciting milestone!

• Continuing to pick zucchinis (they just keep coming!)

Kai proudly demonstrated just how strong he is by holding up the enormous zucchini we’ve kept for seed saving — a fantastic example of thinking ahead and planning for next season’s crops.

And the planting continues! We’ve added more dwarf and broad beans to the garden beds to keep the cycle of growing and harvesting going strong.

Don’t forget to check out the recipes we’ve tried in class and give them a go in your own home kitchen— from garden to table, let the cooking adventures continue at home! ●•