Kitchen Garden

Last Thursday, 3/4 G spent the afternoon in the garden harvesting fresh cabbages, carrots, lemons and herbs for their cooking session on Friday. 

They also managed to get some much needed jobs done in the garden; chopping down the spent broad bean plants, loosening the top of the soil in another garden bed and spreading mulch on the garden paths. 

The students from 3/4 G were mini master chefs, last Friday, when they had their 2 hour Kitchen Garden program cooking session. 

They experienced everything from harvesting fresh produce, preparing and cooking, tasting their creations to washing up dishes and tidying the kitchen. 

The menu: 

Tzatziki dip with carrots, celery and crackers. 

Baked potatoes with garden coleslaw and toppings. 

Lemon poppy seed cupcakes with lemon curd. 

Students worked in small groups, together, with an adult to help make part of the menu and then everyone enjoyed their creations at a shared table. 

Thanks to Miss Gleeson, Tracy, Julie, Holly and Emma for helping.

Ava 3/4G

In Kitchen Garden, we made a three-course meal.  We made tzatziki dip with carrot and celery sticks, and crackers for entrée.  For main course we had baked potatoes, coleslaw, sour cream, and cheese. We also made lemon muffins and lemon curd for sweets.

I had the job to make the baked potatoes, coleslaw, sour cream, and cheese. I chopped up some carrots, cabbage, cheese, apple, and celery. I also cooked some bake beans. After all the meals were ready and served, we washed up and got ready to eat. Everything was great.

We would like to thank Julie, Holly, Tracy and Alesha for helping us cook. 

Would anyone like to try growing some Queensland Blue Pumpkins at home? 

I potted up about 50 seeds and all of them have germinated so have a few spares. 

Contact me if you would like some seedlings. 

Small donation to the Kitchen Garden program is appreciated.  

Allesha: allesha.gardner@education.vic.gov.au

Does anyone have any rhubarb stems to spare? 

I'm hoping to make a couple of batches of Rhubarb and Raspberry Jam for our WEPS Community Celebration Night. 

We usually have an abundance of rhubarb in our school kitchen garden, but we've just divided, replanted and replenished all of the plants. 

If you can spare a little or a lot, drop it off to the school office as soon as possible.  

Many thanks, Allesha