Primary School Kitchen Garden News

Stephanie Alexander Kitchen Garden Program

Kitchen-Garden News

Wominjeka students and families,

February 16 – March 15marks in the Wurundjeri traditional seasonal calendar, the season of  Iuk Koolaye- Jumbunna – Eel Harvest and Inter Clan Business. First Nation people’s traditional seasonal knowledge is determined by observable conditions such as humidity, dewpoints, sunlight angles, radiant heat, wind patterns, warmth and wetness of topsoil, temperatures, growth of plants, activities of bees, water levels of creeks and migration of animals.

In our Kitchen Garden garden, we have observed that the previous years February hot days have been less this year and we have had more rain than usual. This has impacted our crops and the ripening rate of vine fruits. Tomato leafy growth is plentiful, however the fruit is very, very slow to ripen. Our eggplants and capsicums will be lucky to set fruit before the cold arrives. The many zucchini have loved the extra water and have given us plentiful “giant” zucchinis. Students are amazed at their growth in a week. The sunflowers and jerusalem artichokes are the tallest I have seen.

The quince trees are producing a bumper crop. I have had to harvest some fruit last week to protect the branches from breaking from their weight. A small harvest….. a wheelbarrow and half was done!

All leafy plants are doing well and the corn cobs are almost there. The potatoes and comfrey are plentiful. This weather pattern has been a blessing in disguise, as unfortunately our drip irrigation system has completely broken. The result is hand watering. I am moving hoses with sprinkler heads to water the plants and more importantly the seeds many times, every day and this is a very impactful time waster. If any-one wishes to assist in this on a Thursday or Friday when I am not at school, please contact me or leadership.

This week was a kitchen lesson and excitingly, our students had the support of their volunteers again. Students and volunteers are really enjoying working together and most importantly getting to know each other just that little bit better. Every volunteer has been very impressed with their group of students. All students are demonstrating excellent teamwork, listening and sharing skills. There has been a wonderful positive classroom “vibe” for every class, and they are all relishing the seasonal kitchen learning activities. This can now importantly include sharing the food after the cooking.

The harvest table has been full of our beautiful and delicious garden produce. This display is a key visual reminder to students of the season. Quinces, parsley, thyme, sage, rosemary, mint, lemons, lemon verbena, zucchini, tomato, cucumber, purple congo potato, silverbeet, variegated sorrel, spring onions, chives, edible flowers galore, bayleaves, kale, joined plums and apricots from the freezer. All this delicious harvest was used in our recipes this week.

This week a main focus, was for each student to demonstrate to me (and themselves), their varying levels of foundation skills and knowledge by doing as many kitchen tasks as they can independently. I was very pleased with the enthusiasm  and responsibility of students, as they demonstrated and practised these key first skills. Setting up boards, preparation bowls, walking calmly and safely to get their knives, listening to their volunteer and each other, sharing tasks, safe knife work, composting, cleaning as you go, washing and drying dishes, presentation of their dish, setting the tables and cleaning up together were all completed well. Well done all!

The 2nd focus was learning the multitude types of flowers and seed heads that are edible in our garden and discussing their flavour profile. Students used this knowledge when garnishing their dishes with an appropriate edible flavours to enhance their dish visually and palatably.

I will leave it to you all to deduce from the photographs, which dish was the students most favourite for this week!

As always….. when you can“garden, cook and share with those you love”

Desley Insall

RESOURCES NEEDED IF YOU HAVE ANY AT HOME: 

1. Creative & fun clothing appropriate for Scarecrows-varying sizes
2. Assorted coloured wool or string. 
3. Worm juice-if you have extra at home. 
4. Potted cuttings of beneficial insect attracting plants eg: Lavender, Echinacea, Salvias, Daisies-all varieties & colours, no-thorn roses, natives.

Please drop into the office or to K.G room Monday> Wednesday.

GARDEN PHOTOS

Recipes

Term 1 - Menu 2

Rice Pilaf; our Garden Chard, Kale, Celery, Spring Onions & Basil

Chargrilled Zucchini –yoghurt /seed sauce

Purple Congo Potato, Tomatoes, Chickpeas, Basil Salad

Summer Plum/Apricot Crostata

About the Kitchen Garden Program

Collingwood College students participate in our Kitchen Garden Program as part of their school curriculum in Grades 3-6. Garden classroom occur outside in all weather conditions, with students learning, exploring and practising the skills and knowledge to grow a diverse range of vegetables, fruit and herbs using organic growing methods. Students then harvest our seasonal produce for cooking a range of (95% vegetarian) delicious dishes in their kitchen classroom. The student’s learn and practise kitchen skills, techniques and terminology and also importantly, their communication skills, creativity and teamwork while dishes are being prepared.

Students, staff and volunteers sit at beautifully set tables sharing the dishes created. Voicing opinions respectfully, as all students can benefit from sharing their individual learning efforts. Knowledge is documented in Kitchen garden books and shared to our school community via email, E/news, display boards and importantly by our students.

For our students, an integral part of the enjoyment and richness of the classroom experience is the depth and loyalty of volunteering we have for our school program. These exceptional people of all ages, interests, backgrounds and skills ensure our curriculum goals are supported for our students.  Potential volunteers do not need garden or cooking experience! Attributes we seek are a personal interest to support our K.G program philosophy, assisting students in their learning around food diversity, seasonality, sustainability, garden and cooking skills. The K.G learning importantly supports and explores student’s emotional connection and enjoyment in regards to growing and cooking seasonal food. Good humour and the excitement of learning new skills and knowledge in a shared environment, the ability to commit to a day/time are also attributes we seek in our volunteers.

We welcome applications from persons in our school community, or friends/family who wish to apply to be a Kitchen garden volunteer. Please send an email to me at

Insall.desley.d@edumail.vic.gov.au

Please look at our school website (K.G page), if you are new to our school community for more information. Classes run in Monday-Wednesday. 

For those who may want to support our students and teachers in another way-we are always thank-full for people to garden outside class times or on other days. Please feel free to email me with any questions. Tours for potential volunteers will usually occur after school hours with arrangement.

With thanks,

Desley Insall

Kitchen Garden Specialist Teacher & Volunteer Coordinator