SAKG- Year 4/5

4/5C and 4/5W 

Students in 4/5C and 4/5W have been busier than ever, sharpening their skills in the Stephanie Alexander Kitchen Garden Program! 

In the Kitchen

Our budding chefs have been learning how to use a range of kitchen tools safely and effectively — including peelers, zesters, potato ricers, and even a pasta machine! They’ve also been identifying herbs and vegetables, and exploring by learning about different parts of a garlic bulb, like the clove.

This term’s cooking highlights have included a variety of dishes:

• Potato tortilla

• Savoury silverbeet muffins

• Fresh garden salad with bushtucker dressing

• Gnocchi with sage butter sauce

• Pumpkin salad

• Potato, leek, and chive soup

• Pumpkin biscuits (a big favourite!)

• Wattleseed damper

• Beetroot and herb risotto

• Fennel, rocket, and chickpea winter salad

• Broccoli and cauliflower fritters

• Indian flatbread

In the Garden

Despite the cooler weather, the garden is productive. Students have been busy harvesting a variety of fresh produce including parsley, spring onions, thyme, rosemary, rocket, chives, beetroot, rocket, potatoes, lettuce, edible flowers, and silverbeet.

Our scarecrow has also received a fashionable update with a brand-new outfit! Students have conducted pH testing in garden beds, discovering slightly alkaline soil—a great hands-on way to learn about soil health. Meanwhile, fallen leaves from our deciduous trees have been collected to feed our compost and leaf mould tower, supporting sustainable garden practices.

A big thank you to our wonderful volunteers for supporting our students with the program — your time and help make all the difference!