Stephanie Alexander Kitchen Garden (SAKG)

Weeks 1 and 2 were very different this term as we all worked together instead of breaking into the kitchen and the garden groups and the activities were called "Something Different" and they certainly were. Firstly we delved into the three methods of why baked goods rise. Is it whisking, using a chemical leavening agent - baking power or baking soda or a biological leavening agent - yeast?  The children then completed a "blind" taste test of six different breads which was great fun for everyone. after tasting the bread they had to say whether each bread was leavened or unleavened and predict which one of the six breads they thought it was. The results were interesting within the group. The best part was eating all the left over pieces of bread. We had multi grain, wraps, bread rolls, raisin bread, pita and sour dough.

The second session involved an experiment called "Leavener Lineup." We had 3x bottles, one with baking powder, one with bicarbonate of soda and the third plain water. Half a cup of water was placed in each one then a balloon immediately placed on top. There was a difference with bottle two as two tablespoons of lemon juice were in the balloon as well. The reactions were very different. Bottle 1's balloon swelled slowly, bottle 2's balloon instantaneously and bottle 3, our control one, did not do anything.  The children then recorded the results  at 5, 10,15 and 20 minute intervals. There was lots of excitement watching the reaction in each bottle. Whisking egg whites was fun too but hard work with hand held whisks according to some children.

This week in the garden we were back to normal and outside weeding, thinning out crowded seedlings and cutting back vegies that were finished. One group worked with 

Mr Noordhoff preparing the uprights for the fence that is going to be installed around the garden beds at this Saturdays' working bee.  Everything is continuing to grow especially the silverbeet, radishes, beetroot, lettuce, carrots and cabbages. 

In the Kitchen

This week we were able to use some of our fresh produce from the garden. We enjoyed selecting different salad ingredients such as a variety of lettuce leaves, radishes, snow peas, nasturtium petals, and herbs. We also harvested lots of silverbeet leaves for a delicious warm salad with chickpeas and currants. Anzac biscuits were a special treat for dessert. 

Students further honed their knife skills by learning how to cross chop an onion and mince garlic cloves. There were a few tears when cutting onions for the first time! Check out the special onion glasses!