SAKG NEWS

Approaching the middle of the term there is still a lot of action in both the kitchen and garden.  In the kitchen, minestrone is the highlight of our menu this rotation, a lovely winter warming soup that is both filling and nutritious.  This has required the kids to be precise in their cutting and dicing of the veggies for perfect even cooking and learning the timing as some veggies take longer than others to cook.  We served the soup with bread rolls and roast broccoli and chickpea salad, followed with lemon meringue cupcakes, a lovely recipe to highlight our long-awaited lemon harvest. 

In the garden students continue the daily commitment of caring for their chooks and guinea pigs. There is always a guinea pig cage to be cleaned and raking of old food in the chicken coop that then gets recycled into the compost. The students need to make sure that the animals have food and water each day, the chicken scrap bin needs to be emptied and the eggs collected. 

Also, a garden project we started in 2023 is finally coming to fruition! Over time students have named zones in the garden and designed signs for them. Over the last fortnight older kids have been cutting wood and next week they will glue and nail together the frames for outdoor signs. They will then need to be painted. The aim is that students’ images and words can be used when the community works in and visits the garden. And lastly, we took cuttings of osier dogwood, mulberries and black currant plants with the hope they will strike roots and we will have plants to sell at the fete in 2025. 

Mrs O’Brien, Kate and Jodie