Kitchen Garden 

Kitchen News 

HOT POTATOES!

This week in the kitchen our hero ingredient was.... potato! 

The potatoes from our garden came in many colours, shapes and sizes- this made it tricky to peel them at times!

We used the potatoes in our warm and hearty minestrone soup. We also included carrots, green beans and cannellini beans. 

The students practised their chopping skills by chopping up all the fresh vegetables for our minestrone soup. 

It was evident the 5/6 students thoroughly enjoyed their minestrone soup as they scooped up every last bit!

Herb scones were also on the menu this week to accompany our minestrone soup! We used herbs such as thyme and chives, straight from our kitchen garden. The students enjoyed making (and eating!) these. 

Preps in the Kitchen!

The preps this week used our hero ingredient, potato, to make a delicious potato, cauliflower and chive soup.

They were also busy practising their chopping skills, remembering to use their bear claw to keep their fingers safe of course!

Some of the Grade 1/2 classes also made some spectacular Samosas with potato!

FATHERS DAY

Each class has also been decorating a special biscuit to give as a gift on Fathers Day. They will be coming home today. The students piped the icing onto the biscuit and then decorated. 

• For Allergies, please note that these biscuits include eggs, gluten and dairy.

Here are the recipes for this week below!

Happy cooking everyone!

Jilda De Rango & Colleen Slattery

Kitchen Specialists

Garden News

BOOK WEEK IN THE GARDEN

During book week we read a lovely story about an ants journey through the big city and how it discovered nature in the most unexpected spots.  Finding dandelions, moss, mushrooms and ferns along its concrete journey.

We too in garden classes went our our own journey to find dandelions and moss in unexpexted spots.

We had a lot of fun making moss heads and gardens and spoke about where moss grows and why this plant does a great job keeping our soil together and feels like a natural carpet.

Though winter is a slow growing time in the veggie garden, we have still harvested fennel, oranges,  pototoes and carrots to send to the kitchen.

Our students do an amazing job caring for our schools animals. Feeding hay to our goats Sky & Bobby, brushing Rolly the rabbit and keeping an eye on our water bugs from our pond.

Well done Gardeners.

Happy Gardening.

Sandy Lindfield

Garden Specialist