Kitchen Garden

This rotation in Kitchen Garden, the year 3 and 4 students made a modified version of ‘Spanakopita'. Using silver beet and chard grown by students in our garden, the students were able to experience the full garden to plate process from growing from seed to final product. We also looked at the “chiffonade”” cutting technique, a French technique that translates to “little ribbons" and how pastry is made and how the pastry types differ. As always, a big thank you to our fantastic volunteers for assisting each week! 2 more rotations to go for 2025, what do you think they will be?