Stephanie Alexander Kitchen Garden

SAKG Programme 

News - from the kitchen & garden with Chris and Hadley.

Gardening

In week 5 in garden class, we had Emily Condon from Sustainability Victoria come along and run a nature journaling session. Emily talked us through how and why we might create a nature journal and all the different ways we can use it. Nature journaling is an activity for both inside and outside and can therefore be perfect on a rainy day like we had in week 5. Emily brought along a selection of natural materials such as seed pods, cones, leaves and some man man-made materials such as a lovely platypus and bird toys. The grade 2’s, 5’s and 6’s were engrossed in their nature journal creations, with some students creating a natural scene from memory, some drawing from one of the objects available and some getting really creative with mixing colours creating vibrant nature scenes. 

Everyone really enjoyed the session, with the only complaint being that there wasn’t enough time to complete their art works! We will definitely spend some more time drawing and recording what we see in nature in future gardening sessions.

A big Thank You to Emily for coming along and sharing her love and knowledge of nature journaling. 

Cooking

Grade F and 1 Cooking 

Week 5

In Cooking in Week 5 Grade Prep and 1 students made Pumpkin, Greens and Cheese Conchiglioni that we served with Salad of the Imagination.

From the garden we used Tuscan kale, spinach, celery and chives and parsley, mizuna, lettuce and salad greens.

We worked in 3  groups to make chop the vegetables, chop the greens and herbs and make the cheese filling. 

Sue’s group with the help of Jenna, grated the cheeses, mixed the ricotta and measured and mixed everything together to make the cheese filling.

Alysha’s group washed and chopped the Tuscan Kale, spinach, celery and herbs into small pieces and mixed them into the cheese filling.

Chris’ group learnt how to chop the pumpkin into slices then into small pieces and chop the onions into small pieces.

After recess P1s carefully spooned the cheese filling into the conchiglioni (shell pasta) and laid them onto the baked pumpkin and onion. 

After cooking, everyone worked together to clean the tables and stack the dishes. 

While the  Pumpkin, Greens and Ricotta Conchiglioni  was cooking, Alysha worked with Leif, Sia and Edie to harvest the greens and flowers and make the Salad of the Imagination and decorate the table with flowers.

Sue’s  group cleaned and set the tables and plated up the parmesan cheese. 

It was a great cooking session and everyone tried the food they cooked. Well done Preps and Grade 1s and thanks Sue, Alysha, Zak and Jenna for your great help.  

The recipe for the Pumpkin, Greens and Cheese Conchiglioni is attached.  

This is what P1 said about their cooking…

I love the sauce. I cut up the pumpkin. Alfie

I like how the pasta is like a shell. Finn

It’s the best in the world. Infinity Thumbs-up! Dean

The best in the World!  Luca O

The pumpkin was really good. I cut up the greens and herbs. Eden

Infinity thumbs-up! Leif

The shell pasta was really good.  Victor

The recipes for the dishes we cooked are attached.