Stephanie Alexander Kitchen Garden 

Stephanie Alexander Kitchen Garden 2025    

Well the Tuesday weather forecasts have not been kind to us.  Our plants and gardens are certainly loving this spring rain, but today, we unfortunately were not able to get outside and plant all our new natives and succulents into the school gardens.  Hopefully for the last two weeks of SAKG, we get lots done in the garden in preparation for the summer sun. 

In the kitchen our menu was perfect for a cold, winter feeling day. We cooked a delicious Minestrone soup with lots of hearty vegetables in it.  In addition, we had warm crusty bread rolls and a spicy sweet potato dip.  Many of the recipes we use are on the St Mark’s website if you are interested in seeing them and using them at home with your children.

If you are free to help in the kitchen from 11:40 - 1:40pm on any of the Tuesdays, via Seesaw or at tsiegert@smdingley.catholic.edu.au

Arigatou! 

Mrs Tammie Siegert

Student Reflections:

Ryan - Cooking with friends is a fantastic experience! Recently, we decided to collaborate on a vibrant salad using the freshest ingredients we could find. We included colorful zucchini ribbons, juicy ripe tomatoes, crisp green onions, and hearty roasted potatoes. A generous drizzle of fruity olive oil perfectly complemented all the flavors. What truly elevated the experience was not just the delicious food, but the laughter and cherished memories we created while preparing it together.

Hamish - I was on the main meal and we made soup. It looked really yummy. We did not get to go gardening because it was raining but we got to draw some cool fruits and veggies for decoration.  S A K G is the best!

Pia - Today we made a lot of food.  Thank you helpers who took time off to help us in cooking and what eggplants our group made. I can’t wait to eat it. I am going to try it. It is a new week and us Eggplants made minestrone soup. I can”t wait to try it. I love cooking, it's very fun, thank you helpers.

Ella - Hello my name is Ella and I cook at St Mark’s school.  Today we have a great set of food and also a dip that might even pop your head off. The dip today was a spicy dip and as always with carrots my group ( Tomatoes ) made a normal bread roll but even if it was normal, it was hard too.  The hardest thing about making the bread was that we needed to knead the bread so there were no cracks in the bread.  The funny thing that happened this week was that Nicki Sensei, our other helper, forgot to put the olive oil in after we put a lot and a lot of warm water in.  She saw the olive oil and started laughing.  Thank you Nicki Sensei, my dad Aaron (Pia's dad) and Mrs Siegert and the rest of the helpers who took their time to work with our nice and helpful class.

Danica - I was in the carrot group,who made the salad. Cathy was our helper

The salad was a zucchini broadbean type which contained spring onions, a delicious dressing, diced tomatoes, broad beans and diced potatoes

One of the challenges with making it was the spring onions, Thalia, someone in my group started crying while cutting it, her face was RED like the tomatoes I was dicing. Due to the strong, powerful aroma, I also began crying, Charlie and I put wet paper towels on our eyes, it was surprisingly relaxing.  A thing I learnt is some potatoes are easy to peel while others are hard. I learnt that it was because of the shapes, some of them were wonky as others were perfect. An enjoyable experience was when I saw Juliana, she had flour on her forehead! haha ! I wiped it off her forehead, some flour also was on her uniform.  Overall, the experience of making a salad was extremely fun.  I enjoyed it!