Stephanie Alexander Kitchen Garden 

Last week we said a fond farewell to 3/4BM as they wrapped up their seven-week journey through the Stephanie Alexander Kitchen Garden Program. It has been wonderful watching the students grow in confidence as they planted, harvested, cooked and worked together each week. We hope they take some of their new skills and a love of fresh food home with them.

We also took the opportunity to say a heartfelt thank you to our amazing volunteers. This program simply wouldn't be possible without the generous people who give up their time each week to support our students. As a small gesture of our appreciation, we presented each volunteer's child with a certificate of thanks. We are so grateful for the care, patience and enthusiasm our volunteers bring to every session.

Our final garden lesson was a very rewarding one as we spread two bucketfuls of Soil Food onto our garden beds. This was part of the $1,500 Soil Food grant we were lucky enough to win through the Victorian Schools Garden Awards, generously provided by Eco Guardians. We can't wait to see the difference it makes as our vegetables continue to grow. Healthy soil is the foundation of a thriving garden, and we're excited to watch our garden flourish over the coming months.

Thank you once again to everyone who supports our Stephanie Alexander Kitchen Garden Program. Whether you volunteer your time, donate produce, or cheer us on from home, you are helping create a wonderful learning experience for our students. We can't wait to share more garden harvests, delicious recipes and happy moments with you when 3/4D starts this week.

Bon Appétit!

Tammie Siegert

Aria: Today I made cheese and vegemite scrolls.  I was kneading, spreading and rolling.    

Lucy: Today in the bread group we made vegemite scrolls. We had to knead dough. It was so fun!!

Lena:  In this lesson, my group made the salad. We made an Asian cucumber salad with cucumber, chilli, mint and sesame seeds.  First, we got the cucumber and chilli, then we started chopping the cucumber while some people collected the mint. We scooped the seeds out of the cucumber and cut it into tiny pieces. When they came back with the mint, we chopped it into itty-bitty pieces. After that, we mixed everything together to make our delicious Asian salad.

Sefam: Today we made an Asian cucumber salad. First, we cut the cucumber into sticks and then sliced them diagonally. Next, we toasted the sesame seeds and chopped the mint. After that, we cut the chilli and mixed it with the white wine vinegar. We sprinkled salt over the cucumber, then patted the cucumber dry before mixing all the ingredients together.