SAKG NEWS
It is a belated celebration, but in recognition of Chinese New Year earlier this year, we are making a Chinese themed menu in kitchen this rotation. The students are making Sticky Chicken Wings using some plum jam that was made from our very own plum harvest earlier this year and are learning about food safety, as it is important to cook chicken well and to wash equipment and hands very well. To compliment this, they have made oven baked spring rolls and fried rice using a mixture of veggies and eggs harvested from the garden, along with a few extra specialty ingredients purchased for the occasion. Both of these dishes require patience and diligence in cutting everything up really small so that the ingredients cook evenly and the flavours blend really well. The students have done an amazing job and the food had been scrumptious. For our baking and dessert activities we have made New Year Almond Cookies, which are a semi savoury biscuit that is supposed to bring good luck, and a Mango Sago Pudding with fresh mango and tapioca pearls. A cultural immersion and flavoursome feast all around. Happy Year of the Snake to everyone.
(We left the pork and mushrooms out of these to make them more inclusive, they work just as well with as without)
We used Chinese sausages in ours for some classes and left them out in others so feel free to alternate. If using fresh veggies, make sure to cut very small.
In the garden we have begun a ‘spring clean’ as we commence the Autumn season – that is lots of cleaning in many areas. With the chickens, eggs are being collected and dated, the chook pen floor is being cleared of any compost and taken to the compost bays, and any food scraps from the kitchen are being delivered. A big clean-up of the lodge is also occurring for the guinea pigs and whilst this is taking place the guinea pigs are receiving lots of cuddles and leafy green treats from the garden beds. To compliment the Chinese New Year celebrations in the kitchen and a chance to show their creative flare students in the harvest group are collecting and arranging flowers, saltbush, rosemary and seed umbels in vases for table decorations. They are also pulling out and washing carrots. In terms of growing, students are sowing a range of seeds in trays, planting shallots (which are chive like onion) and cleaning/tidying the hot house. And lastly the maintenance group are in the process of clearing the mint from under the lemon tree, which is a huge job, emptying the pond/bath, weeding and sweeping the paths and pairing up the cleaned gardening gloves. All of these cleaning jobs keeps our garden looking spick and span and ready for our Autumn season.
To finish off our SAKG news we would like to congratulate our first ‘Do Good, Feel Good’ raffle winners. All students who get in there and do their bit in the garden without fuss get to enter the raffle and it is drawn twice a term at assembly. Indiana Stanes 5C and Cody Jeans 4A were our first lucky winners. Well done to both students and we hope they have enjoyed their bag of goodies from the garden.
Mrs O’Brien, Kate & Wendy (Mrs. Ruddick)
