Sustainabililty

Kitchen Garden

Last week in the kitchen we had the year 2s making healthy oatmeal muffins with choc chips (inspired from the Commonwealth Games host city of Birmingham, the home of Cadbury). 

The students also brought in many flowers, leaves and petals along with their hammers to pound onto paper ready to put into frames for this week's session. These will be on display at our upcoming Art Show. There were not too many fingers that got in the way of the hammering - they did a great job of listening, following instructions and being very careful. 

This week the year 2s made crunchy noodle fritters using 2 minute noodles, zucchini, corn and carrot. The students really enjoyed making and eating them!

They framed their flower prints from last week and created beautiful pictures to display in our Art Show. We also bunched the rosemary and lavender and hung it in the outdoor kitchen where it will dry out over the next few weeks. Then we will gather the dried herbs and place them in a container in preparation for making scented sachets.

Year 4SD and 4M have also had their Kitchen Garden sessions recently. On the menu was baked carrot and zucchini sticks with a homemade hummus dip.  This week the other year 4s made a simplified version using raw carrot, cucumber, celery with an avocado dip. The craft activity involved using straws to make a weaving loom, weaving with wool to make friendship bracelets. These will be on display at our upcoming Art Show too. There were a few challenges both with the craft and the cooking! What seemed like an easy activity turned into a muddy time in the learning pit!! However, we will get there and continue these over the next few weeks. Some photos of our day!