Stephanie Alexander Kitchen Garden 

Stephanie Alexander Kitchen Garden 2025

A Fun-Filled Journey with 3/4D!

Over the past two weeks, 3/4D has embraced the Stephanie Alexander Kitchen Garden Program with incredible enthusiasm!

After the school holidays, our young gardeners eagerly rolled up their sleeves and got to work on the overgrown garden beds. They quickly learned the importance of weeding—how to spot those pesky invaders and gently remove them, ensuring our precious veggies could thrive. During their gardening sessions, the students were excited to discover vibrant rhubarb growing in the beds. It was a great opportunity to talk about how we can use this versatile plant in our cooking! They were also thrilled to see fresh lettuce growing from the seedlings they planted before the break. Watching the produce come to life was a rewarding experience for everyone.

Last week, the class got creative in the kitchen, preparing a delicious Broccoli and Vegetable Stir-Fry with rice, paired with mouthwatering Vegemite Scrolls. The scrolls, oozing with melty cheese, were a big hit with everyone!

A real highlight of the program has been welcoming parents into the kitchen. It’s been heartwarming to see families join in the fun and enjoy the beautiful meals the students have worked so hard to create. This week, we had to say a bittersweet goodbye to the amazing volunteers who supported us throughout this journey. Their patience, positivity, and dedication truly made a difference, and we are incredibly grateful for their contributions.

To celebrate, we held our traditional end-of-program feast, featuring delicious vegetarian pizzas and rhubarb muffins made from our school-grown rhubarb. The students were thrilled to present thank-you certificates to the volunteers in recognition of their support.

A HUGE Thank You to Our Superstar Volunteers who in two weeks have given up their time to help us. These people have been Diana (Christopher’s Mum), Ashleigh (Azaria’s Mum), Rosie (Gemma’s Mum), Sany ( Gizelle’s Mum) , Bree (Ryder’s Mum), Nasim (Daniel’s Mum) and Christian (Isabella’s Dad). Your time, patience, and encouragement have helped our students grow both veggies and confidence!  

A big thank you to Mr. Davies for joining us on the final day of the program, and to Mel for her invaluable assistance throughout. We couldn’t have done it without you!

Arigatou! 

Mrs M  :).

Student Reflections:

Marcello: I made bread today and we made  it with vegemite.   

David:This week, we kneaded flour with Vegemite, butter, milk, and cheese. These were the ingredients for our recipe. We had a lot of fun making it, even though it was hard work!

Arrav: Today for cooking, we made vegetarian pizza, lemon and rhubarb muffins, spinach and mint dip, and feta salad. My group was the Carrots Group, and we were in charge of making the lemon and rhubarb muffins. The ingredients we used to make the muffins were: 2 lemons, Rhubarb, 2 eggs, Flour, Yoghurt, Vanilla extract and Oil. First, we added one tablespoon of oil, flour, yoghurt, vanilla extract, and cracked two eggs into a bowl. We mixed it well. Next, we cut the rhubarb and grated the lemons. We added the lemon zest and chopped rhubarb into the batter.Then, we let the mixture rest for a few minutes. Finally, we spooned the muffin batter into molds and baked them in the oven for 30 minutes.I really enjoyed eating the muffins! I also really enjoyed cooking in the Stephanie Alexander Kitchen Garden program this year and I’m looking forward to doing it again next year.