Stephanie Alexander Kitchen Garden
SAKGP Garden and Kitchen Programme
News - from Chris and Mel in the kitchen & garden
Our cooking and gardening classes are each Tuesday
We would love to have more volunteers in both the garden and kitchen classes.
No garden or kitchen skills required, enthusiasm to support the students as they learn is all you need.
If you would like to know more, come into the office and see Chris (Principal)
This week in Cooking, Grade 4 and 5 celebrated pizza making and made Caramelised Pumpkin and Silver beet Pizzas, Margherita Pizzas and Potato and Rosemary Pizzas with a Tomato salad and a Greens and Leaves salad.
From the garden we used pumpkin, tomatoes, silver beet, mizuna, baby silver beet leaves, celery, parsley, kale, nasturtiums and rosemary.
Frankie, Romy, Perla and their group made the Potato and Rosemary pizzas. Frankie and her group peeled and cut up the potatoes and learnt to use the mandolin safely to slice the potatoes thinly. Perla and her group grated the 2 different cheeses and sliced the mozzarella thinly for all the pizzas. Romy cut up the rosemary finely.
Thea, Alfie, Ivy, Henry, Merry and their group made the Tomato Sugo for the pizzas. They cut up all greens and herbs, including fresh rosemary, sage and oregano they picked from the garden. They added them to the onions and tomato passata we made last term. They were very proud of the delicious Tomato Sugo they made. We’ll freeze the leftovers for other classes to use and take up Alfie’s suggestion to turn it into a delicious Tomato Soup next class.
Lea’s group prepared, cut up and cooked the pumpkin, silver beet and herbs and sauce for the Caramelised Pumpkin Pizza.
Frankie, Ivy, Thea, Romy and their group made the pizza dough by activating the yeast and then patiently mixed and kneaded the dough until it was soft and smooth. After the dough rested, everyone had a turn kneading it and shaping and rolling out the dough into round pizza shapes.
Merry took responsibility for making the Tomato Salad and Greens and Leaves salad. She foraged around the garden and harvested mizuna, celery, young silver beet , parsley and young kale leaves and nasturtium leaves and flowers. For the Tomato Salad, Merry cut up a variety of tomatoes and added salt, pepper, oil and basil to create the delicious dressing.
While we waited for the pizzas to cook, Frankie, Perla, Grace and Heidi rinsed the dishes and learnt how to stack the dishes and use dishwasher. Lea’s group cleared and cleaned the tables and set the table for our pizza feast. Chloe, Ulla, Harper and their team, cut up the tomatoes Mel’s classes harvested last week and added their secret herbs and spices to make more tomato passata we will freeze to use in cooking later this term.
Well done Grade 4 and 5 and thanks Lea!
Here are some of their comments …
The Pumpkin Pizza was the best! – Perla
The pizza tasted like one from a famous restaurant, costing 1,000 million dollars! Ulla
The pizza was heaven. The tomato sugo topping we made was really, really delicious. We should use it to make Tomato Soup and serve it with Pumpkin Scones. Alfie
I harvested, washed and cut up the silver beet with Ulla for the Pumpkin Pizza. Lexie
I foraged for the greens for the salad and harvested mizuna, celery, young silver beet , parsley and young kale leaves. Merry
Half through eating the potato topping off the pizza and made my own dish with the tomato salad. The Margherita pizza was very cheesy. Chloe
If you take all the toppings off the pizza, the dough is delicious. Heidi
It was way better than the pizza I had last night! Anonymous
We made the dough and the tomato pizza sauce from scratch and it was delicious. Romy
Photos of their great efforts and recipes are attached.
