SAKG NEWS
Our SAKG is blooming as we are nearing to Spring. So nice to see and feel a bit of sunshine. In the kitchen, over the past fortnight, we have had a wonderfully successful spate of risotto. In spite of risotto being a complicated and finnicky recipe the kids across the board have produced delicious, perfectly textured, creamy and flavoursome risotto dishes. We have had quite a bounty from the garden, including chard, kale, snow pea shoots, spring onions, and parsley to add to our dishes giving not only flavour but a lovely colour too. For flavour we added chicken sausage. These have been peeled out of their skins and torn up into mini meatballs for extra depth and we added feta, instead of parmesan.
Please see recipe link below:
In addition to this we have been making grissini, a fancy word for bread stick, using rosemary and saltbush that we harvested and dehydrated earlier this term. Some of the classes (including Grade 6s) made alphabet grisinni.... never to old to play!! You can find the recipe below but please note that we adapted it as we found that it needed more water, about ¾ of a cup. And if you don't have saltbush you can use any herbs or poppyseeds really, it is like a blank canvas, experiment and let us know if you find a flavour combo that hits the spot!
Finally for dessert we have taken a simple and classic favourite, namely pancakes, for our basic dish and experimented with various side dishes and toppings. The fresh eggs coming from our chickens gave the pancakes a rich yellow colour and a depth of flavour. We added to them honey roasted rhubarb and chia seed jam, both of which are naturally no added sugar (they have honey of course) and whipped vanilla cream and judging by the lack of leftovers I can say with certainty that they were a hit!
This week in the garden we are starting a new rotation. We are commencing our planting schedule, taking out old crops, composting the beds and planting microgreens into trays and seedlings from the greenhouse into the garden. When harvesting students will be collecting kale, Asian greens and silver beet for the kitchen classes. Of course, the usual jobs in caring for the animals will occur and in preparation for Father’s Day students will be preparing seed packs which will be available from the café, front office and garden classroom at the start of next week and all we ask is for a gold coin donation.
In addition to this we are proud to be sending off 4 entries for the ‘Wonderful Worms’ competition which is a primary school competition, running in conjunction with soil week, asking schools to tell how wonderful worms are for our soil and the environment. If successful we could win $100 - $500 vouchers. Thanks to those amazing students who contributed to putting some posters together. Please see their efforts below!
Mrs O’Brien, Kate & Jodie
