Stephanie Alexander Kitchen Garden

Garden Report

Last week, students created teepees using bamboo sticks and twine which will be used to support peas. We removed the netting off our nashi pear tree and picked almost all of the fruit. Some was left on to share with the birds! The apple tree is magnificent this year, thanks to the netting, the cooler conditions and the summer rain. The surplus apples are being distributed around the classrooms for the students to enjoy. We will also have some bags for sale at the cafe.  

Do you need eggs?

Sign up to our Egg Raffle! Surplus eggs will be made available to interested families through a raffle system for $4 a dozen. The money will assist with the upkeep of our hens. 

If you would like to be a part of this raffle, please complete the attached form or fill in a copy at the office, then place in the BLUE box in the office foyer.

Kitchen Report

Welcome to another busy week in the kitchen.

The children in Grade 1/2 Wells have continued to make healthy alternatives to sandwiches in their lunchbox. Several students have tried some of our recipes at home which is wonderful to hear.

As a parent I know how hard it can be to be creative with lunchboxes that offer a variety of foods and don’t take forever to make! All of the recipes we try are child friendly and very easy for them to assist in making.

Last week we made a small twist to the traditional sandwich by creating “Sushi Sandwiches”. First we removed the crusts from the bread and then rolled the bread out until it was thin. We used this instead of “Nori” (seaweed) as the outside of our sushi. The children had lots of fun rolling them up. We then headed out into the beautiful sunshine to enjoy a picnic style lunch.

The children in grades 5/6 have been trying salads that are quite different to the traditional salad of lettuce and tomatoes. Last week they discovered how delicious raw silver beet can be when used in a salad and topped with a tasty dressing and delightful caramalised walnuts. YUM!

We also made lasagne sheets from scratch last week. The children were surprised how many times you needed to roll out the dough through the pasta roller to get it nice and thin. They learnt that the name “lasagne” only means the style of pasta just as Penne, Spaghetti or Fettucine.  We tore the fresh pasta into pieces and prepared a dish called “Broken Lasagne”. It was very different from the lasagne they know.

The garden has been providing us with an abundance of produce in the last couple of weeks I have been busy making a selection of Jams, Fruit Chutneys, Pickled Beetroot and Artichokes. These items will be available for purchase at the upcoming Mudbrick Café on 18th March.

Sue O'Mealley

Kitchen Specialist

Recipes

Mudbrick Cafe

Wednesday 18th March