SAKG NEWS

This week in kitchen we are making a lovely tummy warming roast pumpkin and capsicum soup, using ginger and curry leaves.  It is made with coconut milk, which softens any spice but enhances the flavour and has been a hit with the kids. We are serving it with a pasta salad made with roast butternut, kale and apple and a homemade maple dijon dressing, yoghurt flat breads made with mint and greens from the garden, as well as an apple, carrot and oat cake, drizzled with icing sugar and cream for dessert.  

Winter is a slower time in the garden, but we have plenty of greens and pumpkins and have made a delicious combination to fill cold tummies and ward off winter germs.  

The grade 1s have been decorating cupcakes with a rainbow fish theme. Not only do they have to make patterns with the smarties, but this is an excellent way for them to practise the spreading skills, along with spatial and creative awareness in the kitchen. They have had a wonderful time and made some absolutely gorgeous rainbow fish, as can be seen below.

Although no formal garden classes are running this term, the garden is still seeing a lot of visitors over the lunchtimes. We have been very appreciative of those students who have come out, particularly those helping out with the never-ending chores of cleaning out the guinea pig cages, feeding the chickens, cleaning the nesting boxes, weeding the garden beds, pruning and watering. Despite it being the dormant period there is always plenty to do.

It is also approaching that time where we put a call out to families to host our guinea pigs.  Fortunately, we already have someone to care for the chickens but would be looking for three families to care for the guinea pigs (two girls, two boys and lastly Rupert). If you are interested, please don’t hesitate to contact Mrs O’Brien, Kate or the ladies in the office.  They are very easily to care for, everything is provided and they are guaranteed to provide endless joy!